And while they also sold whole Sans Rival cakes, I thought that bringing home two would just be gluttony - even though it was in the name of science. We opted for the small, single serving Silvana instead.īack at the house, it was time to put these two rival Sans Rivals head to head. Which one would prevail? Freshly brewed coffee was at hand and we were ready with our forks. The Silvana from Goldilocks had more of a dry texture. Crumbly with a light sweetness but a waxy finish. The Sans Rival from Red Ribbon had a more pronounced butter flavor but also a light sweetness. It's meringue texture was softer and slightly chewy. Truth is, both had their pluses and minuses, but neither emerged as the definitive leader. To my mind, the perfect Sans Rival features chewy layers of baked meringue, with just a slight crisp resistance and is layered with sweet butter frosting that leaves a clean finish on the palate and some bits of cashews to chew on. It's addictive and evil in it's intent to lure you to continue eating the whole thing. It's sinful pleasure that you fantasize about after without guilt because you covet it so. Someday, I'm going to find Sans Rival perfection. Until then, I'll be forced to make it at home.(SPOT.ph) From its name, much is expected of the Gateau le Sans Rival (also, sans rival/sansrival/sanzrival), which in French means "without rival." It's a favorite Filipino meringue-based layer cake served on special occasions or as a dessert. Although we trace our rich desserts by way of Spain, the sansrival is much like a French dacquoise (nut meringue). The texture of the meringue wafers vary-some sansrivals produce thick and crunchy layers while others are thin and compact or thick but airy. Sans Rival Available in Stores Find A Store Mangolicious Available in Stores Find A Store Marble Chiffon Available in Stores Find A. While perfectly baked meringue forms the base, it is the French buttercream which gives it that unrivaled character compared with sponge-based cakes. Goldilocks Magical Mash Ups is where we create magical recipes using your favorite Goldilocks products. To make it, hot sugar syrup is beaten into egg yolks until thick and when cooled, butter is then whipped into the mixture for a very rich and smooth buttercream.Ĭhopped nuts lend flavor and texture to the whole cake, sprinkled on top and mixed into the meringue itself.Įnjoy exciting unique recipes for a special semi-homemade treat to enjoy with your family and friends. In the Governor General's Kitchen, food historian Felice Sta. Maria observes that sansrival was being made as early as the 1930s and bakers used almonds whenever available. Native pili nuts were also used, and cashews were considered an alternative.
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