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    You are in: Home / Recipes / Sans Rival Recipe
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    Sans Rival

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    3 hrs

    20 mins

    xo Irene's Note:

    Layers of crisp meringue covered with buttercream frosting.

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    Ingredients:

    Servings:

    Units: US | Metric

    Meringue

    Frosting

    Directions:

    1. 1
      Grease and flour three inverted 18" x 15" cookie sheets and set aside.
    2. 2
      To make the meringue, beat egg whites until soft peaks are formed.
    3. 3
      Gradually add the sugar, beating well after each addition.
    4. 4
      Continue beating until egg whites are very stiff.
    5. 5
      Fold in cashew nuts and vanilla.
    6. 6
      Spread thinly in prepared pans.
    7. 7
      Bake at 300 degrees Fahrenheit for 20 minutes or until golden brown.
    8. 8
      Cut wafers down the center if desired.
    9. 9
      Loosen and slide wafers to a flat surface and cool.
    10. 10
      To make the frosting, boil sugar and water until it spins a thread.
    11. 11
      Meanwhile, beat egg yolks until thick.
    12. 12
      Pour syrup into eggyolks in thin streams while beating.
    13. 13
      Cool the eggyolk mixture.
    14. 14
      Cream in the butter.
    15. 15
      Blend in the rum.
    16. 16
      To assemble the Sans Rival, layer the wafers on top of eachother with frosting in between each layer.
    17. 17
      Cover the top and sides with frosting and sprinkle the top with cashew nuts is desired.
    18. 18
      Served chilled.

    Ratings & Reviews:

    • on October 14, 2010

      35

      I love ordering this at the Filipino restaurants. I always like to try to do things on my own so I found this recipe and gave it a whirl. The only thing I did differently was use vanilla extract for the frosting instead of rum. I just used whatever baking pans I had on hand and trimmed them to the same size once I stacked the layers. The taste of it was spot on and I especially love the meringue layers. I thought the frosting was very yellow though which looked very different from what I'm used to at the restaurants. So after I iced with the recipe's frosting I also covered it with regular buttercream for looks which is how it turned out in the my picture. It definitely tasted better without that buttercream though. I give 3 stars because this cake is difficult to work with since the layers are so fragile and because of how yellow the frosting is compared to what I'm used to. But I just love the taste!! I just wish it were easier to make.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2007

      I tried this recipe, scaled to a more convenient size, with just one difference, and it made a beautiful dessert. I don't feel that I can give stars, as I used granulated sugar instead of confectioners' sugar in the frosting. I had seen recipes very similar to this one in a couple of cookbooks I bought in the Philippines, and was interested in trying to make this. One of the recipes actually uses the same wording as this one (as well as the same amounts and ingredients other than the confectioners' sugar), as this one. I looked for other sans rival recipes, and couldn't find another that uses confectioners' sugar in place of granulated sugar in the frosting. So, fearing waste, I used granulated sugar, and the dessert was very good. I don't know how confectioners' sugar would work in this, so I'm not leaving any stars. I tried to contact the poster and ask her about this privately, but was unable.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sans Rival

    Serving Size: 1 (46 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 180.3
     
    Calories from Fat 114
    63%
    Total Fat 12.6 g
    19%
    Saturated Fat 6.0 g
    30%
    Cholesterol 67.5 mg
    22%
    Sodium 124.9 mg
    5%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 0.2 g
    1%
    Sugars 11.6 g
    46%
    Protein 2.9 g
    5%

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