Sans Rival

I made Sans Rival yesterday wishing to copy Goldilock’s delicious version of it.
In this post, I will include the problems I faced and the possible solutions that helped me.
I followed this recipe from The Philippine Country website:



Cashew Sans Rival Meringue:

Ingredients:
7 each egg whites
¾ teaspoon cream of tartar
1 cup sugar
1 cup cashew, coarsely chopped
Procedure:
1. Preheat oven to 250°F.
2. Beat together egg whites, cream of tartar, and sugar until stiff but not dry. Fold in nuts.
4. Divide mixture into four 9” x 1/2”-round pans lined with parchment paper.
5. Bake in the preheated oven for one hour or until golden.
6. Transfer on wire racks. Cool in the pans for 5 minutes. Invert then carefully remove the parchment paper. Completely cool on wire racks.

Buttercream
Ingredients:
¾ cup sugar
½ cup water
9 each egg yolks
¾ cup butter
¾ cup margarine
½ teaspoon vanilla extract
1 ¼ cups cashew for decoration

Procedure:
1. Boil together sugar and water until threadlike at 220°F.
2. Beat egg yolks at speed 6 until thick and fluffy.
3. Continue cooking the syrup until 240°F. Pour hot syrup into egg yolks in a stream. Beat until cold.
4. In another bowl, beat the butter compound until light. Add egg yolk mixture then vanilla. Beat until creamy.
5. Use this to fill the meringue layers. Decorate top and sides with more buttercream.
6. Sprinkle with cashew nuts all over. Freeze.



I also used this video of Macadamia Sans Rival to have an idea on the procedure.

1.The first problem I encountered was the cream of tartar, which was not available here. I searched for a substitute and most websites said there’s no good substitute for it.
Fortunately, there’s one post that gave a somehow feasible substitute, at least for me.

According to the post, I can use lemon as a substitute for cream of tartar. That was the only way I could continue doing the recipe so I used lemon, and it worked! I achieved the result I wanted to see. 
2. Another problem was I overcooked the meringue a little. That was because I was using a gas oven. Unlike electric ovens where you can see the temperature, it is really hard for gas ovens because you just have to estimate the temperature, unless you have an oven thermometer to help you. To solve this, I had to start with a lower oven temperature to be safe. I also moved the rack up after 15-20 minutes to prevent the bottom from burning because it usually browns faster than its top. Parchment paper is also of great help. I find it one of the best ways to avoid any baked products from sticking on the tray. Wax paper burns faster so go for parchment paper or baking sheet. If it is not available then use a Pyrex baking dish which I find way better than the traditional baking pans.

My Sans Rival! =)

I’m happy with the result because it’s close to Goldilock’s version. I gave some to my parents because it’s my father’s favorite. He was satisfied with the taste and that made me even happier. =)


Cream of Tartar and other substitutes
Substitutes for Cream of tartar
Preventing burns in a gas oven
Other sites where you can find Sansrival/Sans rival recipe:
Sans Rival- Allrecipes website
Sans Rival- Big Oven website

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