Sans rival - Daring bakers

Obviously, sans rival means "without a rival". Now you would think that this name derives from its creator's unbridled pride in his/her composition, or that a fervent enthusiast of this particular dessert dubbed it thus after having tasted it for the first time, deciding that there was no better dessert in the world. But you would be wrong, for the name for this delicious treat has origins that reach far far back in time.
One day, the gods themselves were quarrelling. There had been some dispute as to who was the most beautiful goddess of them all. Naturally, there were a number of fierce constants, such as Ushuaïa, the goddess of natural shampoo and long, flowing hair, or Iris, the goddess of rainbows and contact lenses. The dispute had been going on for ages (literally), and had come to no sensible conclusion. It was thus that Divine Cherry decided to intervene; and she spoke those words: "Whoever is able to make the best cake of you all, a cake that has no rivals in either heaven or earth, shall be deemed the most beautiful goddess; for does beauty not also reside within a perfect cake?"
And so it was that the sans rival was born. Of course, there has been an ensuing dispute as to who exactly invented it, but that is a different matter for a different story. Meanwhile, here's the recipe:




Daring Bakers Blog checking lines:Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

Ingredients for Dacquoise

-5 large egg whites, room temp

-122g of white granulated sugar1 teaspoon

-10g of bitter chocolate

-90g of finely chopped almonds

Beat the eggs whites until foamy(2 mins.). Gradually add sugar, a couple of tablespoons at a time, continuing to beat, now at high speed, until stiff shiny peaks form. (about 7-10mins.) 

Fold in nuts. Spread the meringue in a shallow oven tray, evenly to edges. Bake in preheated oven for 30 minutes. Remove the meringue from the baking pans while still hot and allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled. 

When cool, cut in four parts Set aside.

Ingredients for French Buttercream

-5 large egg yolks

-225g of white granulated sugar

-60ml of water 

-225g of unsalted butter

-half a cup of strong coffee

-55g of melted chocolate

Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow. Put the sugar and water in a heavy pan and cook over medium heat,  until all the sugar is dissolved and the syrup reaches 112°C (or thread stage). 

With the mixer on high, very slowly pour the syrup down the sides of the bowl on the yolks. Continue beating on high until the mixture is room temperature (about 15 mins). Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add the cofee to half of the cream and the melted chocolate to the other half.

Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.

Assembly

Spread a thin layer of cofee buttercream on the first dacquiose and then place another meringue on top. Repeat with a thin layer of  cofee buttercream, meringue, thin layer of cofee cream, meringue, and finally choclate cream on the top and sides. Decorate the sides with almonds flakes.

Ricetta in Italiano
Ingredienti (6 persone)
Dacquoise:
- 5 albumi
- 112 g zucchero
- 10 g cacao amaro
- 90 g mandorle tritate.


In una planetaria far montare le uova, quando sono semi montate aggiungere lo zucchero setacciato con il cacao poco alla volta, continuando a montare, fino ad ottenere una neve ferma. Aggiungere le mandorle tritate delicatamente con movimenti dall'alto in basso. Stendere il tutto in una teglia rettangolare bassa foderata di carta forno, con l'aiuto di una spatola creare uno strato uniforme. Infornare per 30 minuti a 160C. Quiando e' pronta ma ancora calda, tagliare la dacquiose in quattro parti uguali, e staccarla subito dalla carta forno, se si fa questa operazione quando la dacquiose e' fredda si rischia di sbriciolarla.


Crema al burro francese al caffe' e al cioccolato:
Nota: con queste quantita' vi avanzera' un po' di crema.
-5 tuorli
-225 g zucchero
-60 ml acqua
- 285 g burro
-mezza tazzina di caffe' forte
- 55 g cioccolato fondente


In una planetaria (o con le fruste elettriche) sbattere i tuorli a lungo, finche' avrenno raddoppiato di volume e saranno giallo chiaro. Nel frattempo preparare lo sciroppo: in un pentolino a fondo spesso mettere acqua e zucchero e lasciar sciogliere senza girare mai, lo sciroppo e' pronto quando viene raggiunta la temperatura di 112 C (usare un termometro o in altrenativa controllare che tutto lo zucchero sia sciolto e che il colore sia trasparente).
Versare lo sciroppo bollente a poco a poco sui tuorli, senza mai smettere si sbattere con la frusta ad alta velocita'. Continuare a sbattere finche' il composto raggiunge la temperatura ambiente (cioe' per circa 15 minuti.A questo punto si puo' cominciare ad aggiungere un po' per volta il burro morbido (sempre sbattendo). Dividere la crema in 2 ciotole, aggiungere un po' di caffe' ad una meta' e il cioccolato precedentemente sciolto al micronde (o se siete pazienti a bagnomaria) all'altra meta'. Porre le creme in friglo per almeno un'ora.


Assemblaggio:
Porre la prima meringa sul piano di lavoro, stendere uno strato di crema al caffe' e porre un'altra meringa sopra, continuara cosi fino all'ultima meringa. Spalmare la superficie dell'ultima meringa e tutti i lati della torre con la crema al cioccolato.Decorare i lati con scaglie di mandorla.




Enjoy,
And Spread the Mess