|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.|
This month we "visited" the Philipines through this challenge and were introduced to Filipino desserts, one of which is considered "without rival" (Sans Rival). This is a meringue based cake with toasted cashew nuts that is filled and frosted with buttercream. I chose to flavor mine with chocolate.
The recipe is relatively simple to make and the result is quite interesting, specially because of its different texture. Well, at least this is how mine turned out. The meringue did not get soft with time like macarons do, for example. It was sort of crunchy from start to finish, maybe due to the low moisture in the buttercream. Though delicious, it is a quite rich dessert and small portions are recommended. The cashew nuts were a great addition, I love them.
The second suggestion given by Catherine was Bibimgka, a custard like coconut dessert that is baked in cups that are lined with banana leaves. Since I'm in Korea and all the bananas here are imported I couldn't find the leaves, but I will definitely try it some other time when I'm back in Brazil.
Thanks Catherine for the great challenge!
To see the results of my fellow Daring Bakers, please visit THE DARING KITCHEN where you will also find the original recipes and guidelines for this challenge.
I followed the Sans Rival RECIPE exactly as given by our hostess. However, I made small cakes. I drew lines on the back of the parchment paper to serve as guides, then used a piping bag to pipe the meringue, and finally leveled with a spatula (see pics below):