Sans Rival - Oh My Goodness!

02 March 2009 13 comments


What do you get when you mix meringue, buttercream and almonds? Sans Rival, what else? The photo and title says it all, what more can I add to it? Delicious, rich, mouth-watering, diet buster, calorie laden dessert. Ah, one shouldn't think of diets when enjoying this dessert. This is one of those rare times that eating it is worth sacrificing 1 day off your healthy lifestyle. That's why you don't eat Sans Rival every week, you're only allowed to have this dessert uhm once every year? Ok, maybe once every six months.

The name Sans Rival is French, meaning 'without rival'. Nobody knows where this dessert originated but it sure has some European characteristics. It's like Napoleons. It's an Almond torte and consists of layered crispy meringue with almonds and buttercream. There is also another dessert that is similar to this called Sylvannas, the only difference being the Sylvannas is shaped like a huge egg but it tastes the same.

I grew up eating Sans Rival from Goldilocks. This is one of my favorite desserts from that popular Filipino bakery along with Mocha and Ube rolls. When I moved to Northern California 20 years ago, I was ecstatic when I learned that Goldilocks is just a drive away. I got a sticker shock though, a small square of Sansrival costs $25 (back then). No wonder it's expensive, it's a little complicated to make this. There aren't a lot of ingredients but it takes a lot of work to assemble the whole thing. After many years of wanting to try to make this dessert, I finally did it two weeks ago. I was thinking of what dish to bring to a party when I decided to make dessert. It turned out quite good, very good, in fact. Would I make it again? Hmm, yes I will (if somebody pays me to do it LOL). I used almonds instead of cashew nuts just because. If you are a novice baker, then I would suggest you buy it instead of trying to make it. :o) For an expert baker, this is quite easy to make. All you need is a lot of patience and Reynolds Release non-stick aluminum foil. If you don't have this special aluminum foil, use baking paper or parchment paper.

for the wafers:
10 egg whites at room temperature
1/4 tsp cream of tartar
1 cup sugar
2 cups finely chopped almonds
for the filling and frosting:
6 egg yolks
1/2 cup light corn syrup
2 tbsp water
1/4 cup sugar
2 sticks butter at room temperature (1/2 lb)
for the topping:
1/2 cup finely chopped almonds
- Beat egg yolks until it turns light yellow.
- Heat corn syrup, sugar and water over low heat. Cook for 2 minutes after it boils.
- Pour the syrup into the egg yolk slowly while beating on medium speed. Set aside to cool down.Cream softened butter and gradually beat in cooled yolk mixture.Set aside.
- Preheat oven to 325F. Line three cookie sheets or jelly roll pan with parchment paper. Generously grease and flour the parchment paper (very important so the meringue will not stick; if you use the Reynolds Release foil, then you don't have to grease and flour)
- Beat egg whites and of tartar until soft peaks form. Add sugar a tablespoon at a time, beating well after each addition. Beat until stiff.
- Fold in ground almonds.
- Spread evenly on the cookie sheets about 1/4 inch thick. Bake for about 30 minutes or until golden brown.
- Cut the wafer into desired size while still warm. Peel off the paper or foil. If the parchment paper is sticking, cover with damp towel for a minute or so.
- Spread the frosting thinly on top of each meringue and stack another meringue, repeat with the layering . Don't put too much frosting in each layer or you wouldn't have enough to frost the outside of the Sans Rival.
- Sprinkle chopped almonds on the top and sides. Chill in the fridge for a couple of hours.


13 comments: to “ Sans Rival - Oh My Goodness! so far...

  • Lanie March 02, 2009

    It look very yummy mareng barb, I will surely order from you to make for me and pay you because baking like this is too much work, but I think it worth of trying. Kenny like almond and I guess this is the good dessert for party of family occassion cause it look like too much too eat because of the eggs. May tira pa ba para matikman ko. lol

  • Kerslyn March 03, 2009

    wow! yummy!!!! how I wish marunong ako mag-bake

  • DCRose March 09, 2009

    I am always looking for new desserts. If I make it may I post it on my blog for others? It looks so delicious I can't wait to try it.
    Fondly DCRose

  • Babette March 09, 2009

    yes, it's a lot of work but very good!
    You should learn how to bake. It's easy once you get the hang of it.
    @DC Rose
    Sure Rose. I hope you and your readers like this dessert.

  • janis March 10, 2009

    sans rival!!!!

  • Amor March 12, 2009

    Wow ang sarap nito Barb!!I heard a lot of this dessert but never tasted it yet.I would love to make this at home pero baka mahirapan ako nito,parang ang hirap gawin.

    Excited pa naman akong gumawa ng mga cakes kasi binilhan ako ng machine ng asawa ko kaya lang my recent exam results of my sugar count is not good :( mataas sugar ko huhuhu

  • amiable amy March 14, 2009

    wow, im so happy to be here...lahat yan sa header mo kaw nagluto nyan? galing talaga...i will be coming here for more

  • haze March 17, 2009

    This looks good Barbs kaso for me it seems complicated. Wow french cake ba to :D ?

  • Anonymous March 20, 2009

    I will have to try this! I love Sans Rival! You are a fabulous cook!

  • fruityoaty October 16, 2009

    Thanks for sharing this recipe. I was Googling for a website that would explain to my blog readers what Sans Rival is...

    Anyway, I've linked to your post... in my latest blog post. :)

    I love this blog. Very nice!

  • Jescel April 29, 2010

    i've been wanting to try this but it looks intimidating. i love sans rival and i miss it...

  • Anonymous July 29, 2010

    hi it's me again...i just tried your pancit palabok a couple of days ago and that night i made this yummy dessert. it was soo good. although i coulve ma the wafer a little bit crispier, am not sure if 've beaten the egg whites stiff enough or maybe i could've left it in the oven for a few more mins. 've missed this dessert my family will always oder this homemade when we were still living near biak-na-bato, q.c. and we will always have this in our dining table every occasion. i sure am gonna make this again but i think am gonna use cashew nuts instead of almonds next time. i think it will compliment with the buttercream flavor. thank you thank you for sharing these recipes esp since am here in the u.s. am always craving fo filipino delicacies. next time ill try your pancit molo and will leave a comment too!

  • Merlinda May 18, 2011

    Hello po! It looks really good I bet it tastes much better. Yum! Sana po makapag post kayo ng video on how to do this so that it'll be much easier. :)