I always love trying something new! It's one thing to try something new that catches my eye, and entirely another to make something new that is suggested by others. This challenge is what led me to join the Daring Bakers years ago! The Daring Bakers is a group of people across the world, united by the internet and a desire to come together for a monthly dessert challenge. Each month, a different member comes forward and challenges the group to make something new, unusual, difficult or in some way "a challenge." This month's Sans Rival perfectly embodies the spirit of the Daring Bakers.
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.
The Sans Rival translated means "without rival." This gluten-free cake has its origins in France, but is one of the most popular desserts in the Philippines. In the 1920s and 30s there were many Filipinos who went abroad to study. Many went to France and, while there, learned French cooking techniques which they then brought home. A Sans Rival is made with layers of dacquoise, which is a baked meringue that incorporates finely crushed nuts. There is no flour in the cake, with the nuts completely taking the place of flour. The recipe typically uses crushed cashews, and is layered with a rich, French buttercream. This cake nicely pairs the two, with the silkiness of the buttercream complimenting the nutty crunch of the dacquoise cake layers.
