SANSRIVAL GOLDILOCKS SERIES

Goldilocks began as a tiny bakeshop along Pasong Tamo, Makati in 1966 Red Ribbon first opened along Timog, Quezon City in 1979.

SANSRIVAL GOLDILOCKS SERIES

Before eating the Sans Rival cake, remove it from the fridge and let it come room temperature before serving.When pressed for a full-sized birthday cake or a carb-filled quick fix on the go, you are faced with the age-old question: Goldilocks or Red Ribbon? We know you’ve been anticipating this key moment: the long-awaited battle of the bakeshops. We’re pitting them against each other in a series of one-on-one battles, comparing their versions of iconic baked goods.īoth are local bakeshop businesses with small beginnings and tremendous success stories.After decorating your sweet treat, place the Sans Rival cake in the fridge and let it rest for at least twelve hours before serving. You can place toasted cashews on the sides and top the cake with more cashew chunks. With the remaining buttercream, decorate the Sans Rival cake to your liking. Finally, level the Sans Rival cake and make sure that all the layers are aligned.Repeat these steps until the cashew meringue layers are finished. Add some ground cashew nuts as a filling, and put a layer of the meringue again. Then, using the pastry bag, cover the surface of the meringue with the French buttercream until it has a uniform texture. To assemble the Sans Rival cake, put a layer of meringue on a serving tray.Then, place the buttercream inside a piping bag to make decorating the Sans Rival easier. Keep beating until the softened butter, egg yolks and sugar syrup mixture has completely cooled. Slowly add the hot sugar syrup into the butter while beating.

Add the vanilla extract and turn off the stove. Place it on the stove over high heat, and let it cook to softball stage for about five minutes, until you get a thick syrup. Now, put the sugar and water in a small saucepan.

Gently fold in the beaten egg yolks, and continue beating for at least five more minutes.

Using an electric mixer on low speed, soften the butter for about five minutes until the butter turns smooth and slightly white.

While the meringue layers are cooling, start preparing the French buttercream.

Bake the trays of meringue in a preheated oven for about thirty minutes until the meringue layers are light golden brown in color, slightly toasted and dry to the touch.

Repeat this process until you have about five or six circles of meringue. Spiral meringue over the circles previously drawn on the parchment paper.

Put the meringue into a piping bag without a nozzle.

Using a rubber spatula, mix well making enveloping movements.

Remove the bowl from the mixer, and add the wheat flour and cashew flour little by little.

Continue beating for about three more minutes. When firm, add sugar and cream of tartar.

Using an electric mixer, beat egg whites until stiff peaks form.

Depending on the size of each tray, draw five circles about five to six inches in diameter on the paper as a guide. Prepare two or three baking sheets, lined with wax paper. Their pleasant mild flavor and creamy texture add to this delicious and easy-to-make Sans Rival recipe. This distinction has earned Palawan the title as the Cashew Capital of the Philippines.Ĭashews have many health benefits including fiber, protein and healthy fats. And, the province of Palawan accounts for more than 90% of the country’s cashew trees. Interestingly, the Philippines is one of the largest producers of cashews in the world. In the Philippines due to the availability of local ingredients, cashew nuts are used in the Sans Rival recipe. The dacquoise is made with layers of hazelnut and meringue and buttercream. Sans Rival shares many similarities with Dacquoise dessert, from the town of Dax in Southwestern France. As the story goes, many Filipinos went to study in France in the 1920s and 1930s.Īt that time, many acquired technical knowledge in the pastry area and they brought those techniques back home. The history of San Rival is French, but this dessert is unequivocally Filipino. Sans Rival shares many similarities with the Dacquoise dessert

Sansrival goldilocks