filipino desserts

Layered with buttercream, this meringue-based Cake Sans Rival finished off with roasted chopped cashews is pure dessert decadence. Follow the ultimate indulgent recipe to make this Filipino cake. It is gone from a table once it is served! No crumbs left!

Layer Cashew Cake Sans Rival

(95 g) ground cashews

(70 g) chopped cashews

(30 g) all-purpose flour

cream of tartar

(225 g) granulated sugar

(170 g) granulated sugar

(55 ml) water

vanilla extract

(235 g) unsalted butter (cubed and softened)

(105 g) roasted chopped cashews

Preheat oven to 300 F/150 C. Butter and flour four 8-inch/20 cm cake ring /s. Place prepared rings on a baking sheet layered with parchment paper.

To make the meringue, mix ground and chopped cashews and all-purpose flour in a bowl and set aside. Beat egg whites with cream of tartar at medium speed for 1 minute using an electric mixer, gradually adding the sugar. Then switch the mixer to the high speed and beat egg whites for about 4 to 5 minutes until medium peaks form. Add flour/nuts mixture to the beaten egg whites and mix with a rubber spatula until well combined.

Equally, distribute the preparation into the prepared cake rings and spread evenly, using a small spatula, or just pipe from a pastry bag. Bake the meringue for 50 to 55 minutes or until dry. Once the meringue disks are baked, immediately flip each of them onto another parchment paper sheet. Peel off parchment from the bottom and allow it to cool.

To make Sansrival icing, beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed, using an electric mixer. Bring water and sugar in a heavy bottom saucepan over low heat and cook sugar syrup up to 240 F/115 C. Reset the mixer to low speed and gently pour sugar syrup over the beaten egg yolks and beat. Transfer the ready egg yolks/sugar mixture to another bowl, cover with plastic film and let it cool. In a separate bowl, beat the softened butter at low speed until smooth. Switch the mixer to medium speed and continue to beat until volume increases. Reset the mixer to low speed again and add the cooled egg yolks/sugar mixture. Whisk until the Sansrival icing is smooth.

To assemble the cake, place the first meringue disk on a serving board. Spread the Sansrival icing on top of the disk. Sprinkle with roasted chopped cashews. Repeat this operation with the remaining three meringue disks and Sansrival icing. Cover the top of the cake and its edges with icing. Sprinkle with roasted chopped cashews.

Hi. I am a bit confused with your butter measurement. It says 1 1/2 cup butter (235 g). I weighed the 1 cup of butter, and it's 227 g. If it's 1 1/2 cup, should it be 340 g?

Our new family favorite! Thanks so much for the great recipe 💖

https://mediavine-res.cloudinary.com/video/upload/t_original/v1623613606/to1bruq2neob2n7iggid.mp4

Don't you have a pastry ring on your hands to bake a cake? No problem, DIY your own one! It is easy and so much fun to make pastry rings at home. So, before you start baking, move on to the DIY workshop!

How To Make Pastry Rings Yourself

A collection of classic Filipino desserts and snack recipes you can easily make at home. Some of these treats are quicker to make while some require a little bit of effort but nothing you can&#39;t handle. Don&#39;t worry, my recipes will guide you every step of the way

18 EASY Filipino Desserts Recipes

Ube Ice Cream made with 2 Ingredients

Filipino Leche Flan (made of egg yolks)

Biko with Latik Sauce

Filipino Style Fruit Salad

Cassava Cake

Buko Pandan Salad

Easy Ube Cupcake

Bibingka (Filipino Coconut Rice Cake)

Turon with Dulce de Leche

Maja Blanca

Puto Flan

Palitaw

Bibingka Malagkit

Ube Halaya (Purple Yam Jam)

Kutsinta

Whole Eggs Leche Flan

Special Ginataang Bilo-Bilo

Puto Cheese with Butter

Make these cold desserts for summer.

Summer

Celebrate with these desserts on Christmas and New Year.

Christmas and New Year

Make it any time of the year and enjoy as morning or afternoon snack.

Snacks

Try this irresistible Black Sambo Dessert.&nbsp; This Filipino gelatin dessert has two layers, made of creamy milk and Chocolate.

Black Sambo Recipe

evaporated milk (big)

white sugar

packs of Knox unflavored Gelatin (let it bloom in 1/2 cup cold water)

Pure Dutch Cocoa or Hersheys unsweetened powder (dissolved in 1/3 cup hot water)

water

packs of Knox unflavored Gelatin

condensed milk (big)

Nestle Cream (big)

In a bowl melt 2 packs of Knox in 1/2 cup cold water.

In a separate bowl dilute cocoa powder in 1/3 cup hot water and stir.

In a saucepan heat evaporated milk, on a low fire and add white sugar and stir until sugar dissolves.

Add the melted cocoa and continue to stir until well blended, and lastly add in the knox mixture and stir continuously until dissolves and fire off.

Let it cool by stirring patiently before placing in the container.

Freeze for 20 minutes and refrigerate for 2 hours.

First Layer:

In a saucepan heat a cup of water over a low fire and pour 1 pack of knox at a time and stir vigorously to dissolve the gelatin completely.

Add 1 can of condensed milk and stir until well blended.

And lastly pour in a can of nestle cream and keep stirring to dilute the cream, fire off.

Keep on stirring until it cools down completely before adding to your choco layer.

Refrigerate for another 3 to 4 hours for a best results.

Second Layer:

https://www.youtube.com/watch?v=2EPVCIiOUQU

Black Sambo Recipe is a two layered gelatin Filipino dessert made of creamy milk and Chocolate.  Try this irresistible Black Sambo dessert… #BlackSamboDessert  #BlackSamboRecipe #PinoyRecipeAtIbaPa

Get the complete recipe here https://www.pinoyrecipe.net/black-sambo-recipe/



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Black Sambo Recipe | Black Sambo Dessert

This traditional Filipino cake is packed with moist cassava and coconut pieces and topped with a silky custard. You can make this recipe ahead of time and it&#039;s just as good the day after!

Cassava Cake (Filipino Cassava Bibingka)

lb cassava,

g sugar

g butter

fl oz condensed milk

fl oz coconut cream

fl oz evaporated milk

fl oz jar of macapuno (coconut) string (strained)

flour

Preheat your oven to 375 °F.

Cut the tips of the cassava root to remove ends. Cut the root into three inch sections. Using a knife carefully peel the rough brown skin and thicker white layer underneath off the root. Once they are peeled, cut the roots in half lengthwise and then again to make quarter sticks. On each stick, locate the thick, fibrous core and cut this part off. Rinse all your sticks under running water.

Using a food processor (or a grater), shred the roots. Place the shredded pieces into a strainer and gently press to remove the extra liquid.

In a mixing bowl, beat the eggs and add the sugar. Carefully mix in the butter so as not to curdle the eggs. Mix in the condensed milk, coconut cream, evaporated milk, and coconut shreds. The cake mix should look liquidy.

Butter your pan with softened butter. Add the cassava cake mix in the pan and place it in the oven for about 40 minutes. Check up on your cake about 25 minutes in to make sure it hasn’t burned on top. To check if your cake is finished cooking, dip a toothpick (or fork) in the middle of the cake and pull it out to check if it’s clean. If there’s still batter on it, leave it for another five to 10 minutes. The finished cake should be golden on top and dense.

While your cassava cake is baking, prepare the custard topping.

In a mixing bowl, beat the egg yolk and whisk in the wet ingredients. Add the flour and mix thoroughly.

When you remove the finished cake (it should have a pale golden color), add the custard on top and place the pan back into the oven for another 20 to 30 minutes at 375 °F.

Check the cake frequently to make sure it doesn’t burn. If it starts to brown too much, you can add a loose layer of foil on top to continue to bake without burning. When the topping is golden brown and the custard has a nice firm bounce to its consistency, remove from the oven.

Let it rest for about 15 minutes on the counter. Cut into a slice and serve with coffee!

Custard topping

Thanks for always posting your delicious recipes!

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Layer Cashew Cake Sans Rival

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Top 4 filipino desserts recipes from across the web

The most viewed filipino desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Layer Cashew Cake Sans Rival

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Cassava Cake (Filipino Cassava Bibi...

The most viewed filipino desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine