01:21.0
In Europe, it is more considered as a pastry, hindi talaga cake.
01:27.0
Although here, it looks like a cake and it's next to cakes that's why if you have a birthday or what do you want?
01:33.0
Sanzerval, right?
01:35.0
It's origins, when the dacquoise came, the wafer itself, the round ones that we're gonna make now.
01:43.0
It originally came from France, that's where it was first made, the dacquoise pastry.
01:49.0
And the term Sanzerval, what it means is no rivalries.
01:55.0
Although it's history, there are people who say that Sanzerval is the first one that was made here in the Philippines.
02:03.0
There are also people who say it in France, there are also people who say it in Spain.
02:08.0
Wherever it is, what's important is that it's delicious and no rivalries.
02:15.0
We are not gonna fight.
02:17.0
So I am saying a lot, let's start already.
02:20.0
We start first with the dacquoise or the meringue, the wafer.
02:25.0
I have here 1 cup of egg whites.
02:29.0
You just put it on the mixer and I'm also going to put cream of tartar.
02:34.0
Cream of tartar is to stabilize the egg whites so that your meringue won't just fall.
02:40.0
If you don't have cream of tartar, you can always just use vinegar, pinch of vinegar.
02:46.0
You just need a bit, just a pinch like that and you just mix it.
02:52.0
Medium to medium-high speed.
02:58.0
And when your egg whites start to turn red, you start to put the sugar already.
03:05.0
This is just white sugar.
03:12.0
And you're going to beat this until it's stiff peak.
03:17.0
Stiff, when you raise the meringue, it's almost not moving anymore.
03:25.0
I think that someone would ask,
03:27.0
How about the costing of that since we're just using egg whites in the recipe.
03:32.0
We're not using egg yolks.
03:34.0
Well, to answer that question, this is how it is.
03:38.0
If you're really not gonna use egg yolk, the costing is considered whole egg.
03:44.0
Even if you're just gonna use your egg yolks for your house, for yourself.
03:50.0
You're just gonna include the costing on this recipe.
03:54.0
If you're gonna use egg yolks, for example you're doing a Sans Rival business.
04:01.0
At the same time, you're also Leche Flan Queen in your barangay.
04:06.0
Well, you may divide the cost.
04:09.0
So half of the cost goes to Sans Rival, half of the cost goes to your Leche Flan.
04:17.0
So if you're forecasting that your Sans Rival business would be popular,
04:24.0
then you should also start a business that uses egg yolk.
04:32.0
Let's see if it's already stiff.
04:39.0
It's still on the bottom, it needs to be on the top.
04:42.0
So we need to mix it more.
04:47.0
That's why here, I'm not gonna recommend you to be a martyr
04:51.0
that you're gonna mix it manually, at least use a hand mixer.
04:59.0
Okay, let's check it again.
05:08.0
You can see that it's already on the top, right?
05:11.0
But it can be a bit more, it's better if the top doesn't move.
05:15.0
Why do we need to harden it?
05:17.0
Because then, why do we need to beat it until stiff?
05:21.0
So that when we put the peanuts, it won't just deflate easily.
05:25.0
So a bit more of mix.
05:36.0
So there, you will see that it's not moving anymore
05:40.0
and when you flip this mixing bowl, there it is, right?
05:44.0
So of course, I wouldn't recommend that you use this method on testing
05:50.0
because what if it falls, then you will also be the one to flip it, right?
05:54.0
So just do it like this.
05:56.5
So when it's already stiff.
05:58.0
What I'm saying is that don't do it like this.
06:00.0
That's what my pastry teacher taught me first.
06:06.0
My god! I will reveal my age.
06:08.0
It's like 23 years ago when I first attended a...
06:14.0
It's not 23 years ago, it's like 21 years ago when I first attended a class.
06:20.0
I think I was 12.
06:22.0
Don't do it like that.
06:24.0
For the mercy of God.
06:26.0
My first one like this, my father gave it to me.
06:29.0
That was year 2004.
06:33.0
So I have a KitchenAid mixer that is almost 20 years already.
06:37.0
I will do that, it's not broken yet but that's just my luck.
06:42.0
What if my hands are not heavy?
06:48.0
Everything that you see that I'm making, you may try it but...
06:55.0
And then put the cashew.
06:58.0
I feel like I measured more than 1 cup but it's fine already.
07:01.0
Cassava is delicious.
07:03.0
And then you just mix it like this.
07:07.0
Just as simple as that.
07:12.0
There's no right or wrong.
07:14.0
The direction shouldn't be like that.
07:16.0
You just mix it as long as you spread the cassava.
07:21.0
So there, when you spread the cassava already, you just get a piping bag.
07:27.0
Now, I use disposable, I don't use the washing one anymore.
07:34.0
You can just order this online.
07:36.0
And then you just put your wafer or merengue on the piping bag.
07:43.0
This is a tip, you need to do this immediately.
07:48.0
I can't wait anymore because you will see that
07:52.0
because the merengue, right? So it's very light.
07:57.0
When you mix the cassava already, our nuts are high in fat.
08:03.0
Your merengue will drop, it will become watery.
08:06.0
That's why you have to do this step right away.
08:13.0
You just cut it and then I will show it to you, okay?
08:17.0
There are two ways of doing this.
08:20.0
First is I have here a ring mold that is 8 inches.
08:27.0
I will pipe that, I will show it to you, okay?
08:30.0
I will just start on the middle and then I will turn it out.
08:38.0
It's thickness is around 1 fourth of an inch.
09:01.0
Then you lift it.
09:03.0
You move to the other side.
09:07.0
I don't use Sanz Rival pan anymore.
09:11.0
Because that day, we are using Sanz Rival pan.
09:15.0
Now, it's not anymore because it's cleaner to do this.
09:20.0
It's less to wash.
09:25.0
There it is, right?
09:26.0
Another way of doing this is to draw on the bottom of the ring.
09:36.0
But it's also like that, this is also what you will use for drawing.
09:41.0
So you direct it like that.
09:43.0
So after piping this, one recipe will produce you around 5 to 6 wafers.
09:49.0
Enough to give you one cake or one Sanz Rival ring.
09:55.0
You are using an 8-inch diameter because when you bake it, it will rise a bit.
10:03.0
And with the icing, your cake will be around 8.5 to 9-inch depending on the thickness of your icing
10:11.0
and the amount of peanuts that you will put.
10:13.0
So I will pipe all of this and I'm going to bake this in a preheated 250° F oven.
10:27.0
275° F is the highest.
10:29.0
Actually, Sanz Rival is not really a term of baking but drying.
10:36.0
We will let it dry inside the oven.
10:39.0
250° F to 275° F for around 2 hours.
10:46.0
It's really a bit long to wait but it's really like that
10:51.0
for you to get the nice crunch and kunat texture of your Sanz Rival, okay?
10:57.0
So I will bake it.
10:58.0
I will continue piping and then let's go back.
11:05.0
Okay, so there it is.
11:08.0
After waiting for around 2 hours.
11:12.0
It's already cooked, it's already dry.
11:14.0
The top part of it has to be dry, our wafers are already cooked or our Dakwa.
11:21.0
It's really fancy to hear that.
11:24.0
It has to be like the top part is already dry.
11:28.0
That's the indication that it's already dry inside.
11:32.0
So you will get that nice crunchy texture and nutty flavor of your wafers.
11:40.0
That's the one that gives unique experience while you eat your Sanz Rival.
11:47.0
So let's let it cool for a bit there and then let's start preparing our buttercream.
11:53.5
This buttercream is just an easy version.
11:56.5
This version is just easy.
11:58.5
So I'm sure that some of you are already familiar with this
12:02.0
because we already use this on our other cake recipe.
12:05.5
I just have here good butter.
12:07.5
So of course, it's very important that you use good quality butter when you're making Sanz Rival.
12:16.5
So there, you put it there.
12:17.5
I'm using salted butter by the way.
12:22.5
Okay, salted butter and this is powdered sugar.
12:27.5
And this is just cream.
12:30.5
All-purpose cream, heavy cream.
12:32.5
Any cream that you have there, that's what you use.
12:35.5
Heavy cream, it can also be.
12:37.5
So I just put it together there.
12:39.5
Very important, your butter has to be at room temperature.
12:43.5
It shouldn't be cold.
12:45.5
It shouldn't be that it's already melting.
12:48.5
So from the chiller, you put your butter outside for a bit.
12:52.5
For around 1 hour until it becomes spreadable consistency.
12:56.5
Even the cream, room temperature.
12:59.5
And then mix it first at low speed.
13:02.5
And you increase the speed.
13:07.5
So there, it would really be watery, it would curdle.
13:11.5
You will just make the mixer a bit harder.
13:14.5
And you will see that they will combine again.
13:18.5
It will be combined already and you won't just separate it easily.
13:23.5
There it is, right?
13:24.5
You really have to go through a lot to make it sturdy and stable.
13:30.5
So this buttercream icing, definitely this is very stable.
13:35.0
Even if you say that you are gonna travel to San Cerval
13:39.5
because from Novaliches, there is still a person ordering for me
13:43.5
that they are still delivering to Las Pinas.
13:46.5
So there it is, right?
13:47.5
Then you are the San Cerval Queen already.
13:50.0
It won't just melt easily because again, this is a stable buttercream frosting or icing.
13:58.5
So there, you can see that it becomes smooth already.
14:05.0
It's already smooth, look.
14:14.5
You know that it's delicious that it's just perfect.
14:19.5
That it's not too sweet, it's not too bitter.
14:22.5
At the same time, you won't get fed up.
14:25.5
There it is, right?
14:28.5
I use different fingers, okay?
14:31.0
You know that, my God!
14:32.5
You might be watching.
14:33.5
Even if it's just me, there are a lot of people who will eat that.
14:36.5
It's just us, it's for family.
14:40.5
It can't be like that.
14:45.5
So what I'm going to do next, I will layer this already.
14:50.0
It's still a bit sticky, I will let it cool for a bit
14:53.5
and I'm going to apply the icing.
14:59.0
Now, let's start layering.
15:01.0
Let's put filling and icing already.
15:03.0
So normally, you don't need to finish this 6 layers.
15:08.5
It can be 4, 5, it depends on you.
15:11.5
And it also depends on the thickness of your piping.
15:14.5
So first, you put a paste on the bottom first.
15:19.5
So I have a cake board here.
15:24.5
You put the paste and you start putting the buttercream.
15:37.0
So just here, the buttercream that you will put shouldn't be too thick
15:42.5
because there is still the umay factor that makes the Sanz Rival umay.
15:50.0
So that's just right.
16:04.5
So you push it a bit.
16:12.5
This buttercream recipe, it's perfect for 4 layers.
16:17.5
So if you will pass 4 layers, you can always mix more buttercream.
16:27.5
The icing, when you put that, your wafer will stick again.
16:38.5
Even if you can see that it's broken, don't worry.
16:44.5
You are really compressing it a bit.
16:53.5
I think 6 layers are too high.
16:55.5
So I'll just make it 5 layers.
16:59.5
So there, I'm already on that.
17:01.5
I'm already okay on 5, so I'll put this aside first.
17:04.5
You can always freeze this and then you use it the following day.
17:11.5
If you have orders.
17:13.5
Even if it's for 1 week, as long as it's on freezer, there's no problem.
17:20.5
So next, let's put the sides.
17:23.5
I lack of icing, so I'll just make another batch
17:28.5
because I add another layer.
17:33.5
So there, you cover the sides already.
17:46.5
It's really not even but don't worry.
17:49.5
When we put it a cassoulet or any nuts of your choice.
18:00.5
It will be really fancy.
18:09.5
And then the top.
18:27.5
Cassoulet, it's fancy.
18:29.5
You can make a Saint-Chrival at home, right?
18:34.5
You can really make it as business.
18:44.5
I already cover it completely.
18:46.5
I want my Saint-Chrival to be a bit rustic.
18:50.5
I don't want the icing to be perfect.
18:55.5
So I will just stop on that.
18:58.5
So that it would really be homemade.
19:00.5
And I'm just going to clean the sides.
19:03.5
This is just a clean towel.
19:05.5
I will just wipe the sides before I put the nuts.
19:14.5
And then I just have here cashew that we've toasted.
19:18.5
We just toast it, this is just coarsely chopped cashew.
19:22.5
You just toast it for around 10-15 minutes in a preheated 350° F oven.
19:30.5
And there, you just put it there, see.
19:33.5
This is the happiest part.
19:35.5
When you put the nuts.
19:37.5
You can be very generous, you may also add it.
19:41.5
The one that we sell is really a lot.
19:45.5
And we use pistachios.
19:51.5
It can also be just like that.
19:53.5
As long as you're happy.
19:55.5
You can use almonds, you can use macadamia.
20:04.5
And then the top.
20:12.5
I'm not topping it with nuts because I want to appreciate also the buttercream.
20:18.5
But when it's for selling, I think that people really want to buy it.
20:26.5
So that you know, you really feel that it's worth it.
20:31.5
And the texture of the peanuts is really delicious.
20:35.5
Check it, maybe there are areas that you didn't put nuts.
20:39.5
Then when you slice it on the party, that's the one that will go to you.
20:43.5
So that's why you should make sure that all sides are covered or studded.
20:52.5
Studded with your toasted cashew, so there.
20:56.5
This looks very nice.
20:58.5
Don't worry, our wafer also have cashew.
21:02.5
So the next step, I'm going to chill this.
21:05.5
I will just put it on the freezer, it can also be on the refrigerator for around 30 minutes to an hour before we taste it.
21:14.5
Okay, I have it on the freezer already for around 30 minutes.
21:18.5
And then to cut it, you just heat the knife a bit.
21:22.5
It's hot but the one that can't get through, it's just perfect.
21:25.5
And then we just slice.
21:39.5
And then this is, you just wipe it.
21:45.5
If not, then you heat it a bit more.
21:47.5
Because that is if you really want the slicing to be perfect.
22:04.5
So look at your San Cerval.
22:09.5
Wait, I'm just flattening it.
22:18.5
So there, of course we're gonna have coffee.
22:21.5
Partner of San Cerval.
22:24.5
So this one, when I eat it, I want to put it down.
22:53.5
San Cerval is very nostalgic.
22:56.5
I remember that I'm gonna mention brands.
23:01.5
Although over time, I'm not gonna mention brands anymore.
23:04.5
Just that before, here in Binan, there are not many bake shops yet.
23:10.5
And my always request to my late aunt, Aunt Lud.
23:16.5
It's always San Cerval.
23:18.5
And she always buy, one of the famous bakeries before that is made by San Cerval is
23:29.5
Dates and Nuts in BF Homes.
23:32.5
I think Dates and Nuts was-
23:35.5
I think it's already closed, I don't know.
23:38.5
Was the owner, they are the first to start Conti's.
23:44.5
And another bake shop that she always buy is the-
23:50.5
It's just that it's red.
23:54.5
Although over time, the quality also change a bit.
23:57.5
So those two bake shops that are always San Cerval.
24:02.5
There's one more, Dulcinea.
24:05.5
It reminds me of my childhood.
24:08.5
Reminds me of the good times during birthday parties.
24:13.5
That San Cerval is normally for the old people.
24:17.5
But me, as a kid, I always eat San Cerval.
24:21.5
I don't really move the chocolate cakes.
24:34.5
It's really so good.
24:35.5
And I like that it's not too sweet.
24:42.5
There is a perfect blend and balance of the wafer and the buttercream.
25:08.5
It's just so good, it's perfect.
25:11.5
If you are thinking of what you want to sell.
25:14.5
You just need to invest on a good freezer, mixer.
25:19.5
And of course, the most expensive investment.
25:23.5
You need a lot of time to prepare San Cerval.
25:27.5
But this is a very good product to sell.
25:31.5
Here in our bake shop, actually this is one of the best selling cakes.
25:36.5
It's really classic and to be honest, I'm sure that you'll realize that it's hard to find a good San Cerval.
25:46.5
So what are you waiting for?
25:48.5
Make yours already and I wish you all the success in whatever business that you'll start.
25:56.5
Or you'll continue it or you'll expand it.
25:59.5
I'm going to see you all soon.
