SANSRIVAL 1 cup egg whites pinch of creme of tartar 1 cup white sugar 1 cup coarsely chopped cashews 1 cup softened butter 1 cup all-purpose cream ¾ cup powdered sugar 1 cup coarsely chopped cashews

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Marami na sa inyong nagre-request nitong recipe na ito dating-dati pa.

And actually, one of the reasons why medyo natagalan

kasi inisip ko pa kung ano yung madaling way to teach this to you

na para sa mga home bakers o yung mga nag-iisip na gustong mag-negosyo nitong pastry na ito

hindi masyadong ma-intimidate o mahirapan.

So today, let's create Easy Sanzerval!

Oh! Diba? Isa kasi ito sa mga pinaka-favorite kong desserts.

Ang Sanzerval po kasi, well hindi nyo naman tinatanong pero gusto kong ishare.

Hindi mo talaga malaman if it's a cake or if it's kung ano ba talaga ang classification nya.

In Europe, it is more considered as a pastry, hindi talaga cake.

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?

Sanzerval, right?

It's origins, when the dacquoise came, the wafer itself, the round ones that we're gonna make now.

It originally came from France, that's where it was first made, the dacquoise pastry.

And the term Sanzerval, what it means is no rivalries.

Although it's history, there are people who say that Sanzerval is the first one that was made here in the Philippines.

There are also people who say it in France, there are also people who say it in Spain.

Wherever it is, what's important is that it's delicious and no rivalries.

We are not gonna fight.

So I am saying a lot, let's start already.

We start first with the dacquoise or the meringue, the wafer.

I have here 1 cup of egg whites.

You just put it on the mixer and I'm also going to put cream of tartar.

Cream of tartar is to stabilize the egg whites so that your meringue won't just fall.

If you don't have cream of tartar, you can always just use vinegar, pinch of vinegar.

You just need a bit, just a pinch like that and you just mix it.

Medium to medium-high speed.

And when your egg whites start to turn red, you start to put the sugar already.

This is just white sugar.

So there.

And you're going to beat this until it's stiff peak.

Stiff, when you raise the meringue, it's almost not moving anymore.

I think that someone would ask,

How about the costing of that since we're just using egg whites in the recipe.

We're not using egg yolks.

Well, to answer that question, this is how it is.

If you're really not gonna use egg yolk, the costing is considered whole egg.

Even if you're just gonna use your egg yolks for your house, for yourself.

You're just gonna include the costing on this recipe.

If you're gonna use egg yolks, for example you're doing a Sans Rival business.

At the same time, you're also Leche Flan Queen in your barangay.

Well, you may divide the cost.

So half of the cost goes to Sans Rival, half of the cost goes to your Leche Flan.

So if you're forecasting that your Sans Rival business would be popular,

then you should also start a business that uses egg yolk.

Okay, let's see.

Let's see if it's already stiff.

It's not yet.

It's still on the bottom, it needs to be on the top.

So we need to mix it more.

That's why here, I'm not gonna recommend you to be a martyr

that you're gonna mix it manually, at least use a hand mixer.

Okay, let's check it again.

So there.

You can see that it's already on the top, right?

But it can be a bit more, it's better if the top doesn't move.

Why do we need to harden it?

Because then, why do we need to beat it until stiff?

So that when we put the peanuts, it won't just deflate easily.

So a bit more of mix.

So there, you will see that it's not moving anymore

and when you flip this mixing bowl, there it is, right?

So of course, I wouldn't recommend that you use this method on testing

because what if it falls, then you will also be the one to flip it, right?

So just do it like this.

So there.

So when it's already stiff.

What I'm saying is that don't do it like this.

That's what my pastry teacher taught me first.

My god! I will reveal my age.

It's like 23 years ago when I first attended a...

It's not 23 years ago, it's like 21 years ago when I first attended a class.

I think I was 12.

Don't do it like that.

For the mercy of God.

My first one like this, my father gave it to me.

That was year 2004.

So I have a KitchenAid mixer that is almost 20 years already.

I will do that, it's not broken yet but that's just my luck.

What if my hands are not heavy?

So don't do it.

Everything that you see that I'm making, you may try it but...

So there.

And then put the cashew.

1 cup.

I feel like I measured more than 1 cup but it's fine already.

Cassava is delicious.

And then you just mix it like this.

Just as simple as that.

There's no right or wrong.

The direction shouldn't be like that.

You just mix it as long as you spread the cassava.

So there, when you spread the cassava already, you just get a piping bag.

Now, I use disposable, I don't use the washing one anymore.

You can just order this online.

And then you just put your wafer or merengue on the piping bag.

Oh my!

This is a tip, you need to do this immediately.

I can't wait anymore because you will see that

because the merengue, right? So it's very light.

When you mix the cassava already, our nuts are high in fat.

Your merengue will drop, it will become watery.

That's why you have to do this step right away.

You just cut it and then I will show it to you, okay?

There are two ways of doing this.

First is I have here a ring mold that is 8 inches.

I will pipe that, I will show it to you, okay?

I will just start on the middle and then I will turn it out.

I am piping it.

It's thickness is around 1 fourth of an inch.

Then you lift it.

You move to the other side.

Yes.

I don't use Sanz Rival pan anymore.

Because that day, we are using Sanz Rival pan.

Now, it's not anymore because it's cleaner to do this.

It's less to wash.

There it is, right?

Another way of doing this is to draw on the bottom of the ring.

But it's also like that, this is also what you will use for drawing.

So you direct it like that.

So after piping this, one recipe will produce you around 5 to 6 wafers.

Enough to give you one cake or one Sanz Rival ring.

You are using an 8-inch diameter because when you bake it, it will rise a bit.

And with the icing, your cake will be around 8.5 to 9-inch depending on the thickness of your icing

and the amount of peanuts that you will put.

So I will pipe all of this and I'm going to bake this in a preheated 250° F oven.

Or 275° F.

275° F is the highest.

Actually, Sanz Rival is not really a term of baking but drying.

We will let it dry inside the oven.

250° F to 275° F for around 2 hours.

It's really a bit long to wait but it's really like that

for you to get the nice crunch and kunat texture of your Sanz Rival, okay?

So I will bake it.

I will continue piping and then let's go back.

Okay, so there it is.

My gosh!

After waiting for around 2 hours.

It's already cooked, it's already dry.

The top part of it has to be dry, our wafers are already cooked or our Dakwa.

It's really fancy to hear that.

Touch it.

It has to be like the top part is already dry.

That's the indication that it's already dry inside.

So you will get that nice crunchy texture and nutty flavor of your wafers.

That's the one that gives unique experience while you eat your Sanz Rival.

So let's let it cool for a bit there and then let's start preparing our buttercream.

This buttercream is just an easy version.

This version is just easy.

So I'm sure that some of you are already familiar with this

because we already use this on our other cake recipe.

I just have here good butter.

So of course, it's very important that you use good quality butter when you're making Sanz Rival.

So there, you put it there.

I'm using salted butter by the way.

Okay, salted butter and this is powdered sugar.

And this is just cream.

All-purpose cream, heavy cream.

Any cream that you have there, that's what you use.

Heavy cream, it can also be.

So I just put it together there.

Very important, your butter has to be at room temperature.

It shouldn't be cold.

It shouldn't be that it's already melting.

So from the chiller, you put your butter outside for a bit.

For around 1 hour until it becomes spreadable consistency.

Even the cream, room temperature.

And then mix it first at low speed.

And you increase the speed.

So there, it would really be watery, it would curdle.

You will just make the mixer a bit harder.

And you will see that they will combine again.

It will be combined already and you won't just separate it easily.

There it is, right?

You really have to go through a lot to make it sturdy and stable.

So this buttercream icing, definitely this is very stable.

Even if you say that you are gonna travel to San Cerval

because from Novaliches, there is still a person ordering for me

that they are still delivering to Las Pinas.

So there it is, right?

Then you are the San Cerval Queen already.

It won't just melt easily because again, this is a stable buttercream frosting or icing.

So there, you can see that it becomes smooth already.

Okay.

It's already smooth, look.

It's delicious.

You know that it's delicious that it's just perfect.

That it's not too sweet, it's not too bitter.

At the same time, you won't get fed up.

There it is, right?

This icing.

I use different fingers, okay?

You know that, my God!

You might be watching.

Even if it's just me, there are a lot of people who will eat that.

It's just us, it's for family.

It's for sale.

Strict.

It can't be like that.

It's delicious.

So what I'm going to do next, I will layer this already.

It's still a bit sticky, I will let it cool for a bit

and I'm going to apply the icing.

Okay.

Now, let's start layering.

Let's put filling and icing already.

So normally, you don't need to finish this 6 layers.

It can be 4, 5, it depends on you.

And it also depends on the thickness of your piping.

So first, you put a paste on the bottom first.

So I have a cake board here.

You put the paste and you start putting the buttercream.

So just here, the buttercream that you will put shouldn't be too thick

because there is still the umay factor that makes the Sanz Rival umay.

So that's just right.

Not too much.

Okay.

One layer.

Second.

So you push it a bit.

So there.

This buttercream recipe, it's perfect for 4 layers.

So if you will pass 4 layers, you can always mix more buttercream.

Oh! It's broken.

Don't worry.

The icing, when you put that, your wafer will stick again.

Don't worry.

Even if you can see that it's broken, don't worry.

You are really compressing it a bit.

I think 6 layers are too high.

So I'll just make it 5 layers.

So there, I'm already on that.

I'm already okay on 5, so I'll put this aside first.

You can always freeze this and then you use it the following day.

If you have orders.

Even if it's for 1 week, as long as it's on freezer, there's no problem.

So next, let's put the sides.

I lack of icing, so I'll just make another batch

because I add another layer.

Okay now.

So there, you cover the sides already.

It's really not even but don't worry.

When we put it a cassoulet or any nuts of your choice.

It will be really fancy.

Okay.

And then the top.

Cassoulet, it's fancy.

You can make a Saint-Chrival at home, right?

You can really make it as business.

Okay, so there.

I already cover it completely.

I want my Saint-Chrival to be a bit rustic.

I don't want the icing to be perfect.

So I will just stop on that.

So that it would really be homemade.

And I'm just going to clean the sides.

This is just a clean towel.

I will just wipe the sides before I put the nuts.

And then I just have here cashew that we've toasted.

We just toast it, this is just coarsely chopped cashew.

You just toast it for around 10-15 minutes in a preheated 350° F oven.

And there, you just put it there, see.

Oh!

This is the happiest part.

When you put the nuts.

You can be very generous, you may also add it.

The one that we sell is really a lot.

And we use pistachios.

It can also be just like that.

As long as you're happy.

You can use almonds, you can use macadamia.

And then the top.

I'm not topping it with nuts because I want to appreciate also the buttercream.

But when it's for selling, I think that people really want to buy it.

So that you know, you really feel that it's worth it.

And the texture of the peanuts is really delicious.

Okay.

So there.

Check it, maybe there are areas that you didn't put nuts.

Then when you slice it on the party, that's the one that will go to you.

So that's why you should make sure that all sides are covered or studded.

That's the term.

Studded with your toasted cashew, so there.

This looks very nice.

Don't worry, our wafer also have cashew.

So the next step, I'm going to chill this.

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.

Okay, I have it on the freezer already for around 30 minutes.

And then to cut it, you just heat the knife a bit.

It's hot but the one that can't get through, it's just perfect.

And then we just slice.

Okay, look.

Perfectly cut.

And then this is, you just wipe it.

Is it still hot?

If not, then you heat it a bit more.

Because that is if you really want the slicing to be perfect.

Okay.

So look at your San Cerval.

My gosh!

Wait, I'm just flattening it.

So there, of course we're gonna have coffee.

Partner of San Cerval.

So this one, when I eat it, I want to put it down.

So let's try it.

San Cerval.

San Cerval is very nostalgic.

I remember that I'm gonna mention brands.

Although over time, I'm not gonna mention brands anymore.

Just that before, here in Binan, there are not many bake shops yet.

And my always request to my late aunt, Aunt Lud.

It's always San Cerval.

And she always buy, one of the famous bakeries before that is made by San Cerval is

Dates and Nuts in BF Homes.

I think Dates and Nuts was-

I think it's already closed, I don't know.

Was the owner, they are the first to start Conti's.

Decades ago.

And another bake shop that she always buy is the-

It's just that it's red.

Red Ribbon.

Although over time, the quality also change a bit.

So those two bake shops that are always San Cerval.

There's one more, Dulcinea.

It reminds me of my childhood.

Reminds me of the good times during birthday parties.

That San Cerval is normally for the old people.

But me, as a kid, I always eat San Cerval.

I don't really move the chocolate cakes.

It's really so good.

And I like that it's not too sweet.

There is a perfect blend and balance of the wafer and the buttercream.

It's just so good, it's perfect.

If you are thinking of what you want to sell.

You just need to invest on a good freezer, mixer.

And of course, the most expensive investment.

You need a lot of time to prepare San Cerval.

But this is a very good product to sell.

Here in our bake shop, actually this is one of the best selling cakes.

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.

So what are you waiting for?

Make yours already and I wish you all the success in whatever business that you'll start.

Or you'll continue it or you'll expand it.

I'm going to see you all soon.