You're probably getting tired of me telling you that every thing I make with the daring bakers was better than the last thing. But, I'm sorry, it's just true.
Blog-checking lines: 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 almond dacquoise all ready to go|
Also, I should note that this dessert is traditionally made (by Filipinos) with cashews, but I don't love a cashew, so I used almonds and flavored my buttercream with almond extract too. (You can never have too much almond.) (Turns out, many people make this dessert with almonds. So I was right on.)
|the first layer of dacquoise all baked and ready to be enrobed in butter. cream.|
For the first time, I got to make dacquoise and the most ridiculous buttercream frosting ever. Dacquoise is whipped egg whites with nuts, which you bake into four crunchy layers, and the butter cream is...well...butter that is creamed with egg yolks and hot melted sugar. Fair enough?
The best part? (Well, besides the butter cream and the almond dacquoise, of course.)
The whole thing is gluten free! And not just the "let's use a medley of weird flours instead of wheat flour to make a cake that our gluten-free friends can eat" but just naturally gluten-free!
This turned out to be the best challenge of all for Thanksgiving week, since my Thanksgiving family is gluten-free. (But, thankfully, not butter-free.) This meant I got to bring dessert, which I usually leave to my more-experienced gluten-free bakers in the group. And bringing dessert is what this girl is all about.
|frosted and stacked. not that pretty yet.|
When I went to pour my batter into the second round of cake pans, my stiffed-peaked whipped goodness was a soggy mess.
Stupidly (I soon learned), I put the mixer back to work on it to fluff it up some more. (This sort of works with whipped cream, but apparently NOT with dacquoise. The more I mixed, the soupier it got. Soon, I had a watery, almond-y, mess.)
Long story short: I had to send Joe out for more eggs and more almonds (On Thanksgiving morning, no less). And I had to make a half recipe of the cake to get two more layers.
|an inside look at the layers|
Lastly, after you assemble this puppy, put her in the refrigerator. She'll cut a lot easier when she's cold.
All this to say: oh my. This is an amazing cake. The dacquoise has a bit of crunch but, after sitting in the frosting for some time, it ends up a bit noughat-y. And soft and wonderful. But mostly you're so busy enjoying the butter cream that you don't even care what it's wrapped around.
The cake making might be a bit finicky, and it uses 10 eggs (15 if you screw it up like I did) but SO SO SO good. It's worth it.