I did not post this recipe for the Filipino Sans Rival- Meringue Torte with Cashews and Butter Cream Frosting on Valentine’s Day because I feel that love should be celebrated every day. Don’t get me wrong. I love hearts. I love heart-shapes of anything. My favorite jewelry pieces are heart-shaped. But I don’t just wear them on Valentine’s. One of my favorite pendants is a silver heart with the word “Mom” inscribed on it. You’ve seen this pendant and necklace on me. It’s on my profile photo in all my social media platforms. I’m wearing it on my photo in the author’s bio here on the blog.
This silver pendant and necklace came from my boys as a gift. And it means the world to me. I wear it all the time. And that is what love is. You feel it in your heart every single day.
Valentine’s is only once a year and it glorifies the retail industry. I love roses and chocolates like everyone else, but I tell my husband to get them from the local supermarket. The local markets sell the roses cheaper than the florist’s stores and even last longer. There is no need for brand name boxes for a gift that comes from the heart.
Love is not just chocolates and roses. Love is the rough days, too – when you drive each other insane over an inane argument, so trivial that you can’t even remember what started it.
Love is about disappointments, the sadness, the rejections, the day to day irritants.
Love is about being ill, whether it’s a head cold or something tragically terminal.
Love is about watching your grown children go through adult problems and there’s nothing you can do about it but trust you raised them strong enough to do deal with the pain.
Above all, love is about overcoming all these and hanging on to one another – spouses, siblings, children, best friends, neighbors and everyone in your life who matters.
Love is about the good and the bad, 365 days a year, 52 weeks, 24/7 non-stop. It has no expiry date.
And that is the best recipe for true love.
Filipino Sans Rival - Meringue Torte with Cashews and Buttercream Frosting
- Round cake pans: 9-inches diameter
- Electric mixer
- 8 egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 cup chopped cashew nuts divided, use 1/3 cup for topping cashew nuts (unsalted)
- 1/2 cup all purpose flour
- 1 cup softened unsalted butter
- 3/4 cup whole milk
- 1/2 cup granulated sugar
- How to prepare the meringue tortes : Grease two 9-inch cake pans (I used a heart-shaped pan for this recipe). Line with parchment circles, then grease and flour.
- Place the cashew nuts in a food processor and process until the nuts are finely chopped. Keep 1/3 cup of crumbled cashews aside for decorating the top of Sans Rival later.
- Beat the egg whites with the cream of tartar on the highest speed in a clean bowl of an electric mixer fitted with the whisk attachment. Beat the whites until frothy and no bubbles show. This takes about 3 to 5 minutes. Continue beating, slowly adding the 3/4 cup sugar, till the whites are stiff but not dry.
- Preheat the oven at 350 F.To the beaten whites gently fold by hand the cashew nuts and flour, in 2 additions. Divide the meringue in half for 2 cake pans. Place the meringue over the bottoms of the two prepared pans. Spread evenly Transfer to the oven and bake both cake pans at 350 F degrees for 20 to 23 minutes. Meringue edges will turn light brown. When pierced with a tiny sharp knife, the center of the meringue is dry and crisp. When done, cool for 10 minutes. Gently remove the circles of meringue and completely cool on wire racks.
- How to make the butter cream :Beat the softened butter in the bowl of an electric mixer fitted with a whisk attachment until light fluffy.
- Mix the milk and sugar in a small bowl. When blended, slowly pour the milk-sugar mixture into the butter, beating well after pouring each time. Continue beating in the mixer for 3 to 5 minutes more till frosting is fluffy and stands on its own. Refrigerate for 1 hour or up to two hours so butter cream firms up.
- To frost the Sans Rival: Once the meringue tortes have cooled,place one of the meringues on a cake plate. Spread with less than half of the plain butter cream and top with a second layer of meringue Spread with the remaining plain butter cream. Sprinkle the remaining crushed cashews on top. Decorate as desired. Keep in refrigerator or freezer at all times till ready to serve.
- Cook's Comments: Like other recipes that use butter, I always recommend the use of premium butter when making Sans Rival. I used Kerrygold USA Butter for this recipe. It is Irish butter made from milk of grass-fed cows. A premium butter results in a creamy, rich flavor. Use an equivalent type of quality butter if this brand is not available.
- *Disclosure: I was not paid to mention this brand of butter. But if you can find it, it is a brand that works well for making the butter cream frosting of Sans Rival meringue tortes.
- Copyright Notice:Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website without my permission. If you want to republish this recipe or content on another website or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]