Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 6 egg whites
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup chopped cashews
- 1/2 cup chopped almonds
- 1/2 cup chopped pistachios
- 1.5 quarts vanilla ice cream, softened
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Rubber spatula
- Offset spatula
- Plastic wrap
Step-by-step instructions:
a. Preheat the oven to 350°F. Line the bottom of the springform pan with parchment paper.
b. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the egg whites and mix until well combined.
c. In a separate bowl, sift together the flour and baking powder. Gradually add to the butter mixture, mixing until just combined.
d. Stir in the vanilla extract and chopped nuts.
e. Spread the batter evenly into the prepared pan. Bake for 20-25 minutes or until golden brown. Let cool completely.
f. Once the cake has cooled, remove it from the pan and place it on a flat surface. Using a serrated knife, slice the cake horizontally into three equal layers.
g. Place one layer back into the springform pan. Spread half of the softened vanilla ice cream over the cake layer. Repeat with the second layer of cake and remaining ice cream.
h. Top with the final layer of cake and cover with plastic wrap. Freeze for at least 4 hours or until firm.
i. Once the cake is frozen, remove it from the pan and use an offset spatula to smooth the edges and top.
j. Garnish with additional chopped nuts and serve.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Freezing time: 4 hours
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 540
Fat: 32g
Saturated Fat: 17g
Cholesterol: 85mg
Sodium: 125mg
Carbohydrates: 57g
Fiber: 2g
Sugar: 41g
Protein: 7g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe.
- Other types of nuts can be used in place of cashews, almonds, and pistachios.
Variations:
- Use chocolate or strawberry ice cream instead of vanilla.
- Add a layer of caramel or chocolate sauce between the cake layers and ice cream.
- Use a different type of cake, such as chocolate or angel food cake.
Tips and tricks:
- Make sure the cake is completely cooled before slicing it into layers.
- Soften the ice cream by leaving it out at room temperature for 10-15 minutes before using.
- Use an offset spatula to spread the ice cream evenly over the cake layers.
Storage instructions:
Store the cake in the freezer, covered with plastic wrap, for up to 1 week.
Reheating instructions:
Let the cake sit at room temperature for 5-10 minutes before slicing and serving.
Presentation ideas:
Serve the cake on a platter or cake stand and garnish with additional chopped nuts and fresh berries.
Garnishes:
Chopped nuts, fresh berries, whipped cream, chocolate shavings.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, green salad, or roasted vegetables.
Troubleshooting advice:
- If the cake layers are uneven, use a serrated knife to trim them before assembling the cake.
- If the ice cream is too soft and starts to melt, place the cake back in the freezer for 10-15 minutes before continuing.
Food safety advice:
Make sure to use pasteurized egg whites to avoid the risk of salmonella.
Food history:
Sans Rival is a Filipino dessert made with layers of buttercream and meringue, typically flavored with cashews. This ice cream cake version is a modern twist on the classic dessert.
Flavor profiles:
Sweet, nutty, creamy.
Serving suggestions:
Serve the cake sliced into wedges and topped with whipped cream and additional chopped nuts.
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Region: Philippine