WOWBatangas.com Your Source of Great News and Stories from the Province of Batangas, Philippines
Related Articles
Nothing else could be much sweeter than having someone in the family who can bake and make the yummiest desserts!
I tag Monday nights at home as “rapsa night” (rapsa = sarap) because it’s the only day in the week that my brother Drix is off from work and usually, with my dad, they prepare panalong dinner. But today, on a Sunday, he decided to file a vacation leave to bake and bake all day. Goodness!
He’s got a lot of food magazines at home, one of which is where the recipe of this featured dessert came from. This is, I supposed, an original recipe of one of the well-known pastry chefs in the country, Aileen Anastacio.
Sans rival with a Batangueño twist! Yes, it has kapeng barako in it.
So I asked my brother to try to make this Kapeng Barako Sans Rival which you could also try at home. Enjoy!
*Makes one 9-inch cake | Preparation time: 20 mins | Baking time: 1 1/2 hours
For the meringue:
4 egg whites
2/3 cup sugar
2 tablespoons all-purpose flour
1 tablespoon ground barako coffee, (you’ll need more for dusting)
1/2 cups cashew nuts, chopped (Drix ran out of cashew so he used almond flakes as alternative)
For the coffee buttercream icing:
1 cup sugar
1/2 cup egg whites
2 tablespoons brewed kapeng barako (Chef Aileen used diluted instant espresso powder in her recipe)
2 cups butter
1 cup cashew nuts, toasted and chopped (Drix omitted this)
Procedure:
1. Preheat oven to 250° F.
2. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until foamy. Gradually add sugar a tablespoon at a time. whip to stiff peaks.
3. Reduce speed to low. Gradually add flour, ground coffee and cashews (almonds as Drix’s alternative). You can also use a spatula to gently fold in the dry ingredients just until combined.
4. Divide mixture into three equal parts. Using a offset spatula, spread evenly into three (3) 9-inch rings set on a lined baking sheet.
5. Bake in the preheated oven for 1 hour. Allow to cool completely in the oven overnight, leaving the door slightly ajar. (NOTE: In this case, Drix just let the rings cooled for quite some time kasi kelangan ko na for posting, haha).
6. Make the coffee buttercream icing: Place sugar and egg whites in the bowl of an electric mixer, then place the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 140°F on an instant-read thermometer.
7. Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.
8. Reduce speed to medium-low. Add butter a tablespoon at a time, beating well after each addition. Beat in coffee mixture. Whip until smooth.
9. Assemble the cake: Place one meringue disc on a cake board. Spread about a cup of icing on top. Sprinkle cashew nuts over the icing. Top with another meringue disc; spread icing on top and sprinkle with nuts. Top with another meringue layer and repeat procedure.
10. Cover the entire cake with buttercream icing, spreading it evenly on top and on the sides. Sprinkle cashew nuts on the sides of the cake and dust the top with ground coffee. Refrigerate or freeze for about two (2) hours before slicing.
*This recipe was first published on Yummy magazine, September 2012 issue as written by Chef Aileen Anastacio. Indicated notes were based on Drix Hernandez’s recipe modifications.
