Comments on: Sans Rival / Almond Torte

By: Ina

Ina — Thu, 24 Sep 2009 13:52:17 +0000

Hi all! We have been making Sans Rivals and Silvannas for a long time now, however we’ve been trying to keep it low key. It’s quite a big task to make those. Anyway, I hope you can all try our version of the Sans Rival and Silvannas. We are proud to say that we use all premium ingredients, no substitutes to maintain the taste. We will be selling our homemade creations at the Assumption Annual Bazaar on Sunday, September 27th 2009 at the Grand Ballroom of the Hotel Intercontinental in Makati. And if you can, please check out our site https://sansrivalbystar.multiply.com. Hope to see you all on Sunday!

By: joy catalan pimentel

joy catalan pimentel — Sat, 19 Sep 2009 02:38:36 +0000

Wheeeew! iv’ve got blewn away with your comments guys!!!…that was woooooh!!!…I found out the very important thing in this dessert its a sinfull one really…found out it has lots of egg yolks butter and sugar as well.On the second thought i’m kinda reluctant to bake one and tried your tips indeed…ingredients so scary!!..is there any recipe that has a lower density than those???….=)..it might end us up a diabetic…is it possible if i/we can omit the egg yolks if i/we like???=)=)=)

By: Chat

Chat — Sun, 16 Aug 2009 16:31:19 +0000

this thread is super helpful, i will be trying my hands on making sans rival this weekend. Ill post my adventure soon…:)

By: iyapot

iyapot — Fri, 14 Aug 2009 07:17:10 +0000

my officemate gave us a can of broas and meringue from the province, and we had the practice of spreading butter on broas.

it just occurred to me to mash up the broas and meringue and mix the butter and i managed to come up with a rudimentary form of sylvannas…right here in the office :P though we;re talking about sansrival they’re pretty related, right?

anyways, i’ll try this at home with nuts and all :P

By: aravis

aravis — Fri, 07 Aug 2009 10:28:12 +0000

I love sansrival and silvanas. I’ve tried Betty’s (a birthday gift) and the First Baker silvanas from Nueva Ecija. “My Little Oscar” sold at Figaro is good enough for me.

By: gingging ingaran

gingging ingaran — Wed, 29 Jul 2009 06:20:19 +0000

Hi. Lately, I ve been craving for Sansrival (the only dessert that I really crave for). I have tried about almost all bakeshops that has been posted here but no one beats IMELDA’S SANSRIVAL (the bakeshop my mom regularly goes to after hearing mass, If I rememeber it right that was infront of Sto Domingo). I totally agree with you MISS ANNIE ABAD. Your mom’s sansrival for me and my family is the BEST!!! Unfortunately, how do I get it? Are you still operating a bakeshop? and where? so I can go to you.

By: Sans Rival Craving

Sans Rival Craving — Mon, 27 Jul 2009 15:15:30 +0000

I have been craving for Sans Rival but don’t know any shop here in Melbourne that sells this. Anyone can point me to the right direction? So I have to resort to making this myself.. boy oh boy ( As I’m very famous for being a terrible cook).. This is my first attempt to make this recipe. I will keep in mind suggestions and tips when attempting to make this recipe. Jojo I will try your aunty’s recipe.. wish me luck! Thanks to all for your comments and tips!

By: Marketman

Marketman — Mon, 13 Jul 2009 00:25:55 +0000

lye, the butter has to be melted at one stage, so I don’t understand why the butter was hard? After the dessert is frozen, the buttercream should harden up again… I use any good butter from the grocery. But real butter, not margarine or other substitute… mostly for flavor.

By: lye

lye — Sun, 12 Jul 2009 15:46:51 +0000

can you please suggest what type of butter to use, because i had tried doing it yet the butter i used was to hard… awaiting for your reply.. thanx

By: Jayashkal

Jayashkal — Sat, 06 Jun 2009 10:03:49 +0000

“…French dessert, but obviously since almonds are NOT so common in the Philippines, the local adaptation is originally made of cashews…