Sansrival is a Filipino classic, a crispy meringue cake with a French buttercream layer with cashews. To reduce the amount of carbs, in the keto recipe we will use almonds instead.
As a sweetener, it is better to add allulose – the chemical composition of this sweetener is perfect for making the perfect French cream butter. However, since it’s hard to find, we changed the recipe to erythritol.
Cooking Time 30 minutes
Portion quantity 12
Ingredients
Almond flour 135g
Chopped roasted almonds 80g
Egg whites 180g
Wine stone 1 tsp.
Erythritol 200-160g
Water 60 ml
100 g egg yolks
Vanillin 1 tsp.
Melted Butter 330g
Step 1
Preheat the oven to 150°C. Cover a baking sheet with parchment paper.
Step 2
Mix the almond flour and chopped almonds in a bowl. Mix thoroughly. Set aside.
Step 3
Mix egg whites and tartar in a bowl.
Step 4
Using a mixer, whisk the whites until frothy. Increase the speed, gradually adding 200 g of erythritol.
Step 5
Carefully add the almond mixture to the meringue and mix until smooth.
Step 6
Divide the mixture into three portions and roll out the cakes.
Step 7
Bake for 30 minutes or until the crusts are golden in color. Cool and set aside. Note that this can be done ahead of time. Store by wrapping in plastic wrap in the refrigerator.
Step 8
In a heavy-bottomed saucepan, combine the water and 160 g of erythritol.
Step 9
You can use a pastry thermometer to control the temperature at 110°C, or simply simmer over low heat until the erythritol is dissolved.
Step 10
While the syrup is cooking, mix the egg yolks and vanilla in a bowl.
Step 11
Using a mixer, beat the yolks doubling in volume, for about 8 minutes.
Step 12
When the syrup is heated to 110° C, remove it from the heat. Reduce the speed of the mixer to low and slowly, in a steady stream, away from the whisk, gently pour in the syrup.
Step 13
Pour the syrup into a container and refrigerate. Note that it can be made ahead of time. Store in the refrigerator in an airtight container.
Step 14
Place the butter in a bowl. Using the spatula attachment, soften the butter. Gradually increase the speed to medium.
Step 15
Turn off the mixer. Add the syrup and, on low speed, continue to mix until the butter is light and smooth.
Step 16
Layer the meringue and cream of butter alternately.
Step 17
Decorate the cake with the butter and crushed almonds.
Bon appetit!
Energy Value per Serving
Calories from fat 302
Calories: 348
Fats: 33.6g
Carbohydrates: 7.0 g
Fiber: 1.9 g
Digestible carbohydrates: 5.1 g
Protein: 7.0 g
