Sansrival Cake is a Filipino dessert that originated from San Fernando, Pampanga,so as my friend informed me. This sweet cake takes on a layered presentation of cream filling, nuts and bread or biscuits. I have loved this cake since I was a child so I wanted to try to bake it.
For Butter Cream Filling:
- ½ Cup Butter, softened
- ½ Cup Margarine
- 1 ¼ Cups Powdered or Confectionary Sugar
- 1 ¼ teaspoons Vanilla extract
For Base and Nuts:
- 9 Pcs Graham Crackers
- ¼ Cup Cashew Nuts, chopped
- Filling – Whip butter and margarine until smooth. Add in powdered sugar and vanilla extract. Beat until creamy and well-blended. Stir in cashew nuts.
- Assemble – Lay a piece of plastic wrap (about 12×11 inches) on working area. Spread about ¼ cup chopped cashew nuts evenly on top of plastic wraps*. Spread thick layer of butter cream facing down, side by side over the nuts. Repeat 2 times to make 3 layers.
- Cover the top and sides with a thick layer of butter cream. Leave about 1/3 cup of buter cream for decoration. Cover with plastic wrap to hold.
- Chill for 30 minutes. Turn loaf over and unwrap. Serve.
*Use the graham as measurement guide. Chopped nuts should cover length of 3 whole grahams side by side. Use a piping bag to decorate edges of Sansrival with remaining butter cream , you may add about ¼ cup of finely chopped cashew nuts on the side.