sans rival cake

Layered with buttercream, this meringue-based Cake Sans Rival finished off with roasted chopped cashews is pure dessert decadence. Follow the ultimate indulgent recipe to make this Filipino cake. It is gone from a table once it is served! No crumbs left!

Layer Cashew Cake Sans Rival

(95 g) ground cashews

(70 g) chopped cashews

(30 g) all-purpose flour

cream of tartar

(225 g) granulated sugar

(170 g) granulated sugar

(55 ml) water

vanilla extract

(235 g) unsalted butter (cubed and softened)

(105 g) roasted chopped cashews

Preheat oven to 300 F/150 C. Butter and flour four 8-inch/20 cm cake ring /s. Place prepared rings on a baking sheet layered with parchment paper.

To make the meringue, mix ground and chopped cashews and all-purpose flour in a bowl and set aside. Beat egg whites with cream of tartar at medium speed for 1 minute using an electric mixer, gradually adding the sugar. Then switch the mixer to the high speed and beat egg whites for about 4 to 5 minutes until medium peaks form. Add flour/nuts mixture to the beaten egg whites and mix with a rubber spatula until well combined.

Equally, distribute the preparation into the prepared cake rings and spread evenly, using a small spatula, or just pipe from a pastry bag. Bake the meringue for 50 to 55 minutes or until dry. Once the meringue disks are baked, immediately flip each of them onto another parchment paper sheet. Peel off parchment from the bottom and allow it to cool.

To make Sansrival icing, beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed, using an electric mixer. Bring water and sugar in a heavy bottom saucepan over low heat and cook sugar syrup up to 240 F/115 C. Reset the mixer to low speed and gently pour sugar syrup over the beaten egg yolks and beat. Transfer the ready egg yolks/sugar mixture to another bowl, cover with plastic film and let it cool. In a separate bowl, beat the softened butter at low speed until smooth. Switch the mixer to medium speed and continue to beat until volume increases. Reset the mixer to low speed again and add the cooled egg yolks/sugar mixture. Whisk until the Sansrival icing is smooth.

To assemble the cake, place the first meringue disk on a serving board. Spread the Sansrival icing on top of the disk. Sprinkle with roasted chopped cashews. Repeat this operation with the remaining three meringue disks and Sansrival icing. Cover the top of the cake and its edges with icing. Sprinkle with roasted chopped cashews.

Hi. I am a bit confused with your butter measurement. It says 1 1/2 cup butter (235 g). I weighed the 1 cup of butter, and it's 227 g. If it's 1 1/2 cup, should it be 340 g?

Our new family favorite! Thanks so much for the great recipe 💖

https://mediavine-res.cloudinary.com/video/upload/t_original/v1623613606/to1bruq2neob2n7iggid.mp4

Don't you have a pastry ring on your hands to bake a cake? No problem, DIY your own one! It is easy and so much fun to make pastry rings at home. So, before you start baking, move on to the DIY workshop!

How To Make Pastry Rings Yourself

A Filipino Sans Rival Cake has an unbeatable texture of chewy cashew meringue layers filled with French buttercream.

Sans Rival Cake

(500 grams) cashews (divided)

(300 grams) granulated sugar

tsp cream of tartar

salt

(250 grams) granulated sugar

(60 milliliters) water

(340 grams) unsalted butter (softened)

vanilla bean paste (or extract)

Preheat the oven to 300°F. Place cashews on a rimmed baking sheet and toast until golden, about 10 minutes, stirring occasionally. You will know when they are done when they smell nutty and roasted. Remove from the oven.

In the meantime, make a template for the meringue disks. Make five, 8-inch round circles by tracing an 8-inch cake pan on a piece of parchment paper. Flip the parchment so that the ink/pencil is on the bottom and line 3 baking sheets. You should be able to fit two 8-inch rounds on one half sheet. Set aside.

Divide the nuts in half, placing 250g in a food processor. Pulse to grind. The ground nuts should be smaller than gravel but larger than almond meal or nut flour. It’s okay if there are some larger pieces, like a pea, and some sandy bits. Set aside to cool completely.

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on low speed until small bubbles form and the mix turns opaque. Over the next minute or two, slowly add in the sugar and cream of tartar while gradually increasing the speed to medium-high. 

Continue to whip on medium-high speed until the meringue holds stiff, glossy peaks. 

Remove the bowl from the mixer. Add about a third of the ground cashews along with a pinch of salt. Use a large rubber spatula to fold the nuts into the meringue. Add another third and keep folding, taking care not to deflate the meringue. Add the last third, and fold until combined.

Grab a large piping bag with a large-ish opening (½ to 1-inch) and fill with the cashew meringue. Starting in the center, pipe the meringue in large spirals to fill the traced circles on the parchment paper. It’s okay if they aren’t perfect at first and better to err on the smaller/thinner side, as to not run out by the time you get to the 5th circle.

After the meringue is mostly piped out, go back and evenly spread the meringue circles with an offset spatula, evenly distributing any of the remaining meringue. 

Bake the meringue disks for 40 to 50 minutes, quickly rotating halfway through. When done, the meringues will be slightly browned and dry to the touch.

Remove the baking sheets from the oven and allow to cool for about 15 minutes, or until cool enough to handle. Gently flip the meringues over and peel the parchment paper off their backs. Set aside until ready to assemble.

Make the Cashew Meringues

Place the sugar and water in a medium saucepan. Swirl to combine. Bring the mixture to a boil over medium-high heat and cook until it reaches 238°F on a candy thermometer.

Meanwhile, place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip the egg yolks on high until pale in color and doubled in volume, 2 to 3 minutes. 

When the sugar mixture is ready, turn the mixer to low speed and carefully stream in the boiling sugar into the mixing egg yolks. Once added, turn the mixer back up to high speed. Continue mixing the egg mixture until the outside of the bowl cools to room temperature and no heat is escaping out of the top of the bowl. The mixture will not hold stiff peaks like a meringue made with egg whites.

With the mixer running on medium-low speed, begin adding in the butter, a couple tablespoons at a time. When done, stop the mixer and swap out the whisk for the paddle attachment. 

Add the vanilla and salt. Mix the buttercream on medium-high speed until smooth and creamy. 

To Make the French Buttercream

Chop the remaining toasted cashews and set aside.

Stack the cooled meringue disks and gently trim the edges with a serrated knife so that they are all relatively round and the same size/shape.

Dab a bit of buttercream on a cake board or serving dish. Place one meringue disk on top and gently press down to secure. Dollop ½ cup buttercream on top and spread to the edges with an offset spatula. It will be a rather thin layer of buttercream.

Top with the next meringue disk and repeat. Add the last meringue disk on top, flipped upside down so that the flat bottom is the very top of the cake. Frost the cake with the remaining buttercream, giving the top a swirl, if desired.

It is okay if there is not enough buttercream to completely cover the sides of the cake. Press the chopped cashews all around the sides of the cake.

Chill in the refrigerator until ready to serve, preferably a couple hours later or the next day.

To Assemble

Really love this recipe, a note that for making the French buttercream you have one step listed twice. My guess was the first step was supposed to be whipping up the egg yolks first, but only because I have done French buttercream before.

Was so excited to try this recipe. We used to get these for family birthdays. So good! I was nervous about the meringue but it really worked!

really easy and really tasty.
Can I add banana on it?

I love Sans Rival cake. I was very excited to try this recipe and it was so good! A bit fussy for really only two ingredients. But will make again for special occasions.

Incredibly tasty. The texture is divine. I ate far too much by myself lol

i loved this recipe so much I love a good sans rival

I'd never had a Sans Rival cake before and this cake blew my mind. It was so tasty and unlike any cake I've ever eaten. SO GOOD

So delicious. Sans rival is such a unique cake and I intend to make this over and over again.

Best sans rival cake recipe I’ve found on the internet. So delicious and easy to make. I’ll be baking this again for my Filipino relatives again next week!

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Top 2 sans rival cake recipes from across the web

The most viewed sans rival cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Layer Cashew Cake Sans Rival

Sans Rival Cake

The most viewed sans rival cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine