Sans Rival is a Filipino dessert cake made of cashew meringue layers and French buttercream. It’s chewy, crunchy, sweet and salty all in one marvelous bite.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Servings: 12 Servings
For meringue wafer
- 8 large egg whites keep in room temperature
- 1 cup cashew nuts crushed finely
- ½ tsp cream of tartar
- 1 cup granulated sugar
- 1 tbsp cornstarch
- 1 cup cashew nuts roughly crushed for garnish
For French buttercream
- 8 large egg yolks
- ¾ cup water
- 1 ¼ cup granulated sugar
- 1 ½ cups unsalted butter
Making the meringue wafer
Using a stand mixer fitted with the whisk attachment (or a handheld electric mixer), whisk 8 egg whites on medium-high speed until foamy.
Add the cream of tartar and continue whisking until soft peak.
Add the 1 cup sugar gradually while whisking until stiff peak and glossy. Remove bowl from the mixer.
Fold in the finely crushed cashew nuts in the meringue in three batches being careful not to deflate the meringue.
Add cornstarch and gently fold again in the meringue.
Transfer your meringue to a piping bag and pipe onto the prepared 5 circular parchment papers. Evenly distribute the meringue to the 5 parchment papers.
Place the meringue on baking sheets (use two if needed). Bake each meringue for 40 minutes or until the top turns a light golden brown. Baking time may differ depending on how many can fit in your oven.
Remove the meringue out of the oven and leave on the baking sheet until it's cool enough to handle. As soon as it's cool enough to touch, carefully peel off the parchment and trim the sides so they're even. Cool completely and cover with a clean kitchen towel before assembly.
Making French buttercream
You can do this while waiting for the meringue to bake. In a medium saucepan, combine the sugar and water. Do not stir! Let the mixture boil over medium heat and until the sugar melts and dissolve from the heat.
In a separate bowl. beat the egg yolks in a stand mixer on high speed until the mixture starts to thicken and become pale in color. Continue to beat while the sugar/ water mixture cooks in the pan.
Check the boiling water with sugar if the mixture is thick and syrup-like. Turn off heat and slowly pour the sugar syrup in a thin, continuous stream into the yolks with the mixer still running. Do this really carefully as to not overcook the egg yolks.
Continue beating the yolks until the mixing bowl is cool to the touch. Add the soften butter gradually while the mixer is still running and beat until a fluffy buttercream forms.
Sans Rival assembly
On a cake board or cake stand. Place one of the meringue layer (smooth side down) and evenly spread buttercream.
Sprinkle with roughly crushed cashews (you should have enough cashews for all the layers plus the sides of your cake). Repeat the process for the rest of your layers. Make sure to put the smooth side up on the last layer so your cake looks nice and even on top.
Cover the top and sides of the cake with the remaining buttercream. Garnish the top and sides of the cake with the remaining crushed cashews.
Chill for at least 1 ½ hours to 2 hours in the refrigerator. Serve and enjoy. Bon Appetit!
Meringue: When peeling off the parchment paper from the meringue and it still sticks. Place again in the oven and bake for 10 minutes.
French Buttercream: When adding the butter to the egg yolks. Make sure that it's totally cooled down or else the buttercream will be runny. If this happens, chill in the fridge for a few minutes and beat again to make it fluffy.