Sans Rival is also known as Butter Cashew Layered Meringue Cake. It’s a popular dessert in the Philippines. It’s a Filipino dessert made of sandwiched French Buttercream in multiple layers of meringue infused with chopped cashews. It has a flaky, nutty and buttery goodness and enriched with vanilla extract. A creamy and crunchy mouth-watering goodness in every bite.
you might be wondering why it has a French name? (Sans rival) or without rival in English has its French roots, it was brought over by Filipinos who studied in France during the 1920’s to 1930’s. During those times these Filipinos learned many French cooking techniques which they brought home.
This is my version of Sans Rival Cake Recipe, Enjoy!!!
For the Meringue Wafer:
10 pcs. egg whites
1 c. sugar
1½ cups cashew nuts, finely chopped
1 tsp. cream of tartar
1 tsp. vanilla
For the Butter Cream Filling:
6 pcs. eggs yolks
½ cup cashew nuts, roughly chopped for toppings
1½ tsp. vanilla
1 cup butter
1/4 cup water
1 cup sugar
Place parchment paper, grease and flour heavily 3 or 5 (8×1 inches) round pans depends on how many layers you want to make then set aside.
Beat egg whites until soft peaks formed.
Add cream of tartar and beat, gradually add the sugar, beating well after each addition.
Continue beating until egg whites are very stiff.
Fold in vanilla extract and cashew nuts.
Divide in 3 or 5 portions and spread in prepared pans.
Bake at 300F for 30 minutes or until golden brown.
Remove from the oven and let it cool just enough to handle.
Immediately loosen the parchment paper while it’s warm in a flat surface because they are hard to loosen as they are crisp when cool.
For the Fillings:
In a bowl beat egg yolks until thick.
In another bowl cream the butter and add the vanilla, then set aside.
Boil sugar and water until it spins a thread.
Place the bowl of an egg mixture over a bowl of cold water.
Pour hot syrup into the egg yolks in thin streams while beating, this method will prevent the egg yolk from curdling.
Whisk vigorously to incorporate and to cool down the egg mixture.
Blend egg mixture into the butter and whisk well.
Add and sieve only fine cashew nuts and reserve the remaining.
Place meringue on cake board and spread a cashew butter cream on top, sprinkle with reserved nuts and follow the same procedure on the 2nd and last meringue.
Use the remaining cashew butter cream to frost all over the meringue, sprinkle remaining nuts on top and coat all sides evenly.
Refrigerate overnight before serving, to have a firm layered cake and not a crumbled one.
Share and Enjoy!!!