Sans Rival Cake, the Queen of Philippine Cakes

Sans Rival isn’t just a cake—it’s an experience. This iconic Filipino dessert, whose name translates to "without equal," is a testament to the art of baking. Layer after layer, it delivers a symphony of textures and flavors that truly set it apart.  

- **Nutty Meringue Magic**: Toasty cashew-studded meringue layers offer a delightful chew with a subtle crunch.  

- **Luscious French Buttercream**: Smooth, custardy, and oh-so-decadent, this creamy filling ties everything together.  

- **Textural Bliss**: The perfect balance of crunch, chew, and creaminess makes each bite unforgettable.  

One taste, and you’ll understand why Sans Rival is often referred to as the ambrosia of cake mythology. Its unique combination of flavors and textures creates a dessert that is truly without equal.  

So whether you’re preparing a show-stopping centerpiece for a special occasion or simply treating yourself to something extraordinary, Sans Rival promises to deliver a dessert experience like no other. Let’s get baking and bring this masterpiece to life!  

Ingredients

Cashew Meringue

• 1 cup roasted unsalted cashew nuts
• 8 egg whites
• 1 cup caster sugar

French Buttercream

• 400g butter, cold diced
• 1 cup caster sugar
• 6 egg yolks plus 2 whole eggs
• 2 teaspoon of vanilla paste or essence , 1 teaspoon of salt

Assembly

• 1 cup roasted unsalted cashew nuts, crushed coarsely
• Slivers of pistachios for garnish,optional

Directions

1. With 2 teaspoons of caster sugar, in a food processor pulse 1 cup of the roasted cashews or whatever nuts you’re using, until fine, the texture of almond meal. Set Side. Preheat oven to 200°C.
2. Carefully separate egg whites from the yolks. Reserve 6 yolks for the buttercream. Place egg whites in mixing bowl fitted with whisk attachment. Whisk egg whites until foamy. Add caster sugar a tablespoon at a time while continually whisking until stiff peak forms and look shiny.

Fold the ground cashews from step 1 into the egg whites.

1. Use the bottom of a 9 inch diameter baking pan to trace circle unto baking paper. You need 5 to form the 4 layers. Place baking paper on baking trays. You might be able to fit 2 discs per baking tray depending on the size of your oven. Spray baking paper with oil. Divide the egg white mixture into the five circles in the prepared baking paper. Spread meringue up to the edges of the circle. Repeat for the other 4 discs. You should now have 5 meringue discs ready for baking. If you prefer, you can use a piping bag fitted with a plain nozzle to pipe the meringue discs into the baking paper.
2. Reduce oven temp to 100°C. Bake the meringue discs for 30 to 45 minutes or until golden brown. Use a spatula to loosen the meringue disc from the baking paper straight away. Cool meringue on wire racks. If your oven does not fit the five meringue, you can bake them in batches.

French Buttercream

1. Beat reserved 6 egg yolks and 2 eggs until pale and fluffy.
2. Meanwhile, dissolve 1 cup of caster sugar in 1/2 cup of water in a small saucepan . Cook on medium high until it reaches soft ball stage at 116 to 120°C. Remove from heat.
3. While eggs are beating, drizzle the sugar syrup (from step 2) into the beaten egg yolks little by little until you’ve used up all the sugar syrup. Continue beating until it reaches room temperature. The bowl of the mixer should now be cool to touch. Add vanilla essence and salt.
4. Drop the cubes of butter one by one, beating well after each addition until all the butter is incorporated into the egg mixture. Make sure the egg yolk sugar mixture is cool when you do this step or you’ll end up with melted butter. The finished buttercream should be creamy and silky and of spreadable consistency.

Sans Rival Assembly:

1. Place one meringue disc in the serving plate. Spread a thin layer of buttercream up to the edges of the meringue. Sprinkle a fifth of the crushed cashews on top of the buttercream evenly. Repeat for all four layers to make a stack – meringue,buttercream,crushed cashews then the final meringue disc layer.
2. Use the remaining buttercream to ice sides and top of the meringue. Place more crushed cashews on the sides and sprinkle some on the top. For this cake, I used slivers of pistachios for a pop of colour.
3. Cover with a plastic wrap and chill in the fridge for at least an hour, to firm up. The cake slices better when cold but should be eaten at room temperature. Maybe stored in the freezer and then brought to room temperature when ready to serve.

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