Sans Rival Cake (Filipino Cashew Cake)

Step into the world of Filipino desserts with Sans Rival, a cake that truly lives up to its name—"without rival." This delectable treat combines layers of crunchy cashew meringue, silky French buttercream, and a generous sprinkle of roasted cashews, creating a masterpiece perfect for life’s most cherished celebrations. Whether it’s a birthday, an anniversary, or simply a moment worth savoring, Sans Rival is a showstopper on any dessert table.  

First introduced on the blog in 2018, this Sans Rival recipe quickly became a standout favorite among readers. With thousands of bakers singing its praises and countless five-star reviews, it has earned its place as a go-to dessert for both novice and experienced bakers alike.  

It’s not just a cake—it’s an experience. Each bite offers a symphony of textures and flavors: the light crunch of toasted cashew meringue, the creamy indulgence of buttery frosting, and the nutty aroma of roasted cashews. This harmonious blend of ingredients makes Sans Rival an unforgettable treat that leaves everyone reaching for seconds.  

Ready to create your own Sans Rival masterpiece? Let’s get baking!

Ingredients

For the meringue:

• ¾ cup (95 g) ground cashews (or cashew flour)
• ½ cup (70 g) chopped cashews
• ¼ cup (30 g) all-purpose flour
• 6 large egg whites, room temperature
• 1 teaspoon cream of tartar (or 2 teaspoons lemon juice) 
• 1 cup + 2 tablespoons (225 g) granulated sugar

For French buttercream:

• ¾ cup + 1 ½ tablespoons (170 g) granulated sugar
• ¼ cup (55 ml) water
• 6 egg yolks, room temperature
• ⅛ teaspoon vanilla extract
• 1 cup (235 g) softened unsalted butter, 82%fat content

For the decoration:

• 1 ½ cups (105 g) roasted chopped cashews

Instructions

1. Preheat oven to 300°F (150°C). Butter and flour four 8-inch (20 cm) cake rings. Place prepared rings on a baking sheet layered with parchment paper.
2. To make the cashew meringue, mix ground and chopped cashews and all-purpose flour in a bowl and set aside.
3. Beat egg whites with cream of tartar at medium speed for 1 minute using an electric mixer, gradually adding the sugar.
4. Then switch the mixer to high speed and beat egg whites for about 4 to 5 minutes until medium peaks form. Add flour and nut mixture to the beaten egg whites and mix with a rubber spatula until well combined.
5. Equally, distribute the preparation into the prepared cake rings and spread evenly, using a small spatula or just pipe from a pastry bag.
6. Bake the meringue until light brown and dry for 50 to 55 minutes.
7. Once the meringue disks are baked, immediately flip each of them onto another parchment paper sheet. Peel off the parchment from the bottom and allow it to cool.
8. To make French buttercream, beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed using an electric mixer.
9. Bring water and sugar in a heavy bottom saucepan over low heat and cook sugar syrup up to 240°F (115°C).
10. 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.
11. Beat the softened butter at low speed until smooth in a separate bowl. Switch the mixer to medium speed and continue to beat until the volume increases. Reset the mixer to low speed again and add the cooled egg yolk and sugar mixture. Whisk until the buttercream is smooth.
12. To assemble the cake, place the first meringue disk on a serving board. Spread the buttercream on top of the disk. Sprinkle with roasted chopped cashews.
13. Repeat this operation with the remaining three meringue disks and French buttercream. Cover the top of the cake and its edges with buttercream. Sprinkle with roasted chopped cashews. Refrigerate for at least 2 hours.
14. To serve, slice the cake with a sharp knife and let the slices come to room temperature to soften the buttercream.

Share this post