Sans Rival Cashew Cake-Phillippines #147

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 Sans Rival Cashew Cake -Philippines #147

Sans Rival is a Filipino dessert cake made of layers of buttercream, meringue, and chopped cashews. It’s name means “cake without rival” in French. It’s a very rich cake loaded with cashews. 

Meringue:

  • 3/4 c. Ground cashews
  • 1/2 c. Chopped cashews
  • 1/4 c. All-purpose flour
  • 6 egg whites, separated
  • 1 tsp. Cream of tartar
  • 1 c. Sugar
Icing:
  • 3/4 c. Sugar
  • 1/4 c. Water
  • 6 egg yolks
  • 1/8 tsp. Vanilla extract

  • 1-1/2 c. Unsalted butter
Decoration:
  • 1-1/2 c. Roasted chopped cashews
  1. Meringue: Preheat oven 300F. Butter and flour four 8” cake pans/rings. Place prepared rings on a baking sheet layered with parchment paper.
  2. Mix ground and chopped cashews and flour in a bowl and set aside.
  3. Beat egg whites with cream tartar at medium speed for 1 minute using an electric mixer, gradually add sugar.
  4. Switch the mixer to high speed and beat egg whites for 4-5 minutes until medium peaks form.
  5. Add flour/nuts mixture to the beaten egg whites and mix with a rubber spatula until well combined.
  6. Equally distribute the preparation into the prepared cake rings and spread evenly, using a small spatula or just pipe from a pastry bag.
  7. Bake the meringue for 50-55 minutes or until dry.
  8. 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.
  9. Icing:  Beat egg yolks and vanilla extract for about 8-10 minutes at high speed, using an electric mixer.
  10. Bring water and sugar in a heavy bottom saucepan over low heat and cook sugar syrup up to 240F.
  11. Reset the mixer to low speed and gently pour sugar syrup over the beaten egg yolks and beat.
  12. Transfer the ready egg yolks/sugar mixture to another bowl, over with plastic film and let it cool.
  13. In a separate bowl, beat the softened butter at low speed until smooth.
  14. Switch the mixer to medium speed and continue to beat until volume increases.
  15. Reset the mixer to low speed again and add the cooled egg yolks/sugar mixture.
  16. Whisk until the Sans rival icing is smooth.
  17. Assemble:  Place the first meringue disk on a serving board.
  18. Spread the icing on top of the disk.
  19. Sprinkle with roasted chopped cashews.
  20. Repeat this operation with the remaining 3 meringues disks and icing.
  21. Cover the top of the cake and its edges with icing.  Sprinkle with roasted chopped cashews.
Results:  This cake was a bit time consuming. However, it was well worth it. Cashews happen to be my favorite nut. It was difficult not to eat them all while making the cake. I didn’t make any adaptations to this recipe. 
Bottom Line: This one is a keeper!
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