Layer Cashew Cake Sans Rival

Layered with buttercream, this meringue-based Cake Sans Rival finished off with roasted chopped cashews is pure dessert decadence. Follow the ultimate indulgent recipe to make this Filipino cake. It is gone from a table once it is served! No crumbs left!

I heard about the Sans Rival cake from one of my coworkers (she was from the Philippines) a few years ago. She suggested I try one of the most famous Filipino cakes - Sans Rival.

Well, I wrote down the name of the cake, did some research on the Internet, trying to find the original recipe for Sans Rival cake.

I found it, saved it, and forgot about the cake for a while. Today is the time for this gorgeous Cake Sans Rival!

History of Sans Rival Cake

Layer Cashew Cake Sans Rival is a Filipino dessert, but it is decidedly French in origin (it is translated as a "cake without rival" in French).

The story behind the cake is that two sisters from the Philippines, Milagros Leelin-Yee and Clarita Leelin-Go, decided to reveal the guarded secret recipe of the cake Sans Rival and published it in the "Goldilocks Bakebook". The book is full of delicious Filipino recipes!

I am sharing the authentic recipe of Sans Rival cake, although there are different versions of the cake such as Pistachio Sans Rival, Purple yam Sans Rival, etc.

Why Layer Cashew Cake Sans Rival Recipe Works

1. Due to the richness of the cake, it could easily feed a crowd.
2. This cake is loaded with cashews that are rich in vitamins E, K, and B-6, along with minerals such as zinc, iron, selenium, and copper.
3. Adding roasted chopped cashews between cake layers adds additional crunchiness.

How to Make Layer Cashew Cake Sans Rival - Step by Step

Preheat oven to 300 F/150 C. Butter and flour four 8-inch/20 cm cake ring/s. Place prepared rings on a baking sheet layered with parchment paper.

To make the meringue, mix ground and chopped cashews and all-purpose flour in a bowl and set aside.

Beat egg whites with cream of tartar at medium speed for 1 minute with the use of an electric mixer, gradually adding the sugar.

Then switch the mixer to the high speed and continue to beat egg whites for about 4 to 5 minutes until medium peaks form.

Add the flour/nuts mixture to the beaten egg whites (photo 1) and mix with a rubber spatula until well combined (photo 2).

Equally, distribute the preparation into the prepared cake rings and spread evenly, using a small spatula or just pipe from a pastry bag (photo 3).

Bake the meringue for 50 to 55 minutes or until dry. Once the meringue disks are baked, immediately flip each of them onto another sheet of parchment paper.

Peel off the parchment from the bottom and allow it to cool (photo 4).

To make the Sansrival icing, beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed, using an electric mixer (photo 5).

Bring water and sugar in a heavy bottom saucepan over low heat and cook the sugar syrup up to 240 F/115 C.

Reset the mixer to low speed and gently pour the sugar syrup over the beaten egg yolks and beat (photo 6).

Transfer the ready egg yolks/sugar mixture to another bowl, cover with a plastic film and let it cool.

In a separate bowl, beat the softened butter at low speed until smooth. Switch the mixer to medium speed and continue to beat until volume increases.

Reset the mixer to low speed again and add the cooled egg yolks/sugar mixture. Whisk until the Sansrival icing is smooth (photo 7).

To assemble the cake, place the first meringue disk on a board. Spread the Sansrival icing on the top of the disk.

Sprinkle with roasted chopped cashews. Repeat this operation with the remaining three meringue disks and the Sansrival icing.

Cover the top of the cake and its edges with the icing. Sprinkle with roasted chopped cashews (photo 8).

Expert Tips to Make Layer Cashew Cake Sans Rival

1. Use large eggs to make the cake.
2. To roast cashews, heat the oven to 300 F/150 C and roast nuts on a baking sheet for 15 minutes.
3. Do not overbeat the meringue: you should reach medium peaks (not firm ones).
4. Make meringue disks one day ahead and store in an airtight container or simply cover them with a kitchen towel. You might choose to bake two meringue disks at a time, using two cake rings.
5. Use a cooking thermometer to check the correct temperature of the sugar syrup.
6. Take butter out of the fridge for 2 hours before making the Sansrival icing. Then cut butter into small cubes to get 1 ½ cups.
7. Try to adjust the baking time of your oven. The recommended baking time is 50 to 55 minutes, but it could be less or longer. The ready meringue disks have to be dry.
8. Switch cashews with other nuts such as peanuts or pistachios.

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Theinitiallyal information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee. If the nutrition information is important to you, you should independently verify it using your preferred tool. Under no circumstances will Baking Like a Chef be responsible for any loss or damage resulting from your reliance on the nutritional information. You are solely responsible for all decisions about your health and ensuring that any nutritional information provided is accurate. Please, read the disclaimers in our Privacy Policy.

The recipe is taken from http://usa.inquirer.net/. It is re-written by me, but the authorship of the recipe does not belong to me. All posted pictures are mine.