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 me to try one of the most famous Filipino cakes – Sans Rival.
Well, I wrote down the name of the cake, did some research in the Internet, trying to find the original recipe of 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” from French).
The story behind the cake if that two sisters from Philippine 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
- Due to richness of the cake, it could easily feed a crowd.
- This cake is loaded with cashews that are rich in vitamins E, K, B-6 along with minerals such as zinc, iron, selenium and copper.
- 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 the 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 the 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 the parchment paper. Peel off parchment from the bottom and allow 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 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
- Use large eggs to make the cake.
- To roast cashews, heat oven to 300 F/150 C and roast nuts on a baking sheet for 15 minutes.
- Do not over beat the meringue: you should reach medium peaks (not the firm ones).
- 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.
- Use a cooking thermometer * to check the correct temperature of the sugar syrup.
- Take butter out of the fridge 2 hours before making the Sansrival icing. Then cut butter into small cubes to get 1 1/2 cup.
- 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.
- Switch cashews with other nuts such as peanuts or pistachios.
More Delicious Cake Recipes You’ll Love
- Plum And Almond Meringue Cake
- Apple And Olive Oil Cake With Maple Icing
- Super Moist & Easy Carrot Cake
- Browse all the Cake Recipes
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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!
Ingredients
For the meringue:
- 3/4 cup ground cashews
- 1/2 cup chopped cashews
- 1/4 cup all-purpose flour
- 6 egg whites
- 1 tsp cream of tartar
- 1 cup sugar
For the Sansrival icing:
- 3/4 cup sugar
- 1/4 cup water
- 6 egg yolks
- 1/8 tsp vanilla extract *
- 1 1/2 cup unsalted butter
For the decoration:
- 1 1/2 cup roasted chopped cashews
Instructions
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 the 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 the 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 and mix with a rubber spatula *, until well combined.
Equally distribute the preparation into the prepared cake rings and spread evenly, using a small spatula, or just pipe from a pastry bag *. 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 the parchment paper *. Peel off parchment from the bottom and allow to cool.
To make the Sansrival icing, beat egg yolks and vanilla extract * for about 8 to 10 minutes at high speed, using an electric mixer *. 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. 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.
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 top of the cake and its edges with the icing. Sprinkle with roasted chopped cashews.
Notes
- Use large eggs to make the cake.
- To roast cashews, heat oven to 300 F/150 C and roast nuts on a baking sheet for 15 minutes.
- Do not over beat the meringue: you should reach medium peaks (not the firm ones).
- 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.
- Use a cooking thermometer to check the correct temperature of the sugar syrup.
- Take butter out of the fridge 2 hours before making the Sansrival icing. Then cut butter into small cubes to get 1 1/2 cup.
- 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.
- Switch cashews with other nuts such as peanuts or pistachios.
Nutrition
- Calories: 436
- Sugar: 30.1g
- Sodium: 197mg
- Fat: 31.9g
- Saturated Fat: 16.6g
- Carbohydrates: 36.2g
- Fiber: 0.5g
- Protein: 5.5g
- Cholesterol: 143mg
Keywords: sans rival, sans rival cake, sans rival recipe, sansrival goldilocks, Filipino desserts, Filipino dessert recipes
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.
Jack Slobodian says
Wow this cake looks amazing! I need to try this!
★★★★★
Irina says
Surely! You will fall in love with this cake and will be making it over again.
Sophie Goel says
What a unique and delicious-looking dessert!! I can’t wait to serve this at my holiday parties this year!! I am a sucker for some buttercream 😉
★★★★★
Irina says
Thank you Sophie! I am sure that you will be asked for the cake’s recipe once you serve it at your holiday parties!
Laura | Wandercooks says
Oh my! I couldn’t go past this recipe! A stunning cake that doesn’t last too long in this household!! Just divine.
★★★★★
Irina says
Thank you so much Laura! Each time I serve this cake, it is gone within minutes!
Lisa says
I love learning about desserts from different countries, and this is beautiful with all of the layers!
★★★★★
Irina says
Thanks Lisa! I have got a weakness for layer cakes. Just love them!
Adriana says
Wow, this cashew cake looks so lovely I bet it is so tasty. I personally love cashews and layered cakes so definitely this is something I would enjoy.
★★★★★
Irina says
Thank you Adriana! You will fall in love with Sans Rival cake, once you make it!
Michelle says
I love finding cake recipes from all over the world, I’ve never heard of this one. I’m so excited to try it, it sounds and looks delicious.
★★★★★
Irina says
Thanks Michelle! Happy baking and enjoy!
Veena Azmanov says
I cant take off my eyes off this cake. Mouth melting and too delicious to resist. The combination and description you have given to making is awesome. Definitely, this is divine.
★★★★★
Irina says
Thank you so much Veena! I really appreciate your comment!:)
Geetha says
This cake just looks absolutely gorgeous and perfectly made! Those layers are just wow! Loved the history of Sans rival cake too.
★★★★★
Irina says
Thank you Geetha! This Sans Rival cake is divine:)
Justine Howell says
Love all the layers and flavors for sure, great step by step directions.
Irina says
Thanks Justine. I hope you will make this cake in the nearest future:)
Jennifer Q says
I’ve always really enjoyed a meringue cake. This one was indeed delicious!
★★★★★
Irina says
I am so happy to hear that you loved Sans Rival cake. Thank you Jennifer!
Suzy says
The layers are just perfect! Really love the addition of cashews in this cake!
★★★★★
Irina says
Thank you Suzy. The layers of the cake are baked to perfection:)
Anita says
This cake is so stunningly pretty with all the layers, simply the perfect way to close a dinner party. 🙂
★★★★★
Irina says
Thank you Anita. Once I made Sans Rival cake and brought it to our friends’.The cake was gone before an appetizer was served!
Beth says
Oh, my word! This cake is sincerely amazing! You are right, not a crumb left and ravings reviews! Thanks for the recipe!
★★★★★
Irina says
You are welcome Beth. This cake is truly amazing in taste and presentation. Thank you for your comment!
GIE says
Hi,
Cake looks amazing! Just have a question. Does baking the meringue/discs one day ahead make a difference in the crispiness of the meringue?
Would love to hear from you, thank you for the recipe.
★★★★★
Irina says
Hello! You can easily bake the meringue one day in advance. I tested it. You will be fine. Happy baking and enjoy!:)
THELMA ALVARADO says
What size cake ring did you use?
Irina says
The recipe calls for 4 (four) 8 inch/20 cm in diameter cake rings. If you have got two cake rings, make half of the meringue recipe and bake, using two cake rings. Then make another half of the meringue and bake again. You can easily bake the meringue disks one day in advance.
PQ says
Hi! This looks great and looking to try the recipe. Quick question about the icing: to confirm, I mix the sugar syrup with the beaten egg yolks + vanilla extract while it is still hot? Or do I need to wait for the syrup to cool? Just wondering if doing it this way will cook the egg yolks (and maybe that’s the goal). Thanks!
Irina says
Yes, slowly pour the hot sugar syrup while whisking egg yolks at the same time. You will be fine: I have tested the recipe many times. Happy baking and enjoy!