Sans Rival cake is the best Filipino cake. It is made with cashew meringue, luscious French buttercream, and roasted cashews, and it is perfect for birthdays, anniversaries, and other special occasions.
This Sans Rival recipe was among the first to appear on the website in 2018. It is a reader favorite, made by thousands of readers with five-star reviews.
What is Sans Rival?
Sans Rival cake is a Filipino layer cashew cake made with cashew meringue sandwiched with French buttercream. As a Filipino dessert cake, it is of French origin, where "sans" means "without," and "rival" means "rival." So, cake Sans Rival is translated as a "cake without rival."
Nowadays, there are different cake versions, such as Pistachio Sans Rival, purple yam Sans Rival, and ube Sans Rival, as well as the cookie version - Silvanas.
The story behind the cake is that two sisters from the Philippines, Milagros Leelin-Yee and Clarita Leelin-Go, decided to reveal the secret recipe of the Sans Rival and published it in the Goldilocks Bakebook.
I am sharing an authentic Goldilocks Sansrival recipe adapted for US and metric measurements. The cookbook's Sansrival icing is equivalent to classic French buttercream.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
For cashew meringue:
- Cashews: Use roasted, unsalted cashews for the best flavor and crunchy texture in the meringue. You can replace cashews with pistachios, peanuts, or other nuts if desired.
- All-purpose flour: Helps bind the ingredients together.
- Egg whites (room temperature): Provide volume and structure to the meringue.
- Cream of tartar or lemon juice: Helps to stabilize the egg whites.
- Sugar: Use regular white sugar to whip up the meringue.
For French buttercream:
- Egg yolks (room temperature): Create a rich, velvety buttercream frosting.
- Vanilla extract: Adds flavor to the buttercream.
- Unsalted butter: Choose butter with 82% fat content for the best flavor and texture.
- Sugar: Use regular white sugar for sweetness.
How to make Sans Rival cake step-by-step
Step 1. Preheat the 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.
Step 2. To make the cashew meringue, mix ground and chopped cashews and all-purpose flour in a mixing bowl and set aside.
Step 3. Using an electric mixer, beat large egg whites with cream of tartar at medium speed for 1 minute, gradually adding the sugar.
Step 4. Switch the mixer to medium-high speed and continue to beat the egg whites for about 4 to 5 minutes until medium peaks form. Avoid stiff peaks (photo 1).
Step 5. Add the flour and nut mixture to the beaten egg whites and mix with a rubber spatula until well combined (photo 2).
PHOTO 1
PHOTO 2
Step 6. Equally, divide the meringue into the prepared cake rings and spread it evenly using a small spatula, or just pipe it from a piping bag (photo 3).
Step 7. Bake the meringue in the preheated oven for 50 to 55 minutes until it is golden brown and dry (photo 4).
PHOTO 3
PHOTO 4
Step 8. Once the meringue disks are baked, immediately flip each onto another sheet of parchment paper. Peel off the parchment from the bottom and allow it to cool.
Step 9. To make French buttercream, beat egg yolks and vanilla extract at high speed with an electric mixer for 8 to 10 minutes (photo 5).
Step 10. Bring water and sugar in a heavy-bottomed small saucepan over low heat and cook the sugar syrup up to 240°F (115°C) - use a candy thermometer. Reset the mixer to low speed, gently pour the hot sugar syrup over the beaten egg yolks, and beat (photo 6).
PHOTO 5
PHOTO 6
Pro tip: Without a cooking thermometer, you must reach a soft ball stage. Just transfer a small amount of hot syrup to cold water. If it forms a small, pliable ball, the sugar syrup has reached 240 degrees F (115 °C).
Step 11. Transfer the ready egg yolk and sugar mixture to another bowl, cover it with a plastic film, and let it cool.
Step 12. In a separate bowl, beat the softened butter at low speed until smooth. Switch the mixer to medium speed and continue to beat until the volume increases (photo 7).
Step 13. Reset the mixer to low speed again and add the cooled egg yolk and sugar mixture. Whisk until the buttercream is smooth (photo 8).
PHOTO 7
PHOTO 8
Step 14. To assemble the cake, place the first meringue disk on a cake board or a serving plate. Using an offset spatula, spread the buttercream on top of the disk.
Step 15. Sprinkle with roasted chopped cashews. Repeat this operation with the remaining three meringue layers and the French buttercream (photo 9).
Step 16. Spread the buttercream over the top and edges of the cake. Sprinkle with roasted chopped cashews. Refrigerate for at least 2 hours (photo 10).
PHOTO 9
PHOTO 10
To serve, slice the cake with a sharp knife, and let the slices come to room temperature to soften the buttercream.
Expert Tips
- Make two meringue discs at a time if you don't have four cake rings. In this case, make half of the meringue mixture and bake two disks. Then, make another half of the meringue and bake again.
- Do not overbeat the meringue: you should reach medium peaks (not firm ones).
- Adjust the baking time of your oven if needed. The recommended baking time is 50 to 55 minutes, but it could be less and rarely longer. The ready meringue disks have to be light brown and dry.
- Use a cooking thermometer to check the correct temperature of the sugar syrup.
- To roast cashews, heat the oven to 300°F (150°C) and roast nuts on a baking sheet for 15 minutes.
- Use a food processor or blender to pulse cashews into fine crumbs, but avoid over-processing to prevent them from turning into cashew butter. Or use a rolling pin and a sealed plastic bag as a manual alternative.
- Make-ahead option: Bake the meringue disks one day ahead and store them in an airtight container, or simply cover them with a kitchen towel. Make the buttercream the next day and assemble the cake.
How to store it
Store the cake under a glass dome in the refrigerator for 3 days. You can freeze it well-wrapped for up to 4 weeks. To thaw, bring the cake to the fridge overnight or to the kitchen counter for at least 2 hours.
Recipe FAQ
Can you bake meringue layers in baking pans?
It is not recommended to bake layers of cashew meringue in baking pans. The meringue can be tricky to remove. Use cake rings for the best results.
What is the difference between Silvanas and Sans Rival?
Silvanas are Filipino sandwich cookies made with cashew meringue, French buttercream, and ground cashews. They are a cookie version of the cake Sans Rival, perfect for sharing.
Is Sans Rival a dacquoise cake?
Sans Rival resembles the French dacquoise, but it isn't dacquoise. Authentic dacquoise is gluten-free and made with nutty meringue (almond or hazelnut). However, the Sans Rival cake is made with a small amount of all-purpose flour.
Love dacquoise desserts? Try these next!
- Coconut Dacquoise Cake
- Pistachio Dacquoise
- Nougatine Cake
- Or browse all the cake recipes.
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PrintRecipe card
Sans Rival Cake (Filipino Cashew Meringue Cake)
Cake Sans Rival is the best Filipino cake, made with cashew meringue and French buttercream and finished with roasted chopped cashews. It's an irresistible recipe, perfect for birthdays, anniversaries, and other celebrations.
- Total Time: 3 hours
- Yield: 12 1x
- Category: Cakes
- Method: Baking
- Cuisine: Filipino
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
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
* If needed, please refer to Baking Conversion Charts.
Instructions
- 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.
- To make the cashew 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 using an electric mixer, gradually adding the sugar.
- 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.
- 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 until light brown and dry for 50 to 55 minutes.
- 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.
- To make French buttercream, 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 sugar syrup up to 240°F (115°C).
- 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.
- 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.
- 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.
- 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.
- To serve, slice the cake with a sharp knife and let the slices come to room temperature to soften the buttercream.
Notes
- Use high-quality European-style unsalted butter (82% fat content).
- Replace cashews with pistachios, peanuts, or other nuts, and cream of tartar with a double amount of lemon juice.
- Make two meringue disks at a time if you don't have four cake rings. Make half of the meringue mixture in this case and bake two disks. Then, make another half of the meringue and bake again.
- Do not overbeat the meringue: you should reach medium peaks (not firm ones).
- Adjust the baking time of your oven if needed. The recommended baking time is 50 to 55 minutes, but it could be less and rarely longer. The ready meringue disks have to be light brown and dry.
- Use a cooking thermometer to check the correct temperature of the sugar syrup.
- To roast cashews, heat the oven to 300°F (150°C) and roast nuts on a baking sheet for 15 minutes.
- Use a food processor or blender to pulse cashews into fine crumbs, but avoid over-processing to prevent them from turning into cashew butter. Or use a rolling pin and a sealed plastic bag as a manual alternative.
- Make-ahead option: Bake the meringue disks one day ahead, store them in an airtight container, or cover them with a kitchen towel. The next day, make the buttercream and assemble the cake.
- Store the cake under a glass dome in the refrigerator for 3 days.
- Freeze it well-wrapped for up to 4 weeks. To thaw, bring the cake to the fridge overnight or to the kitchen counter for at least 2 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 436
- Sugar: 30.1 g
- Sodium: 197 mg
- Fat: 31.9 g
- Saturated Fat: 16.6 g
- Carbohydrates: 36.2 g
- Fiber: 0.5 g
- Protein: 5.5 g
- Cholesterol: 143 mg
The nutritional 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.
The recipe was adapted from http://usa.inquirer.net/. It was initially published in 2018 but was updated with new content and photos.
Jamie says
What a gorgeous cake this is! I love all the layers to this cake. I know this would be a hit at my house!
Irina | Baking Like a Chef says
Thank you Jamie! Happy baking and enjoy!
Dannii says
Loving all the layers on this. Anything with cashews is good with me.
Irina | Baking Like a Chef says
Yes, Dannii, this cake is loaded with these tasty nuts!
Danielle says
Wow! This looks and tastes stunning! Thanks for the recipe.
Irina | Baking Like a Chef says
Thank you Danielle!
Sally says
What a beautiful and delicious-sounding cake!!!!!! Can't wait to make it. Can you please tell me the sweetness level of this cake? I usually cut sugar by about 20% because my family prefers less sweet.
Is this cake on the sweeter side? Would it ruin the structure if I cut sugar?
Irina says
Hi Sally, the cake is sweet, but it is not over-sweet comparing with other desserts I have ever made. Since you are going to make this cake the first time, I would recommend following the recipe word by word to get the same result as mine and to try the authentic taste. 🙂 I agree that sometimes cutting sugar does not affect the baking, but in most cases, sugar is responsible for sweetness and texture. So, I cannot guarantee the same baking result as mine if you cut the sugar in the recipe. Thank you for your interest in the cake recipe and happy baking!
Tisha says
So many layers!!! This cake sounds incredible and the cashews give it the perfect amount of crunch!!
Irina | Baking Like a Chef says
Thank you Tisha. Layered cakes are my weakness:)
estelle @soulandstreusel.com says
This looks so yummy, I love layered cakes!
Irina | Baking Like a Chef says
Thank you Estelle. The same is here: I am in love with layered cakes!:)
Anita says
What a beautiful looking cake. I love all the layers! This is definitely a dessert that will impress any guest, pretty, and really delicious.
Irina Karulina says
Thank you Anita! I remember the first time when I made this cake and brought to celebrate one of our friend's birthday. The cake was gone within minutes!
Gavin says
The texture and flavour in this cake is just perfect - it’s a must have/eat/make!!
Irina Karulina says
Thank you Gavin. The cake is SO GOOD! It is true!
Sylvie says
I had never heard of a Sans Rival cake but it looks oh so delicious! The meringue layer make it so much lighter than most layer cakes, and the cashews are the perfect crunchy addition 🙂
Irina Karulina says
Sylvie, this cake is so delicious that I would highly recommend to try. You will love it!
Taylor Kiser says
This is a must make dessert! Love those layers! Looks so delicious!
Irina Karulina says
Thank you so much!!!
Shadi says
I tried your recipe last night and loved it! Can't wait to make it again!
Irina Karulina says
WOW! Shadi, I am so happy to hear that you loved the recipe! Thanks for letting me know.
Katie says
The best flavor, yummy and delicious! It was a hit at our house.
Irina Karulina says
WOW! I am happy to hear that you loved this cake, Katie! Thanks.
Sharon says
What a special cake recipe this is! It would be so good for a family get together or holidays.
Irina Karulina says
Sharon, this cake is a great option to serve for upcoming holidays! Happy baking and enjoy!
Suzy says
I'm so excited to try this! Looks incredibly good and I bet the flavor is perfect! I'm loving the meringue layer!
Irina Karulina says
Suzy, Sans Rival cake is quite different from well known biscuit cakes. You will love it!
Patty at Spoonabilities says
Indeed this cake is pure decadence! It's a magnificent dessert. I could make this over and over and over!
Irina Karulina says
Thank you Geoffrey! I really appreciate your comment.
Nicole says
This cashew layered cake is so perfect for a holiday treat! Texture combo is incredible!
Irina Karulina says
Nicole, I have already made this cake a few times. It is amazingly delicious! Thanks for your comment.
Beth says
What a beautiful, elegant cake!! This leaves you 'sans' wanting anything else!! Delicious!
Irina Karulina says
Thank you Beth! Once you try this cake, you will make it over again:)
Natalie says
WOW this cake looks absolutely stunning! I love how accurate the layers are ♥
Irina Karulina says
Thank you Natalie! I did my best regarding layers of this cake!:) Actually, it is easy to make them.
Katie says
Looks so good! Can't wait to make this for my next family event.
Irina Karulina says
Katie, happy baking and enjoy!
Danielle says
This is like pure heaven! What an incredible recipe - great to impress guests with!
Irina Karulina says
Thank you Danielle! It is true!:)
Andrea Metlika says
Oh my, this cake looks and sounds wonderful. Yeah for cashews!
Irina says
Thank you Andrea!!!:)
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!
Art Bleau Chan says
I added my pistachios while it is in the mixer, and when I looked at it again, the whipped egg whites turned to the liquid back, any input on what went wrong? Or how to solve it?
Irina says
I see that you use pistachios instead of cashews, which is completely fine. If you toast nuts yourself, make sure to cool them down before you use them. As for the meringue, two main rules are applied: use egg whites at room temperature and a clean (grease-free) bowl; although, I have made the meringue out of cold egg whites many times and did not have any issues (well, this is me:)). Once you add flour/nuts mixture, mix the preparation with a rubber or other spatula (do not whisk any more!) Please, let me know if this clarification helps you to find a mistake. If you need more help, I can go online one day to guide you 🙂
Hope says
I'm going to try your recipe, but I wonder if you have a video to show the step by step process of making Sans Rival. Thanks.
Irina says
Hope, thank you for your interest in the recipe! Unfortunately, I do not have a video, but the step by step photographed explanations will guide you perfectly. Please, let me know any questions you have. Happy baking!
Jennifer says
Tried this recipe today for Mother's Day. It turned out to be quite good apart from the fact that there was a bit of a citrus taste from what I suspect was the cream of tartar. What would you recommend as a substitute for this?
Irina says
Jennifer, cream of tartar, also known as tartaric acid, can give a slightly sour taste, but to tell the truth, I have never tasted it in desserts. This ingredient helps whip up egg whites. I have made the meringue many times, as well as dacquoise with different nuts, without adding cream of tartar. French chefs make dacquoise in various ways without this particular ingredient as well. So, I think you can easily omit the cream of tartar. The recipe you followed is the authentic recipe for Sans Rival. We can make adaptations and twists on a classic for sure:)
Lily says
This recipe is very easy to follow. My tips would be to work with room temperature ingredients and to watch your meringue around the 40-45 min mark. My top layer was a bit burnt. If I were to try this recipe again, I would bake in batches of two for a more even cook. I also recommend leveling the layers as much as you can, otherwise the cake will fall apart after you cut it into slices. Even with the burnt bits, my family loved it!
Irina says
Thank you, Lily, for your feedback. Yes, it makes sense to bake two disks at a time and to watch out the baking time since the ovens (even of the same brand) require some adjustments. But I would suggest dividing the dacquoise ingredients into two halves and making the meringue preparation twice in this case. As for the leveling layers, I have not noticed any difference. I would recommend taking the cake from the fridge 30 minutes before serving to allow the buttercream to soften a bit.
Cecilia says
Thank you for this recipe. I have made it twice and it is so good! Love it!
Irina says
Thank you very much for your comment, Cecilia! I am happy to hear that you love the recipe 🙂
Vanessa says
Hi, thank you for this recipe. It was truly a hit in our family gatherings! Made it twice in the last two weeks and giving it as a birthday treat for a friend this week. God bless!
Irina says
Vanessa, I am happy to hear that you love the recipe! Thanks. Please, stay tuned for more recipes to come 🙂
Rosette Young says
How long does it last in the fridge? Is it best to make the day before? Will the meringue still be crispy if served the next day?
Irina says
Answering your questions, I would recommend making the meringue disks one day in advance: it saves time on the next day. As for their crispiness, since it is not a pure meringue (it is dacquoise - meringue with added flour and nuts), it is not really crispy from the moment you take it from the oven. So, you will be completely fine making the disks in advance and keep them at room temperature overnight. And yes, you can make the whole cake one day before. Just take the cake from the fridge 30 minutes before serving to soften the buttercream. Hope it helps. Happy baking!
Kaycee says
I tried making this and it is perfect. Thanks for the recipe.
Irina says
I am happy to hear, Kaycee! Thank you very much for letting me know!
Alma Fernandez says
This is my first time making this cake, and it's so delightful.
Irina says
I am so happy to hear, Alma! Thanks for your feedback 🙂
Van says
Been craving this one for weeks already, so I tried looking for a recipe and found yours. Thanks for posting the recipe, super legit! Very much at par with the Sans Rival, we had in Dumaguete, Philippines. Lami kaayo! (Delicious)
Irina says
Thank you very much for your feedback, Van! It is a pleasure to hear that you like the recipe.
Sabrina Stirling says
Can you replace cashews with pistachios? 🙂
Irina says
Yes, yes, and yes, Sabrina! I have just made it with pistachios; it is still in the fridge. One thing: use raw pistachios, they have more intense color. Happy baking!
Millie says
Turned out great! I expected it to be overly sweet with the amount of sugar but it was perfectly sweetened. Tastes similar to ones I've had before. I'm not sure if I missed it written somewhere here but this recipe is best served chilled.
Irina says
Millie, I am so happy to hear that you loved the recipe and the cake came out perfect. As for me, I prefer to take this cake out of the fridge 15 minutes before serving. Thank you so much for your feedback.
EmDaoud340 says
Can I replace the four 8-inch pans with three 9-inch pans? If yes, do I change anything in the recipe?
Irina says
Thank you for being so interested in the recipe. To convert pan sizes, I have got a cake pan converter here on the website: https://www.bakinglikeachef.com/cake-pan-converter/. So, I have done some calculations: to get a 9-inches cake; you need to multiply all the recipe ingredients by 1.27. In this case, you will end up with the same height as the cake, making four meringue layers. Since you want to make three layers, it means that you will need to use 3/4 of all the recipe ingredients, and your cake will be shorter (typically, the cake is a bit over two inches/5 to 6 cm tall). So, again, to make a three-layered 9 inches cake, you will multiply all the ingredients by 1.27 and then take 3/4 of them. You might need to adjust the baking time. Also, I have got a recipe for Pistachio Sans Rival on the blog. Please, let me know if you have more questions.
EmDaoud340 says
Can I substitute the cream of tartar?
Irina says
Yes, please, use an equal amount of lemon juice instead. Happy baking! 🙂