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.
Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!
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.
Vanessa L. says
Hi, thank you for this recipe. It was really good! I have tried it
with cashews, and the other one was substituted with pistachios!
Irina says
I am happy to hear that you loved the cake, Vanessa! Thanks!
Alma says
This recipe is good for any occasion, not only that it's so delicious that you want to eat the whole cake. Thank you for this great recipe!
Irina says
Thank you so much, Alma. I am happy to hear that 🙂
Denise says
I just stumbled across your recipe and can't wait to try it! Wondering if I can make this a couple of days in advance for a birthday and what's the best way to store it?
Irina says
Hi Denise, two days to make in advance is the maximum for this cake. I would suggest making layers on the first day, to assemble the cake on the second day, and to serve it on the third day. This is the make-ahead option. Store the layers at room temperature, and keep the assembled cake refrigerated. Happy baking and enjoy it! 🙂
Jestoni says
Hi, I tried your recipe, but it didn't work out so well with the buttercream. I followed your steps with the softened butter, but when I added the egg yolk/sugar mixture to my butter, it is not smooth as I was expecting; it's as if my yolks are cooked and separating. Please help me.
Irina says
Hi Jestoni, I am sorry to hear that the cream did not turn out well. To avoid cooking egg yolks while making the buttercream, please, pour the hot sugar syrup slowly into the beaten yolks, but continue to whisk the yolks at the same time. Then let the egg yolks/sugar syrup mixture cool down. Please, let me know if you have more questions.
Irina says
Thank you, Michelle! Please, enjoy the recipe. 🙂
Jess says
Hi, where can I find the recipe listed in grams? Also, can I use a cake pan instead of a cake ring?
Irina says
Hi Jess, thank you for your interest in the recipe. I have just converted all the ingredients into grams and milliliters. As for the use of a cake pan, I do not recommend using it. You will not be able to remove the meringue disk. You can try to line the bottom and the sides of your cake pan with parchment. I have never tried to bake in this way, though. I am just thinking about the possibility. Please, read the comments of my readers: you will find lots of useful information. Please, let me know if you have more questions. Happy baking!
Dominique says
Hi, could this cake be made without layers? Like the same recipe but baked as one cake?
Irina says
Hi Dominique, thank you for your interest in the recipe. Unfortunately, this cake is a layer cake, and it will not work baking it as a single cake. Yes, the cake base is dacquoise, but this type of dacquoise is not created to make a single layer cake. I would recommend having a look at other dacquoise-based cakes such as Coconut Dacquoise Cake or Pistachio Dacquoise Cake. Trust me that you will love these two French cakes!
Melissa says
Hi, I was wondering if this recipe can be modified to make cupcakes instead?
Irina says
Hi Melissa, I am sorry to disappoint you, but this is a short answer, "No." This cake is created as a layer cake, and it cannot be transformed/re-created into cupcakes. The cake base is dacquoise, and to tell the truth, I have never heard of making cupcakes out of dacquoise. This Sans Rival cake is delicious as it is according to its recipe. Please, let me know if you have other questions.
Berh says
I’m a Filipina who has made this recipe before. Thank you for posting it! I have made it with almonds and hazelnuts also, which are delicious and cheaper subs for the cashews. It’s quite rich but yummy, and not too difficult to make for a huge wow factor.
Irina says
Hi Beth, it is wonderful that you have tried other nuts. Once you are ready to make Sans Rival again, please, try pistachios instead of cashews. You will love it 🙂 I actually have a recipe for pistachio sans Rival on my blog. Please, enjoy it!
Dulce Reinoso says
Sansrival from Goldilocks is my absolute favorite cake of all time! Question: you said to make the meringue layers a day ahead. Do you store it at room temperature or in the fridge? Thank you!
Irina says
Answering your question, I keep meringue layers at room temperature overnight. The next day, I make buttercream and assemble the cake. Please, let me know if you have more questions. Enjoy the recipe! 🙂
SoneeVee says
Question: After you simmer the sugar/water, do you mix it right away to the egg. Would it not solidify the egg. Thank you for posting the recipe.
Irina says
Yes, you should pour the hot syrup into the yolks, constantly whisking. Do not stop the mixer while pouring the syrup, and you will be fine. Happy baking! 🙂
Dacquophile says
Hi, could you tell me if all the cashew in this recipe is roasted? The meal and chopped cashews don’t specify if they are raw or roasted.
Irina says
Hi Dacquophile, thanks for your interest in the recipe. You can use only roasted cashews or use raw cashews to make the meal and definitely roasted ones for assembling the cake.
Michelle says
First time making a Sans Rival cake, and so glad I used this recipe. It’s fantastic!!! The last time I had this cake was in 2017, on our last night in the Philippines, and this recipe is definitely on point. Thank you, Irina.
Irina says
Thanks a lot, Michelle! I am happy to hear that this Sans Rival recipe sounds the authentic one. 🙂
Ruby says
I'm curious how this Sans Rival tastes like made with some flour compared to the traditional one without flour. I guess I'll have to try to find out😊
Irina says
Ruby, this is an authentic recipe for Sans Rival. I have not made it another way; that's why I cannot guarantee the result and taste if the cake is made without flour. Please, let me know how it went. 🙂
Tim says
Hi, I would like to try your recipe. I just want to ask since my oven is not that big, and it would only fit two 8-inch baking pans. So, I want to bake per batch: first 2, then the remaining 2 the same day. How will I store the meringue while waiting for the first batch? Do I need to put the meringue inside the ref, then whip again before baking, or room temp is okay but need to whip again before baking. Thanks in advance.
Irina says
Hello Tim, thanks for your interest in the recipe. Yes, you can bake it in two batches, but you will need to make the meringue two times. Unfortunately, I cannot guarantee that the meringue's quality will be the same while you will be waiting for the first batch baked. I have the same kind of oven as you, and I bake in batches. Each time, I make a new meringue preparation. I hope this helps.
Ann says
Do I follow the cup measurements or the grams? It's not consistent when I do the math if 1cup = 225g.
Irina says
Hi Ann, it should work both ways. And it depends on what you measure. Let's say that 1 US cup of all-purpose flour equals 125g, 1 cup of sugar equals 225 g. The recipe was re-calculated from cups to grams. If you want, please, follow cups authentically. Happy baking!!!
Apple says
Hi. I want to ask if I could replace the ground cashews with almond flour? Or should I just use a blender to crush the roasted almonds to make ground almonds? Thank you.
Irina says
Hi, and thank you for your interest in the recipe. Please, replace cashews with almonds and follow the recipe. Yes, you can use almond flour and chopped almonds instead of chopped cashews. Happy baking!
Tara says
Such gorgeous layers! My mother-in-law introduced me to Sans Rival, and it has since become a favorite. Yours looks absolutely amazing!
Irina says
Thank you very much, Tara. Please, enjoy the recipe!
Chloe says
Hi. Can I use roasted cashews for the chopped ones? And use almond flour for the meal? Thank you.
Irina says
Hi Chloe, thanks for your interest in the recipe. Although I have never tried this combination, theoretically, it has to work. Please, let me know how your baking went. Happy baking!!!
Rizalina says
Did I miss the ingredients here? How many eggs for the meringue of 3 layers. Sorry, I can't find the ingredients.
Irina says
Hi Rizalina, to get the recipe card, please, scroll down, and you will find the recipe at the end of the post. Please, let me know it worked.
Catherine says
I grew up in Manila, and Sans Rival is actually one of my favorite cakes. The recipe here is from Goldilocks bakeshop, whose Sans Rival cakes are the most popular in Manila. Kudos to Irina for re-writing it in a way that makes it easy to understand and follow, even for beginning bakers.
Irina says
Thank you very much, Catherine! I appreciate your comment! 🙂
Miss C. Gail Atkinson, OP says
I have now made it twice. The first time, no problem with meringue. The second time, they stuck, and one broke to pieces. 2 semi-brokes, but used the broken one to fill in the spots. This who ate it said it was good. I make them but do not do sugar.
Irina says
Hi Gail, thanks for your comment. I always say that sugar provides the sweetness and the texture of baked goods. So, the broken meringue/dacquoise could be explained by reducing or absence of sugar. I still hope that you enjoy this cake recipe by experimenting.
Ronadell says
I started my small baking business at home last December. I was craving for Sans Rival; that’s why I tried this recipe because it’s been a while since the last time I had this cake. Now it’s part of my menu and one of the best sellers. Thank you for sharing this.
Irina says
Oh, I am so happy to hear that, Ronadell! I am glad the recipe works for you and your clients! I would like to see your cake/s. Please, share your baking goods' pictures at hello@bakinglikeachef.com. Thanks!
Kylie says
First time making a Sans Rival. Absolutely delicious! My family loved it. The recipe was great, very easy to follow. I would definitely make it again!
Irina says
I am so happy to know that the recipe worked out and your family enjoyed it, Kylie. Thanks for making the recipe, and stay tuned for more recipes to come. 🙂
Glyds says
Hi Irina! I would love to try this recipe, but I wonder how the meringue disk tastes with all-purpose flour? Because normally and originally, meringue is composed only with egg whites and sugar, so thus I could try it with almond flour instead? Please let me know. Thanks, xx
Irina says
Hello, thanks for your ineterst in the recipe. This cake recipe is made with dacquoise (meringue + nut flour (a bit of all-purpose flour here). You could substitute all-purpose flour with almond flour, but I cannot recommend the baking regimen in this case ( I have never tried this combo). I would suggest having a look at this Almond cake that is made with almond dacquoise and buttercream or Nougatine cake. The last two cake recipes are kind of the same as Sans Rival except for cashews. 🙂 Please, let me know if you have more questions. Happy baking!
Wave says
Hi dear! I’m so excited to make this cake. But I don’t have those baking rings, so is it possible to use regular baking pans for the meringues discs? Can it still be removed without breaking them?
Irina says
Hi Wave, thanks for your interest in the recipe. Unfortunately, you cannot bake these meringue-based cake disks in a regular cake pan. Therefore, you will not be able to remove them. BUT I have a great tip for you! You can make pastry rings yourself. First, cut a strip of cardboard of a length suitable for your preparation and a width of approximately 2-inch/5 cm. Secure it with a paper clip to get a circle. Then cover your cardboard circle with aluminum foil to strengthen it. Finally, when the disk is baked, all you have to do is cut out the cardboard circle with a simple pair of scissors. Isn't a great solution? 🙂 I hope this helps! Happy baking and, please, let me know how it went!!!
SoneeVee says
Good instructions. Great recipe!
Irina says
Thanks for coming back to leave a comment! 🙂
Raquel says
Did anyone try this recipe with peanuts? I asked because I have a whole jar of it that I want to utilize before it gets bad.
Irina says
Hello Raquel, the recipe will work! I made this cake so many times, and I used peanuts by mistake once. But, it was absolutely delicious too! Happy baking!
Michelle says
Can I make the cake in advance? How do I store it?
Irina says
Hi Michelle, thanks for your interest in the recipe. The cake can be made in two days, with the first day of baking and making layers. Store them covered with a tea towel at room temperature. The second day should involve assembling the cake pieces together then refrigerating them to stay fresh until serving time on Day 3. Enjoy your delicious creation!
Marianne says
Hi. I am a bit confused with your butter measurement. It says 1 1/2 cup butter (235 g). I weighed the 1 cup of butter, and it's 227 g. If it's 1 1/2 cup, should it be 340 g?
Irina says
Hello Marianne, thank you for your interest in the recipe. Yes, you are right that 1 cup of softened butter equals 226 g. I weighed it myself and checked a conversion tool at traditionaloven.com. The original recipe uses cups of cubed and softened butter (not just a softened butter packed into a cup). I have made this recipe many times using cups' measurement but converted cups into the metric system for readers outside of the US. So, I weighed cubed and softened butter from the cup using a kitchen scale. I have just corrected the recipe that the butter is measured as cubed and softened. I am sorry for this inaccuracy. Happy baking!
Kelsi says
Hi, do I need to let the meringue part dry before baking? Like you do with macarons
Irina says
Hello Kelsi, thanks for your interest in the recipe. No, there is no need for this step. Just bake right away. 🙂
Ily says
Did anyone else have an issue with the wax paper completely sticking to the meringue after baking?
Irina says
Hi Ily, I know that wax paper is a very close substitute for parchment paper, but wax paper is not recommended for meringue and dacquoise baking since they tend to stick to wax paper. I have not had complaints from the readers who used parchment indicated in the recipe.
pinkbearhugs says
Hi, can I put the icing in the fridge because it's too liquid to assemble the cake?
Irina says
Hello, the ready icing/buttercream is of the right consistency to assemble the cake. But, if it is too liquid, it is something wrong. Would it help if you whisk a bit longer? Yes, you can try to chill the cream for a bit, but please read the recipe one more time to discover the probable mistake that occurred at what step. Please, let me know then.
Ashley McC says
Maybe I missed this but should I be using salted cashews or unsalted? I don't see salt anywhere else in the recipe, so I just want to make sure. Thanks!
Irina says
Hello Ashley, the recipe calls for unsalted cashews. Happy baking!!
Hazinda says
Our new family favorite! Thanks so much for the great recipe 💖
Irina says
You are very welcome, Hazinda! Please, stay tuned for more recipes!
JB says
I've made this cake two years in a row as my sister has made this her official birthday cake. The cashews between layers of meringue and buttercream is chewy and rich. Thank you for this recipe; my family, especially my sister, truly enjoy it.
Irina says
Thank you so much for making the recipe annually! I am happy to hear that Sans Rival could become an official birthday cake. It's an exciting idea!!
Danica Antonino says
Hi, can I substitute the ground cashews with almond flour?
Irina says
Hi Danica, thanks for your interest in the recipe. In this case, I would suggest replacing ground cashews with ground almonds (almond flour is too fine). And you can use chopped toasted almonds instead of cashews. So you will end up with Almond Sans Rival. 🙂 Happy baking!!
Cathy says
If I am making multiple Sans Rivals at once (for example, five cakes with four layers each), with a limited number of rings at a time (for example, four rings in the oven), can I combine all ingredients in the meringue and buttercream and let it sit at room temp until ready to pop in the oven or ready to decorate icing? Or should I prepare them one at a time?
Irina says
Hello Cathy, it seems a big baking project to make a few Sans Rivals. 🙂 As for the meringue disks, I recommend making four at a time. Then mix another patch of the nut meringue and bake again. As for the buttercream, it is OK to make one batch.
Cathy says
If I want to lower the sweetness level, do I decrease it from the meringue or the icing? Thank you!
Irina says
Since I have never experimented with the sugar level in Sans Rival cake, it is hard to say. But I would definitely leave the sugar amount in the meringue and maybe try to decrease the sugar in the cream. But again, I am not sure if it works. Everything has to be tested. Happy baking, Cathy!
Glen says
Just finished making this and I’m so glad it went really well.😀 I use salted butter instead and it turned out suppeerrr! Thank you.♥️
Irina says
Hello Glen, I am so happy to hear that!!! Thanks for making the recipe and your comment.
Amara says
Hi, does the nut meringue come out the crispy type or chewy? Someone commented that it is chewy. I just wanted to clarify. Thank you for sharing your time and talent!! ☺️
Irina says
Hello Amara, thank you for your interest in the recipe. Yes, this type of nut meringue is called dacquoise, and it is chewy. Happy baking!!
Nikki says
I have made this recipe once before and it was really well received, thank you 🙂
I am making it again in two days and would like to make it gluten free, is there a tried and tested suggestion for replacing the small amount of wheat flour (or could I potentially leave out)?
Irina says
Hi Nikki,
Please, follow the recipe for Pistachio Sans Rival that it is made gluten-free. You can use cashews instead of pistachios. Happy baking!!
Nikki says
Thanks Irina
Pat says
I made this yesterday and chilled it overnight….so yummy! Thanks for the recipe!
Irina says
Hello Pat, You are very welcome. And thanks for making the recipe and for your comment!!
Anamae says
Hi. I tried making your recipe. It was so good that my family was so surprised because they expected sans rival to be too sweet but this has the right sweetness. And it's so easy to make also 🙂
Luise says
Hi Irina! I'm interested in making this recipe for my grandma's party but I don't have cake rings. Can I pipe the meringue in a swirled circle to avoid having to make my own cake rings or buy a set?
Irina Totterman says
Hello Luise,
Unfortunately, dacquoise (also known as nut meringue) is too thin to be piped. For the best results, you’ll need at least two cake rings. If baking two dacquoise disks at a time, be sure to whip the meringue separately for each batch. Happy baking!
cecile flores says
Hi Irina, which egg separator do you use? My family loves meringues and dacquoise. Thanks.
Irina Totterman says
Hello Cecile, Here is the one I use: https://amzn.to/3rc4chF. Happy baking!