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 ½ 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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PrintLayer 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!
- Total Time: 3 hours
- Yield: 12 1x
- Category: Cakes
- Method: Baking
- Cuisine: Filipino
Ingredients
For the meringue:
- ¾ cup (95 g) ground cashews
- ½ cup (70 g) chopped cashews
- ¼ cup (30 g) all-purpose flour
- 6 egg whites
- 1 teaspoon cream of tartar
- 1 cup (225 g) granulated sugar
For the Sansrival icing:
- ¾ cup (170 g) granulated sugar
- ¼ cup (55 ml) water
- 6 egg yolks
- ⅛ teaspoon vanilla extract
- 1 ½ cups (235 g) unsalted butter (cubed and softened)
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!
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 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 using an electric mixer, gradually adding the sugar. Then switch the mixer to the high speed and beat egg whites for about 4 to 5 minutes until medium peaks form. Add 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 parchment paper sheet. Peel off parchment from the bottom and allow it to cool.
- To make 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 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. 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 serving board. Spread the Sansrival icing on top of the disk. Sprinkle with roasted chopped cashews. Repeat this operation with the remaining three meringue disks and Sansrival icing. Cover the top of the cake and its edges with icing. Sprinkle with roasted chopped cashews.
Notes
- Use large eggs to make the cake.
- To roast cashews yourself, heat the oven to 300 F/150 C and roast nuts on a baking sheet for 15 minutes.
- Do not overbeat 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 ½ 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. To unlock the FREE recipe for Pistachio Sans Rival, join our Club.
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
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.
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!!!