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Sans Rival Cake (Filipino Cashew Cake)

Sliced Sans Rival cake on a cake board.

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4.9 from 55 reviews

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.



For the meringue:

  • 3/4 cup (95 g) ground cashews (or cashew flour)
  • 1/2 cup (70 g) chopped cashews
  • 1/4 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:

  • 3/4 cup + 1 1/2 tablespoons (170 g) granulated sugar
  • 1/4 cup (55 ml) water
  • 6 egg yolks, room temperature
  • 1/8 teaspoon vanilla extract
  • 1 cup (235 g) softened unsalted butter, 82%fat content

For the decoration:

  • 1 1/2 cups (105 g) roasted chopped cashews

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  1. 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.
  2. To make the cashew meringue, mix ground and chopped cashews and all-purpose flour in a bowl and set aside.
  3. Beat egg whites with cream of tartar at medium speed for 1 minute using an electric mixer, gradually adding the sugar.
  4. 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.
  5. Equally, distribute the preparation into the prepared cake rings and spread evenly, using a small spatula or just pipe from a pastry bag.
  6. Bake the meringue until light brown and dry for 50 to 55 minutes.
  7. 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.
  8. To make French buttercream, beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed using an electric mixer.
  9. Bring water and sugar in a heavy bottom saucepan over low heat and cook sugar syrup up to 240°F (115°C).
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. To serve, slice the cake with a sharp knife and let the slices come to room temperature to soften the buttercream.


  1. Use high-quality European-style unsalted butter (82% fat content).
  2. Replace cashews with pistachios, peanuts, or other nuts, and cream of tartar with a double amount of lemon juice.
  3. 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.
  4. Do not overbeat the meringue: you should reach medium peaks (not firm ones).
  5. 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.
  6. Use a cooking thermometer to check the correct temperature of the sugar syrup.
  7. To roast cashews, heat the oven to 300°F (150°C) and roast nuts on a baking sheet for 15 minutes.
  8. 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. 
  9. Store the cake under a glass dome in the refrigerator for 3 days.
  10. 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.





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