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Layer Cashew Cake Sans Rival

A slice of cake Sans Rival with a fork on a black dessert plate with the remaining cake on background

4.9 from 54 reviews

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!



For the meringue:

For the Sansrival icing:

For the decoration:

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

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  1. Preheat oven to 300 degrees F/150 degrees C. Butter and flour four 8-inch/20 cm cake ring /s. Place prepared rings on a baking sheet layered with parchment paper.
  2. 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.
  3. Then switch the mixer to 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.
  4. 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 the parchment from the bottom and allow it to cool.
  5. 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 degrees F or 115 degrees C.
  6. 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.
  7. Beat the softened butter at low speed until smooth in a separate bowl. 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.
  8. 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.


  1. Use large eggs to make the cake.
  2. To roast cashews yourself, heat the oven to 300 degrees F/150 degrees C and roast nuts on a baking sheet for 15 minutes.
  3. Do not overbeat the meringue: you should reach medium peaks (not firm ones).
  4. 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.
  5. Use a cooking thermometer to check the correct temperature of the sugar syrup.
  6. Take butter out of the fridge for 2 hours before making the Sansrival icing. Then cut butter into small cubes to get 1 1/2 cups.
  7. 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.
  8. Switch cashews with other nuts such as peanuts or pistachios


Keywords: sans rival, sans rival cake, sans rival recipe, sansrival goldilocks, Filipino desserts, Filipino dessert recipes




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