Layer Cashew Cake Sans Rival (Filipino Cake)

 Cake Sans Rival is the best Filipino cake, made with cashew meringue and French buttercream and finished with roasted chopped cashews. Try this irresistible recipe and watch the cake disappear from the table with no crumbs left.

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, room temperature

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, room temperature

⅛ teaspoon vanilla extract

1 ½ cups (235 g) cubed and softened unsalted butter 

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.

Cook Mode Prevent your screen from going dark

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 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 the 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.

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 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.

Share this post