Sans Rival is a Filipino dessert consisting of layers of cashew meringue wafers filled with French buttercream and topped with roasted cashews. This rich and indulgent cake is perfect for special occasions.
Preparation time
1h
Cooking time
40min
Ingredients
12 Servings
- 250 g butter
- 200 g cashews
- 1 tsp cream of tartar
- 10 egg whites
- 5 egg yolks
- 100 ml milk
- 250 g sugar
- 150 g sugar
- 1 tsp vanilla extract
Directions
Step 1
Preheat the oven to 160°C (320°F). Line baking sheets with parchment paper.
Step 2
In a large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.
Step 3
Gently fold in 150 g of chopped cashews into the meringue.
Step 4
Spread the meringue evenly onto the prepared baking sheets, forming several thin layers.
Step 5
Bake in the preheated oven for 30-40 minutes or until golden brown. Let cool completely.
Step 6
To make the buttercream, heat the milk in a saucepan until simmering. In a separate bowl, whisk egg yolks and sugar until pale and thick. Slowly pour the hot milk into the egg mixture, whisking constantly.
Step 7
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Remove from heat and let cool.
Step 8
In a large bowl, beat the softened butter until fluffy. Gradually add the cooled egg mixture and vanilla extract, beating until smooth and creamy.
Step 9
To assemble, place one layer of meringue on a serving plate. Spread a layer of buttercream over it. Repeat with remaining layers and buttercream.
Step 10
Cover the top and sides of the cake with buttercream and sprinkle with remaining chopped cashews.
Step 11
Chill the cake in the refrigerator for at least 2 hours before serving.