Why You’ll Love This Recipe

• Layers of crisp, chewy cashew meringue
• Incredibly rich and velvety French buttercream
• A stunning and elegant showstopper dessert
• Naturally gluten-free

Equipment You’ll Need

• Stand mixer or electric hand mixer
• 3-4 large baking sheets
• Parchment paper
• Pencil or marker
• 8-inch round cake pan (for tracing)
• Offset spatula
• Large mixing bowls
• Small saucepan
• Candy thermometer or instant-read thermometer

Ingredients

• For the Cashew Meringue Layers:
• 6 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1 1/2 cups granulated sugar
• 1 1/2 cups raw cashews, toasted and finely chopped
• For the French Buttercream:
• 6 large egg yolks
• 1 cup granulated sugar
• 1/2 cup water
• 2 cups (4 sticks) unsalted butter, softened and cubed
• 1 1/2 teaspoons pure vanilla extract
• Pinch of salt
• For Assembly:
• 1/2 cup raw cashews, toasted and roughly chopped for coating

Instructions

1. Preheat your oven to 300°F (150°C). On four separate sheets of parchment paper, trace an 8-inch circle. Flip the parchment over so the pencil/marker side is down and place on baking sheets.
2. To make the meringue, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.
3. With the mixer running, slowly and gradually stream in the granulated sugar. Increase the speed to high and beat until the meringue is stiff, glossy, and the sugar has completely dissolved (about 8-10 minutes). You should be able to rub a bit between your fingers and feel no grit.
4. Gently fold the finely chopped cashews into the stiff meringue using a spatula until just combined. Be careful not to deflate the mixture.
5. Divide the meringue mixture evenly among the four traced circles on the parchment paper. Use an offset spatula to spread it smoothly to the edges of the circles.
6. Bake for 30 minutes, then reduce the oven temperature to 275°F (135°C) and bake for another 45-60 minutes, or until the meringue is a pale golden color and feels dry to the touch. Turn off the oven, crack the door open slightly, and let the meringue layers cool completely inside the oven for at least 1 hour. This helps prevent cracking.
7. While the meringue cools, prepare the French buttercream. In the clean bowl of your stand mixer, whisk the egg yolks on high speed until they are pale and have doubled in volume, about 5 minutes.
8. In a small saucepan, combine the 1 cup of sugar and 1/2 cup of water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let the syrup come to a boil. Clip on a candy thermometer and cook until it reaches the soft-ball stage, 240°F (115°C).
9. With the mixer on low speed, carefully and slowly pour the hot sugar syrup in a thin stream down the side of the bowl into the whipped egg yolks. Be very careful to avoid the whisk.
10. Once all the syrup is added, increase the speed to high and continue to beat until the mixture has cooled completely to room temperature and is thick and pale, about 10-15 minutes. The bottom of the bowl should feel cool to the touch.
11. With the mixer on medium speed, begin adding the softened butter, one cube at a time, waiting until each piece is incorporated before adding the next. The mixture may look curdled or separated at some point – this is normal! Just keep beating, and it will magically transform into a smooth, silky buttercream.
12. Once all the butter is incorporated and the buttercream is smooth, beat in the vanilla extract and a pinch of salt.
13. To assemble the cake, place one meringue layer on your serving plate or cake stand. Spread a generous, even layer of buttercream (about 3/4 cup) over the top. Repeat with the remaining layers, placing the last meringue layer on top.
14. Use an offset spatula to frost the top and sides of the entire cake with the remaining buttercream. Press the roughly chopped cashews onto the top and sides of the cake.
15. Chill the Sans Rival in the refrigerator for at least 3-4 hours, or preferably overnight, to allow it to set completely before slicing and serving.

Expert Cooking Tips

• Use room temperature egg whites. They whip up to a much greater volume than cold egg whites, which is key for a light meringue.
• Humidity is the enemy of meringue! For the best results, try to bake this cake on a dry, low-humidity day.
• Don’t rush the buttercream process. Ensure the yolk and syrup mixture is completely cool before adding the butter to prevent it from melting and creating a soupy mess.
• If your buttercream does look curdled or separated, don’t panic! Just keep whipping on high speed. The temperature will equalize and it will emulsify into a smooth, perfect consistency.

Substitutions and Variations

While cashews are classic for Sans Rival, you can easily substitute them with other nuts. Toasted almonds, pistachios, or even pecans would be delicious and offer a unique twist. For a simpler frosting, you can use a Swiss meringue buttercream, though it will have a lighter, less custard-like flavor than the traditional French style.

Common Mistakes to Avoid

A common mistake is under-whipping the meringue. It must be beaten to very stiff, glossy peaks to support the nuts and create a stable structure. Another pitfall is adding the butter to the buttercream base when it’s still warm, which will cause it to melt and separate. Be patient and wait for the bowl to feel completely cool to the touch. Finally, don’t skip the chilling time; it’s essential for the cake to set properly so you can get clean, beautiful slices.

Serving Suggestions

Sans Rival is best served chilled, straight from the refrigerator. The contrast between the cold, rich buttercream and the crisp-chewy meringue is heavenly. It’s incredibly rich, so a small slice goes a long way. Pair it with a cup of strong black coffee or unsweetened tea to cut through the sweetness and complement the nutty flavors.

Storage and Reheating Tips

Store the cake in an airtight container in the refrigerator for up to one week. The texture actually improves after a day or two as the layers soften slightly. You can also freeze the entire cake or individual slices for up to 2 months. Wrap it well in plastic wrap and then foil. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

What does ‘Sans Rival’ mean?

Sans Rival is a French phrase that translates to ‘without rival’ or ‘unrivaled.’ It’s a fitting name for such a uniquely decadent and beloved Filipino dessert!

Why did my buttercream look curdled?

This is a very common stage in making French buttercream! It usually happens when the butter and the egg yolk mixture are at slightly different temperatures. The key is to just keep whipping on high speed. The friction and air will bring everything to the same temperature and it will emulsify into a perfectly smooth cream.

Can I make the components in advance?

Yes, absolutely! You can bake the meringue layers up to two days ahead. Once completely cool, store them in an airtight container at room temperature. The buttercream can also be made a day ahead and stored in the fridge. Just let it come to room temperature and re-whip it until smooth before assembling.

My meringue layers are sticky instead of crisp. What happened?

Stickiness is almost always due to humidity or being slightly under-baked. Meringue absorbs moisture from the air, so baking on a humid day can be challenging. Ensure you bake the layers until they are completely dry to the touch and let them cool slowly in the turned-off oven to help them dry out further.

Conclusion

Creating this Heavenly Filipino Sans Rival Cake is a true labor of love, but the result is a spectacular dessert that is worth every moment. The combination of textures and the rich, nutty, buttery flavor is simply out of this world. It’s the perfect centerpiece for celebrations, holidays, or any time you want to treat yourself to something truly special. If you make this showstopper, please share your creation! Snap a photo and tag us on Pinterest and Instagram—we can’t wait to see it!