A Sans Rival cake literally means unrivaled, and that it is!
The cake originates from the Philippines and features layers of cashew meringue discs and French buttercream.
It is a decadent dessert that has a unique texture that comes from crunchy meringues.
If you are not a fan of cashews, try making this cake with unsalted pistachios! It tastes equally as delicious.
RECIPE:
INGREDIENTS:
Meringue:
2 cups roasted and unsalted cashews
9 egg whites
1/2 teaspoon cream of tartar
1 cup granulated sugar
Frosting:
3/4 cup granulated sugar
1/4 cup water
9 egg yolks
1 cup butter, softened and cut into cubes
1 teaspoon vanilla extract
STEPS:
Preheat your oven to 300 degrees F and line three baking sheets with parchment paper. On the parchment papers, draw five 8-inch circles. Then, flip each parchment sheet over so the color won’t come into the meringue.
Blitz the cashews in a food processor until it forms a slightly fine crumb.
In the bowl of a stand mixer, beat the egg whites over medium speed with the cream of tartar. Then, slowly add granulated sugar, increasing the mixing speed to high. Keep beating the eggs until stiff peaks form.
Spread the meringue evenly amongst the five discs you had drawn earlier. Bake for 40 minutes.
Set aside to cool for 15 minutes.
In a pot, cook the sugar and water from the frosting until it boils. While this is happening, beat the egg yolks until doubled in volume.
Then, with the mixer on low, add the sugar and water. Slowly increase the speed of the mixer until the bowl cools to room temperature.
Add the softened cubed butter and vanilla extract and keep mixing until the mixture resembles frosting. This may take a few minutes.
To assemble, layer meringue and frosting over one another. Decorate the edges with more frosting and crumbled cashews and serve.
Enjoy!
The Bored Baker 👩🏽🍳
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