Sans Rival (Filipino Cashew Meringue Cake)

Sans Rival (Filipino Cashew Meringue Cake)

Sans Rival (Filipino Cashew Meringue Cake)

Sans rival is a luxurious Filipino layer cake made of crisp cashew meringue wafers and rich French buttercream. Its name, meaning “without rival” in French, reflects its status as a celebrated dessert in the Philippines, particularly in Dumaguete, Negros Oriental.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

Instructions

  1. Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper and trace 8-inch circles as guides.
  2. Make meringue: Beat egg whites with cream of tartar until foamy. Gradually add 3/4 cup granulated sugar until stiff peaks form. Fold in ground cashews and flour.
  3. Bake meringue layers: Divide batter equally among traced circles, spreading evenly. Bake for 40-45 minutes until dry. Cool completely.
  4. Make buttercream: Beat butter until creamy. Add powdered sugar, remaining 1/4 cup granulated sugar, and vanilla. Whip until light and fluffy.
  5. Assemble cake: Place one meringue layer on a plate. Spread with buttercream, then repeat layers. Frost the outside and top with chopped cashews. Chill for 2 hours before serving.

Tips & Notes

FAQ

What’s the origin of sans rival?

Sources conflict: some link it to the French dacquoise, while others trace it to a Spanish-Romanov cake called tarta imperial rusa.

Can I use other nuts?

Yes, pili nuts or pistachios are traditional alternatives to cashews.

VariationKey Difference
SilvanaSmaller, individual-sized portions
Bolo sans rivalGoan version with local adaptations

Sources