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
- 4 large egg whites
- 1 cup granulated sugar, divided
- 1/4 teaspoon cream of tartar
- 1 cup finely ground cashews
- 1/4 cup all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped cashews (for garnish)
Instructions
- Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper and trace 8-inch circles as guides.
- 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.
- Bake meringue layers: Divide batter equally among traced circles, spreading evenly. Bake for 40-45 minutes until dry. Cool completely.
- Make buttercream: Beat butter until creamy. Add powdered sugar, remaining 1/4 cup granulated sugar, and vanilla. Whip until light and fluffy.
- 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
- For a nut-free version, replace cashews with toasted coconut.
- Store in the refrigerator for up to 3 days.
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.
| Variation | Key Difference |
|---|---|
| Silvana | Smaller, individual-sized portions |
| Bolo sans rival | Goan version with local adaptations |
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