Decadent Filipino Sans Rival Cake With Cashew Buttercream

Sans rival is the layered meringue cake with cashew buttercream that crunches and melts at the same time. I bake the meringue sheets bone dry so they stay crisp under the cream.

This recipe for Filipino Sans Rival Cake is ideal for special occasions and celebrations. The light meringue combined with smooth cashew buttercream creates a memorable dessert that is both elegant and indulgent.

Filipino Sans Rival Cake Recipe

This exquisite Sans Rival Cake features alternating layers of crisp meringue and velvety cashew buttercream, topped with a sprinkle of finely chopped cashews for added texture. The preparation requires some patience but results in a stunning and flavorful cake that serves about 10 people.

Ingredients

4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 cup finely chopped cashews
1 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup smooth cashew butter
A pinch of salt

Instructions

Preheat the Oven: Preheat your oven to 300°F (150°C) and line three 8-inch round cake pans with parchment paper.
Make Meringue: In a clean mixing bowl, beat the egg whites until foamy. Add cream of tartar, then gradually add granulated sugar while continuing to beat until stiff peaks form.
Bake Meringue: Divide the meringue evenly among the prepared pans, smoothing the tops. Bake for 25-30 minutes, or until lightly golden and crisp. Allow the meringue to cool completely before removing from the pans.

Prepare Cashew Buttercream: In a separate bowl, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, cashew butter, and a pinch of salt. Continue to beat until the mixture is smooth and fluffy.
Assemble the Cake: Once the meringue layers are cool, place one layer on a serving plate. Spread a layer of cashew buttercream on top, sprinkle with some chopped cashews, then add the second meringue layer and repeat the process. Top with the last layer of meringue and frost the entire cake with the remaining buttercream.
Garnish: Decorate the top of the cake with additional chopped cashews for a finishing touch. Chill in the refrigerator for at least an hour before serving.