Sans Rival Recipe
Sans Rival, a famous Filipino cake is a layered dessert that intersperses cashew meringue with French buttercream. This rich and decadent dessert, perfect for any occasion, comes together quickly and disappears just as fast. An impressive dessert requiring minimal effort, take a sweet journey to "the Pearl of the Oriental Seas."
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Servings: 16 servings
Calories: 260kcal
Ingredients
For the Cashew Meringue:
- ½ cup cashew flour
- ¼ cup wheat flour
- 6 egg whites
- pinch of cream of tartar
- 1 cup sugar
- 1 teaspoon vanilla extract
For the French Buttercream:
- 6 egg yolks
- ¾ cup sugar
- ⅓ cup water
- ¾ cup unsalted butter softened at room temperature
- 1 teaspoon vanilla extract
For the Cake Decoration:
- 1 cup roasted cashews to fill and decorate
Instructions
- Preheat the oven to 320 °F / 160 °C. Prepare two or three baking sheets, lined with wax paper. Depending on the size of each tray, draw five circles about five to six inches in diameter on the paper as a guide.
- Using an electric mixer, beat egg whites until stiff peaks form. When firm, add sugar and cream of tartar. Continue beating for about three more minutes.
- Remove the bowl from the mixer, and add the wheat flour and cashew flour little by little. Using a rubber spatula, mix well making enveloping movements. Make sure to remove all lumps.
- Put the meringue into a piping bag without a nozzle. Spiral meringue over the circles previously drawn on the parchment paper. Repeat this process until you have about five or six circles of meringue.
- Bake the trays of meringue in a preheated oven for about thirty minutes until the meringue layers are light golden brown in color, slightly toasted and dry to the touch. Allow the meringue to cool completely.
- While the meringue layers are cooling, start preparing the French buttercream. Add softened butter to a mixing bowl. Using an electric mixer on low speed, soften the butter for about five minutes until the butter turns smooth and slightly white.
- Gently fold in the beaten egg yolks, and continue beating for at least five more minutes.
- Now, put the sugar and water in a small saucepan. Place it on the stove over high heat, and let it cook to softball stage for about five minutes, until you get a thick syrup. Add the vanilla extract and turn off the stove.
- Slowly add the hot sugar syrup into the butter while beating. Keep beating until the softened butter, egg yolks and sugar syrup mixture has completely cooled. Then, place the buttercream inside a piping bag to make decorating the Sans Rival easier.
- To assemble the Sans Rival cake, put a layer of meringue on a serving tray. Then, using the pastry bag, cover the surface of the meringue with the French buttercream until it has a uniform texture. Add some ground cashew nuts as a filling, and put a layer of the meringue again. Repeat these steps until the cashew meringue layers are finished.
- Finally, level the Sans Rival cake and make sure that all the layers are aligned. With the remaining buttercream, decorate the Sans Rival cake to your liking. You can place toasted cashews on the sides and top the cake with more cashew chunks. After decorating your sweet treat, place the Sans Rival cake in the fridge and let it rest for at least twelve hours before serving.
- Before eating the Sans Rival cake, remove it from the fridge and let it come room temperature before serving.
Notes
Nutrition
Serving: 1 | Calories: 260kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 25mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 363IU | Calcium: 17mg | Iron: 1mg
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