Sans Rival has nutty meringue layers, creamy French buttercream filling, and crunchy cashews. Chewy and buttery, this Filipino cake is truly one special treat!
Hello, dear Kawaling Pinoy readers! I am Sanna, the baking gal from Woman Scribbles, and I am back with another sweet treat for you!
I already have a few of my favorite baked goods recipes, such as bicho-bicho, crema de fruta, and corned bread pandesal, on the blog, and I am excited to add this Sans Rival to the list! Chewy, creamy, and buttery, this cake is a unique and heavenly dessert perfect for any occasion. I can’t wait for you to make it!
What is Sans Rival
Sans Rival, which means without rival, lives up to its name. With scrumptious layers of nutty meringue, creamy French buttercream, and chopped cashews, this Filipino dessert cake is far from ordinary!
Inspired by the French Dacquoise, made of almond and hazelnut meringue, the Sans Viral has been adapted to fit local tastes and the availability of ingredients, such as cashews.
How to Make Sans Rival
This is a quick rundown of the process with helpful tips. The recipe card below has a detailed ingredient list and instructions. If you love the luscious flavors but prefer a smaller cake version, check out this silvanas recipe.
Preparing the Meringue Batter
The meringue layers are made of whipped egg whites with finely chopped cashews folded in.
- In a stand mixer bowl, beat the egg whites at medium to high speed for a minute. Sprinkle the cream of tartar to help stabilize the meringue and continue beating until soft peaks form. Gradually add sugar while beating continuously until stiff peaks form.
- Pour in the vanilla and add about ⅓ of the finely chopped cashews. Gently fold in using a rubber spatula. Fold the remaining cashews in two more additions.
- Cashews are traditionally used, but you can also substitute almonds, pistachios, hazelnuts, or macadamias for variety.
Baking the Meringue Layer
- Invert three 9-inch round cake pans and grease and flour the bottoms. Scoop equal amounts of the meringue batter on the surface of the prepared pans, and, using a spatula, spread until smooth and evenly flattened.
- Bake in a 325 F oven for 15 to 20 minutes or until the meringues are lightly browned.
- Remove the meringues from the oven. While still hot, use a wide spatula to lift them and gently transfer them to a cooling rack. The meringue expands during baking but shrinks to its original size as it cools. There is no need to trim it.
Making the French Buttercream
French Buttercream is made of whipped egg yolks, sweetened with cooked sugar syrup, then made rich with softened butter.
- Combine the sugar and water in a medium saucepan and stir. Let the mixture boil over medium heat. Once boiling, place a candy thermometer in the pan to monitor the temperature.
- Meanwhile, beat the egg yolks in a stand mixer on high speed until they thicken and become pale in color. Continue to beat while the sugar/ water mixture cooks in the pan.
- Once the sugar mixture reaches 238 F, turn the heat off and slowly pour the sugar syrup into the yolks in a thin, continuous stream while the mixer is still running. Continue beating the yolks until the mixing bowl is cool to the touch.
- With the mixer still running, add the softened butter, about a tablespoon at a time. Beat until a fluffy buttercream forms.
- Ensure the butter for the buttercream frosting is soft and at room temperature. Cold butter can make the frosting curdle, and if it is too warm or almost melting, it can make the frosting grainy. Take the butter out of the fridge about 30 minutes before using.
Assembling the Cake
- Place one meringue layer on a serving platter. Spread a thin layer of buttercream over the surface of the meringue and sprinkle with some of the chopped cashews.
- Place the second meringue layer on top. Spread a thin layer of the buttercream and sprinkle with cashews.
- For the final layer, place the last cake wafer, bottom side up, on top of the buttercream layer. Cover the top and sides of the cake with the remaining buttercream.
- Garnish the top and sides of the cake with the remaining chopped cashews.
And there you have it, a stunning masterpiece for your everyday celebrations. Sans Rival takes some time, but it is worth the effort. It’s a rich and decadent dessert that’s sure to impress!
I can’t blame you if you want to slice and eat it immediately, but please don’t! Chill the cake for the best texture and flavor for a couple of hours before serving. You can store it in an airtight container and freeze it to seal in freshness. And, of course, enjoy!
