If you’re looking for a unique dessert with layers of crunch, cream, and a rich nutty flavor, sans rival cake is the perfect treat. Known for its delicate cashew meringue and silky buttercream, this Filipino dessert is both elegant and delicious. In this guide, I’ll show you how to make an authentic sans rival cake recipe from scratch, walking you through each step so you can confidently recreate this delightful cake at home.
Ingredients List
For the Cashew Meringue Layers:
- 6 large egg whites
- 1 ½ cups granulated sugar
- 1 cup cashews, finely chopped or ground
- ¼ teaspoon cream of tartar
For the Buttercream Frosting:
- 1 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 6 egg yolks
- 1 tablespoon vanilla extract (optional for extra flavor)
For Garnish:
- ½ cup roasted cashews, roughly chopped
Step-by-Step Sans Rival Cake Recipe
Creating a sans rival cake is a rewarding process that requires patience and attention to detail. Follow each step carefully, and you’ll end up with a stunning dessert featuring crispy meringue layers and creamy buttercream.
Step 1: Preparing the Cashew Meringue Layers
The meringue layers are the heart of the sans rival cake. Achieving a light yet chewy texture with a hint of nuttiness is crucial for the signature taste and structure of this dessert.
Instructions:
- Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Line two baking sheets with parchment paper to prevent sticking.
- Prepare the Meringue Mixture: In a large mixing bowl, add 6 egg whites and ¼ teaspoon of cream of tartar. Beat on medium speed until the egg whites form soft peaks, where the mixture holds its shape but still slightly droops.
- Gradually Add Sugar: Add 1½ cups of sugar slowly, one tablespoon at a time, to allow it to dissolve completely. Continue to beat on high speed until the meringue reaches stiff, glossy peaks. This means the mixture should stand upright and retain a shiny finish.
- Fold in the Cashews: Once the meringue is ready, gently fold in 1 cup of finely chopped or ground cashews. Use a spatula and be careful not to deflate the meringue by mixing too vigorously; this keeps the meringue light and airy.
- Divide and Shape: Divide the meringue mixture into four equal portions. Spread each portion onto the prepared baking sheets, shaping each into an 8-inch circle. Use a spoon or spatula to smooth the tops and edges for uniform layers.
- Bake the Meringue Layers: Place the baking sheets in the oven and bake for 25-30 minutes or until the meringue is a light golden brown. When done, allow the layers to cool completely on wire racks to prevent them from cracking.
Step 2: Making the Buttercream Frosting
The rich buttercream frosting adds a velvety texture and complements the nutty meringue layers. Made with egg yolks and butter, this buttercream is creamy and indulgent.
Instructions:
- Cream the Butter and Sugar: In a separate mixing bowl, beat 1 cup of softened, unsalted butter with 1 cup of powdered sugar. Mix on medium speed until the mixture becomes smooth and fluffy.
- Add the Egg Yolks: Incorporate 6 egg yolks into the mixture one at a time, ensuring each yolk is well blended before adding the next. This step adds richness to the buttercream.
- Add Vanilla (Optional): For an extra hint of flavor, add 1 tablespoon of vanilla extract and mix until smooth. Vanilla is optional, but it enhances the flavor depth of the frosting.
- Chill if Needed: If your buttercream becomes too soft, refrigerate it for 5-10 minutes to firm up. This will make it easier to spread evenly between the meringue layers.
Step 3: Assembling the Sans Rival Cake
Now that the meringue layers and buttercream frosting are ready, it’s time to assemble your sans rival cake. This part requires care and patience to ensure each layer is even and stable.
Instructions:
- Layer the Meringue and Buttercream: Place one of the cooled meringue layers on a flat serving plate. Spread a generous layer of buttercream on top, using a spatula to evenly cover the surface. Add another meringue layer on top and repeat the buttercream spreading process. Continue this until all meringue layers are stacked and topped with buttercream.
- Top Layer and Cashew Garnish: Once the final meringue layer is added, spread a thick layer of buttercream on top and around the sides, if desired. Sprinkle ½ cup of roughly chopped roasted cashews over the top of the cake as garnish. The roasted cashews add a lovely crunch and flavor to each bite.
Step 4: Chilling and Serving
- To achieve the best texture and make slicing easier, chill your sans rival cake for at least an hour before serving.
- Chilling: Place the assembled cake in the refrigerator and allow it to chill. This helps the buttercream set and makes each layer firmer, giving the cake a beautiful presentation.
- Serving: When ready to serve, use a sharp knife to slice through the layers. Serve each slice chilled for the perfect texture and flavor combination.
Tips for Perfecting Your Sans Rival Cake
- Don’t Overbeat the Meringue: Overbeating egg whites can cause the meringue to become dry and grainy. Stop beating when you reach stiff, glossy peaks.
- Chill the Buttercream if Needed: If the buttercream softens too much during preparation, pop it in the fridge for a few minutes to firm up before spreading.
- Use Roasted Cashews for Extra Flavor: Roasting the cashews deepens their flavor, enhancing the cake’s overall taste. Be careful not to over-roast, as they can become bitter.
- Keep Layers Thin and Even: Spreading thin, even layers of meringue will ensure a balanced cake that isn’t too thick. Consistent layers are also visually appealing and make for smoother assembly.
- Allow the Meringue Layers to Cool Completely: Warm meringue can cause the buttercream to melt, so it’s essential to let each layer cool completely on wire racks before assembling.
By following these steps and tips, you’ll create a sans rival cake that’s as delicious as it is impressive. With its crispy meringue, creamy buttercream, and nutty cashew crunch, this cake is truly one-of-a-kind and perfect for special occasions. Enjoy your homemade sans rival and savor the flavors of this beloved Filipino dessert!
FAQ
Can I make sans rival cake without cashews?
Yes, other nuts like almonds or pistachios can be used, though it may slightly change the flavor.
Why is my meringue layer too soft?
Soft meringue could result from underbeating egg whites or high humidity during baking.
How long does sans rival cake last?
When stored in the fridge, sans rival can last up to a week, or it can be frozen for longer storage.
Can I make sans rival cake in advance?
Absolutely! The flavors develop more depth after a day in the refrigerator, making it even more delicious.
Is it safe to eat raw eggs in buttercream?
To reduce risk, use pasteurized eggs for the buttercream if you’re concerned about raw eggs.
