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sans rival recipe

Sans Rival

A sweet and decadent layered cake made up of meringue, buttercream, and chopped cashews.
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Prep Time 2 hours
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 3 hours 45 minutes
Course Dessert
Cuisine Filipino
Servings 12 pieces

Ingredients
  

Ingredients for the Meringue

  • ¾ cup ground cashews (95 g)
  • ½ cup chopped cashews (70 g)
  • ¼ cup all-purpose flour (30 g)
  • 6 egg whites
  • 1 teaspoon cream of tartar
  • 1 cup granulated sugar (225 g)

Ingredients for the Icing:

  • ¾ cup granulated sugar (170 g)
  • ¼ cup water (55 ml)
  • 6 egg yolks
  • ⅛ teaspoon vanilla extract
  • 1 ½ cups unsalted butter (cubed and softened) (235 g)

Ingredients for Decoration

  • 1 ½ cups roasted chopped cashews (105 g)

Instructions
 

Preparing the Layers

  • First, preheat your oven to 300 degrees F/150 degrees C and butter and flour four 8-inch/20 cm cake rings. Place the rings on a baking sheet with parchment paper.
  • Now, onto the meringue. In a bowl, mix ground and chopped cashews and all-purpose flour and set aside.
  • Beat the egg whites with cream of tartar at medium speed for 1 minute using an electric mixer, gradually adding sugar. Then, switch to high speed and beat for about 4 to 5 minutes until medium peaks form.
  • Add flour/nuts mixture to the egg whites and mix with a rubber spatula until well combined.
  • Next, distribute the preparation into the cake rings and spread evenly, either with a small spatula or by piping from a pastry bag. Bake the meringue for 50 to 55 minutes or until dry.
  • Once the meringue disks are baked, immediately flip each onto another parchment paper sheet. Peel off the parchment from the bottom and let it cool.

Making the Icing

  • Beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed, using an electric mixer.
  • In a heavy-bottomed saucepan, bring water and sugar over low heat and cook sugar syrup up to 240 degrees F or 115 degrees C.
  • Reset the mixer to low speed and gently pour sugar syrup over the beaten egg yolks and beat.
  • Transfer the ready egg yolks/sugar mixture to another bowl, cover with plastic film, and let it cool.
  • Beat softened butter at low speed until smooth in a separate bowl. Switch to medium speed and continue to beat until the volume increases.
  • Reset the mixer to low speed again and add the cooled egg yolks/sugar mixture. Whisk until the Sansrival icing is smooth.

Assembling the Cake

  • To assemble the cake, place the first meringue disk on a serving board. Spread the icing on top of the disk and sprinkle with roasted chopped cashews.
  • Repeat with the remaining disks and icing.
  • Cover the top of the cake and edges with icing and sprinkle with roasted chopped cashews.