Sans Rival Cake Recipe – Crispy Cashew Meringue Cake with Silky French Buttercream

Sans Rival Cake is one of the most beloved Filipino desserts, known for its crispy cashew meringue layers filled with rich and silky French buttercream. The name Sans Rival comes from the French phrase meaning “without rival,” which perfectly describes this elegant dessert. Although it looks like a cake from a high-end bakery, making a homemade Sans Rival Cake is easier than you might think when you follow the right techniques.

If you’re looking for a Sans Rival Cake recipe that is not overly sweet, has a perfectly crisp meringue, and features a smooth, buttery French buttercream, then this recipe is for you. We carefully balanced the sweetness so you can truly enjoy the roasted cashew flavor without being overwhelmed by sugar.

Unlike many commercial versions that are extremely sweet, this homemade Sans Rival Cake highlights the delicious combination of roasted cashews, airy meringue, and creamy buttercream. Every bite gives you the perfect balance of crunch and creaminess that makes this Filipino cake so irresistible.

Whether you’re preparing it for birthdays, Christmas, New Year, family gatherings, or simply as a weekend dessert, this Sans Rival Cake is guaranteed to impress your family and friends.

If this is your first time making Sans Rival Cake, don’t worry. Follow each step carefully, and you’ll be rewarded with a beautiful homemade dessert that’s worthy of any special occasion.

10 Helpful Tips for the Best Sans Rival Cake

1. Roast the cashew nuts first

Roasting brings out the natural oils and flavor of the cashews, making your Sans Rival much more aromatic and delicious.

2. Keep everything grease-free

Any oil or grease on your bowl, whisk, or spatula can prevent your egg whites from whipping properly. Wipe your utensils with a little vinegar before starting.

3. Use room temperature egg whites

Room temperature egg whites whip faster and create a more stable meringue.

4. Don’t overmix after adding the cashews

Fold gently using a spatula to keep the meringue light and airy.

5. Draw your circles first

Using 6.5-inch guides helps create even cake layers for a professional-looking Sans Rival Cake.

6. Remove the meringue while still slightly warm

Don’t wait until it completely cools before removing the parchment paper, or it may stick.

7. Watch the sugar syrup carefully

If the syrup cooks too long, it hardens quickly when mixed into the egg yolks.

8. Let the buttercream cool before adding butter

The egg yolk mixture should be close to the same temperature as the butter to prevent curdling.

9. Chill before serving

Refrigerating the cake allows the buttercream to firm up while keeping the meringue crisp.

10. Decorate with extra roasted cashews

A generous coating of roasted cashews adds beautiful texture and even more nutty flavor.

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Foolproof Sans Rival Cake Recipe for Beginners

This Sans Rival Cake Recipe features crispy roasted cashew meringue layers filled with silky French buttercream that's rich but not overly sweet. It's a classic Filipino dessert that's perfect for birthdays, holidays, celebrations, or whenever you're craving an elegant homemade cake.

Author Onyok Kokok

Ingredients

For the Meringue

4 egg whites room temperature
1/4 teaspoon cream of tartar
4 tablespoons granulated white sugar
1/4 teaspoon salt
1 tablespoon cornflour or cornstarch
1 cup roasted cashew nuts

For the French Buttercream

4 egg yolks
1/2 cup granulated white sugar
1/4 cup water
1 cup softened butter 250 grams, room temperature

For the Toppings

3/4 to 1 cup roasted crushed cashew nuts

Instructions

Roast and Prepare the Cashew Nuts
Roast the cashew nuts at 175°C (347°F) for 12 minutes. Allow them to cool completely before processing.
Using a blender or food processor, crush the cashew nuts into two different textures:
For the meringue, crush the cashews finer (but not into a powder).
For the topping, crush the cashews slightly coarser so they add more texture to the finished cake. Sift the coarsely crushed cashews using a strainer. The finer particles that pass through the strainer can be added to the meringue, while the larger crushed pieces remaining in the strainer are reserved for decorating the cake.
Make the Meringue
In a small bowl, combine the granulated sugar, salt, and cornflour (or cornstarch). Mix well. The cornflour helps absorb excess moisture, resulting in a crispier meringue.
Ensure that your mixing bowl, whisk, and utensils are completely clean and free from grease. Wipe them with a paper towel lightly dampened with vinegar to remove any traces of oil.
In a stand mixer (or using a hand mixer), beat the egg whites together with the cream of tartar until bubbly.
Gradually add the sugar mixture while mixing at medium-high speed. Continue beating until the meringue reaches soft peaks.
Add the finely crushed roasted cashew nuts and gently fold them into the meringue using a spatula until just combined.
Transfer the meringue into a piping bag.
Prepare the Meringue Layers
Line a baking tray with parchment paper.
Draw four 6.5-inch circles on the parchment paper, then flip the paper over so the ink or pencil markings do not come into contact with the meringue.
Divide the meringue evenly into the four circles.
Pipe the meringue inside each circle and use an offset spatula to spread and level the surface evenly.
Bake the Meringue
Preheat your oven.
Bake the meringue layers at 170°C (338°F) for 24 to 26 minutes, or until they become lightly golden brown.
Prepare the French Buttercream
In a saucepan, combine the water and granulated sugar. Gently swirl or shake the pan to distribute the sugar evenly.
Place the saucepan over medium heat and allow the syrup to come to a boil without stirring.
While waiting for the syrup, beat the egg yolks continuously using a stand mixer.
Once the syrup begins boiling, cook it for 5 minutes, or until it reaches 112°C (234°F) if using a thermometer. Do not cook it longer than 5 minutes, or the syrup may harden when added to the egg yolks.
With the mixer running, slowly pour the hot sugar syrup into the beaten egg yolks in a thin, steady stream.
Continue beating for about 10 minutes, or until the mixture has cooled completely. The egg yolk mixture should be close to the same temperature as the softened butter.
Gradually add the softened butter while mixing.
Continue beating for another 5 minutes until the buttercream becomes smooth, silky, light, and fluffy.
Set aside.
Cool the Meringue
Remove the baked meringue layers from the oven.
Allow them to cool for about 5 minutes.
Carefully peel off the parchment paper while the meringue is still slightly warm, as it may stick if allowed to cool completely.
Transfer the meringue layers to a cooling rack and let them cool completely.
Assemble the Sans Rival Cake
Spread a small amount of buttercream onto a cake board to help secure the first meringue layer.
Place the first meringue layer on the cake board.
Spread an even layer of French buttercream over the meringue using an offset spatula.
Repeat the process with the remaining meringue layers, spreading buttercream between each layer.
Cover the top and sides of the cake with the remaining buttercream. Smooth the sides using a cake scraper if desired.
Generously coat the top and sides with the reserved coarsely crushed roasted cashew nuts.
Pipe decorative buttercream swirls on top using a Wilton 1M piping tip or your preferred piping tip.
Chill and Serve
Refrigerate the Sans Rival Cake for at least 2 to 4 hours, or overnight for the best flavor and texture.
Slice using a sharp knife, wiping the blade clean between slices for neat cuts.
Serve chilled and enjoy your delicious homemade Sans Rival Cake with family and friends!

Storage

Store your Sans Rival Cake in an airtight cake container inside the refrigerator for up to 5 days. Serve directly from the refrigerator for the best texture, or let it sit at room temperature for 5-10 minutes if you prefer softer buttercream.

For longer storage, freeze the fully assembled cake for up to 1 month. Wrap it well to prevent freezer burn.

Frequently Asked Questions

Why did my meringue collapse?

Usually this happens because the egg whites were under-whipped, over-whipped, or contaminated with grease or egg yolk.

Can I use a hand mixer?

Yes. A hand mixer works well but may take a little longer than a stand mixer.

Why is cornflour added?

Cornflour helps absorb excess moisture, resulting in crispier meringue layers.

Can I substitute almonds or peanuts?

Traditionally, Sans Rival uses roasted cashews. Other nuts may work but will change the flavor and texture.

Can I make Sans Rival ahead of time?

Absolutely. In fact, many people prefer making it a day ahead because the flavors develop even more after chilling overnight.

Why is my buttercream curdled?

This usually happens when the butter is colder than the egg yolk mixture. Make sure both are close to room temperature before combining.

Should Sans Rival be served chilled?

Yes. Chilling gives the buttercream the perfect consistency while keeping the meringue crisp.

Sans Rival Cake Recipe Video

For more recipe videos, visit our YouTube channel, Onyok Kokok, by clicking the link below.

https://www.youtube.com/@onyokkokok8538

Discover more step-by-step written recipes by clicking the link below.

Latest Recipes – Onyok Kokok Kitchen

Final Note

This homemade Sans Rival Cake Recipe is proof that bakery-quality desserts can be made right in your own kitchen. With crispy roasted cashew meringue, luxurious French buttercream, and just the right amount of sweetness, this recipe is perfect for birthdays, holidays, family gatherings, or simply treating yourself to an unforgettable Filipino dessert.

If you try this Sans Rival Cake recipe, we’d love to hear how it turned out! Leave a comment, share your photos, and don’t forget to watch our YouTube video for the complete step-by-step tutorial.