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Sans Rival Cake Recipe
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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!