Sans Rival – Filipino Cashew Meringue Layer Cake

Is it French or Filipino? Well, the name is French (sans rival = no rival), but this is one of the most amazing of Filipino desserts. It’s sweet, luscious, and absolutely delicious. My parents baked this for their wedding, and I bake it every Christmas. I make a double portion (which you’ll see in my video) and then freeze two thirds for special occasions.

This isn’t a quick cake. But it’s absolutely worth it.

Watch this video for the full method with tips and tricks!

Direct link: https://youtu.be/ALJJFs6tpew

Recipe

This is a recipe that my dad perfected over many years, which he gifted to me. Most important tip: Don’t rush! Wait for those stiff peaks, the right grind of cashew, the right temperature for the sugar syrup and so on.

Cashew Meringue Wafers

  • 6 egg whites
  • ¾ cups sugar
  • 1.5 cups cashew, chopped finely, plus extra for topping (about 400 grams whole unsalted, unroasted cashews)
  • 1 tsp vanilla

Beat egg whites until soft peaks are formed. Gradually add the sugar, beating well after each addition. Continue beating until egg whites are very stiff. Fold in cashews and vanilla. Spread thinly on inverted baking sheets topped with silicone baking sheets. Bake at 350 degrees F for 25 minutes or until golden brown. Remove wafers while hot. You will need to carefully peel them off. Set aside to cool.

French Buttercream

  • 1 cup sugar
  • 1/3 cup water
  • 6 egg yolks
  • 250 grams butter at room temperature, cut into small cubes
  • 2 tbsp. rum or brandy

Boil sugar and water until it spins a thread (dip spoon in and lift to see if thin threads appear after drops). Meanwhile beat yolks with an electric whisk until thick. Pour syrup in thin streams while beating. Beat until very thick, creamy and cool (about 10 minutes). Switch from whisk to paddle or beater attachment. While beating, gradually add in butter. Add liqueur. Blend on medium high until fluffy and stiff (another 10 minutes). 

Assembly

Layer wafers and cream. Cut the cake in half and place one half on top of the other. Sprinkle extra ground cashew on top. Wrap in cling film and put in the freezer (for at least two hours). Take out and put in the refrigerator at least 1 hour before serving.

2 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s