If you’ve never experienced the magic of Cashew Cake Sans Rival, you’re in for an extraordinary treat. Imagine bite after bite of crisp yet chewy cashew meringue, lusciously layered and frosted with rich French buttercream, and topped with golden, roasted cashews for an irresistible finish. This showstopping Filipino-French dessert is worth every minute you invest, delivering an elegant cake that’s both decadent and wonderfully unique. Whether you’re celebrating with friends or just treating yourself to a sweet indulgence, Cashew Cake Sans Rival is the dessert that turns any day into a delicious event.
Ingredients You’ll Need
Each ingredient in Cashew Cake Sans Rival plays a starring role. These are simple staples, but combined they create a deeply nutty, buttery confection with layers of satisfying textures and flavors. Select fresh, high-quality ingredients and the results will absolutely shine!
- 10 large egg whites at room temperature: Essential for the meringue layers; room temperature whites whip up fluffier and create the cake’s signature crisp-chewy texture.
- 1 cup granulated sugar: Sweetens and stabilizes the meringue, ensuring glossy, sturdy cake layers.
- 1 teaspoon cream of tartar: Prevents the egg whites from collapsing, resulting in strong peaks for the meringue.
- 2 cups finely chopped roasted cashews: Adds a rich, buttery crunch and delivers that classic Sans Rival nutty aroma.
- 1 cup unsalted butter, softened: The heart of the French buttercream, lending silky texture and rich flavor.
- 4 large egg yolks: Base for the buttercream; gives a custardy smoothness and gorgeous yellow hue.
- 1/2 cup granulated sugar: Used to create the sugar syrup for the buttercream—no graininess here, only silkiness!
- 1/4 cup water: Dissolves the sugar into syrup for a flawless, glossy buttercream.
- 1 teaspoon vanilla extract: Adds a sweet, floral depth that complements the nuts and buttercream.
- 1/2 cup chopped roasted cashews for garnish: Gives the finished cake that extra crunch and an irresistible finish.
How to Make Cashew Cake Sans Rival
Step 1: Prepare the Meringue Layers
Let’s start with the backbone of Cashew Cake Sans Rival: its crispy, nutty meringue discs! Preheat your oven to 325°F (165°C) and line three 9-inch round cake pans with parchment paper (this ensures they’ll release cleanly). In a large, impeccably clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add 1 cup of sugar, and keep beating until you get stiff, glossy peaks—the kind that hold their shape well. Gently fold in those precious, finely chopped roasted cashews. Divide the mixture among the pans and smooth it into even layers. Bake for 25–30 minutes until lightly golden and crisp, then cool completely before unmolding.
Step 2: Make the French Buttercream
Now, on to the creamy center of our dream cake! Whisk the egg yolks in a heatproof bowl until smooth. Meanwhile, in a small saucepan, combine 1/2 cup of sugar and 1/4 cup water, then bring it to a boil (don’t stir!). Cook the syrup until it reaches 240°F (115°C)—use a candy thermometer for accuracy. Slowly drizzle this molten syrup into the yolks while whisking constantly (careful—it’s hot!), then keep whisking until the mixture thickens and cools a bit. Gradually beat in the softened butter and vanilla extract until everything’s luscious, pale, and silky smooth.
Step 3: Assemble Your Cashew Cake Sans Rival
This is where the magic happens! Gently peel the cooled meringues from their pans. Lay one on your serving plate, slather with a portion of buttercream, then repeat with the next two meringue layers, spreading more buttercream between each. Finish by frosting the top and sides generously—don’t be shy! Scatter chopped roasted cashews over the entire surface, letting a few cascade down the sides for flair. Chill for at least 2 hours so the layers meld and the cake slices up cleanly.
How to Serve Cashew Cake Sans Rival
Garnishes
The final touch! Amp up Cashew Cake Sans Rival’s elegance by showering the top with extra roasted cashews for that signature crunch. For special occasions, a light dusting of powdered sugar or a few edible flowers can make it even more eye-catching.
Side Dishes
Since this cake is decadently rich, serve it with something refreshing. Try berries, a fruit coulis, or even a scoop of tangy sorbet. Coffee and strong, unsweetened tea are wonderfully classic pairings, balancing the sweetness and richness with a little grown-up edge.
Creative Ways to Present
If you love presentation as much as flavor, play around! Layer individual jars or glasses with broken meringue, dollops of buttercream, and nuts for a modern trifle. Or cut the Cashew Cake Sans Rival into petite squares, and serve as luxurious petits fours on a pretty platter for parties.
Make Ahead and Storage
Storing Leftovers
Cashew Cake Sans Rival actually shines when made ahead—just cover any leftovers tightly and keep in the fridge. The buttercream and meringue layers continue to mellow and meld, becoming even more divine over a day or two. It will stay fresh and delightful for up to 5 days refrigerated.
Freezing
If you want to savor your masterpiece even longer, pop it in the freezer! Wrap slices or the whole cake (well-chilled and solid) in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the fridge before indulging again.
Reheating
No need for reheating—Cashew Cake Sans Rival should always be enjoyed chilled! Taking it straight from the fridge keeps the buttercream firm and the meringue delightfully crisp-chewy. Simply slice and serve once it’s had a moment at room temperature to take off the chill, if you prefer.
FAQs
Can I use other nuts instead of cashews?
Absolutely! While cashews are traditional and give Cashew Cake Sans Rival its nutty richness, almonds or pistachios also work well and bring their own unique flavors. Just make sure they’re roasted for maximum crunch and aroma.
How do I know when the meringue layers are done baking?
The meringue should feel dry to the touch, crisp, and just slightly golden around the edges. If you’re unsure, give it a gentle tap—if it sounds hollow, it’s ready! Always cool the layers fully to avoid sticking and breaking.
Is a candy thermometer necessary for the buttercream?
For best results, yes! That perfect 240°F sugar syrup ensures a smooth, stable buttercream that won’t turn grainy. If you don’t have a thermometer, watch for thick, rapid bubbles, and a syrup consistency, though it might take some practice.
Can I make Cashew Cake Sans Rival gluten free?
Happily, yes! This cake is already flourless, so it’s naturally gluten free. Just double-check that your vanilla extract and any additives are certified gluten free if needed.
Why is my meringue chewy instead of crisp?
This can happen if there’s too much humidity or if the meringue wasn’t baked quite long enough. Bake until fully dry, and always store the cake chilled. Even if the meringue softens over time, it still tastes incredible with the buttercream and nuts.
Final Thoughts
This Cashew Cake Sans Rival deserves a place at every celebration—or even for those quiet evenings when you want a special treat just because. It’s a dazzling combination of textures, flavors, and Filipino nostalgia that’s impossible to resist. Gather your ingredients, invite a friend to help, and let yourself fall in love with this unforgettable cake. Happy baking!
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Cashew Cake Sans Rival Recipe
- Total Time: 1 hour plus chilling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and nutty goodness of Cashew Cake Sans Rival, a Filipino-inspired dessert that combines layers of crispy cashew meringue with luscious French buttercream. This show-stopping cake is perfect for special occasions or anytime you crave a decadent treat.
Ingredients
Egg White Meringue:
- 10 large egg whites at room temperature
- 1 cup granulated sugar
- 1 teaspoon cream of tartar
- 2 cups finely chopped roasted cashews
French Buttercream:
- 1 cup unsalted butter, softened
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
Garnish:
- 1/2 cup chopped roasted cashews for garnish
Instructions
- Prepare the Meringue: Preheat the oven to 325°F (165°C). Beat egg whites and cream of tartar until stiff peaks form. Fold in chopped cashews and spread into cake pans. Bake until golden.
- Make the Buttercream: Whisk egg yolks; cook sugar and water to 240°F (115°C). Slowly add to yolks, then beat in butter and vanilla.
- Assemble the Cake: Layer meringue discs with buttercream, frost the cake, and garnish with chopped cashews. Chill before serving.
Notes
- Serve chilled for clean slices.
- Freeze for extended storage.
- Toasting cashews enhances flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino, French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 28 g
- Sodium: 80 mg
- Fat: 33 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 135 mg
