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
Scale
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
