Name: Cashew Cake Sans Rival Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Filipino
Ingredients: 10 large egg whites; 1/2 teaspoon cream of tartar; 1 cup granulated sugar; 2 cups roasted cashews, finely chopped and divided; 1 tablespoon cornstarch; 1 cup unsalted butter, softened; 6 large egg yolks; 3/4 cup granulated sugar; 1/3 cup water; 1 teaspoon pure vanilla extract

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If you have a soft spot for rich, nutty, and undeniably luxurious desserts, then you are going to fall head over heels for this Cashew Cake Sans Rival Recipe. This Filipino classic dazzles with layers of crisp, airy cashew meringue and a velvety smooth French buttercream that’s bursting with roasted cashew goodness. Every bite offers an irresistible combination of textures and flavors that feels like a warm hug of sweetness and crunch. Making this cake might sound fancy, but it’s actually quite approachable when you break it down, and the result is pure show-stopping delight perfect for celebrations or any day you want to treat yourself in style.

Cashew Cake Sans Rival Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step to creating something truly spectacular. Each one plays a key role: egg whites whip up light meringue layers, cashews provide distinctive crunch and flavor, while sugar and butter create that classic richness and sweetness you’ll love.

10 large egg whites: The foundation for the light, airy meringue layers that give this cake its signature texture.
1/2 teaspoon cream of tartar: Stabilizes the egg whites to help them hold those glossy peaks perfectly.
1 cup granulated sugar: Sweetens the meringue and achieves that crisp crust as it bakes.
2 cups roasted cashews (finely chopped and divided): Adds nutty flavor and delightful crunch throughout the cake and on the outside as decoration.
1 tablespoon cornstarch: Keeps the meringue layers tender without losing crispness.
1 cup unsalted butter (softened): Creates the luscious, creamy French buttercream that brings richness and moisture.
6 large egg yolks: The secret ingredient in the buttercream that makes it silky and custardy.
3/4 cup granulated sugar: Transforms into syrup to mix gently into the yolks for smooth texture.
1/3 cup water: Used to cook the sugar syrup to the perfect consistency for the buttercream.
1 teaspoon pure vanilla extract: Adds fragrant warmth and depth to the buttercream.

How to Make Cashew Cake Sans Rival Recipe

Step 1: Prep and Bake the Meringue Layers

Begin by preheating your oven to 325°F and lining four 9-inch round cake pans with parchment paper to ensure a smooth release later. In a large, clean bowl, whisk your egg whites and cream of tartar until soft peaks start to form—it’s all about aeration here, laying the groundwork for those light meringue layers. Slowly add the first cup of sugar while beating, continuing until you see stiff, glossy peaks that shine with promise. Next, carefully fold in 1 1/2 cups of your finely chopped roasted cashews combined with cornstarch; this adds the irresistible crunch and a bit of structure to your meringue. Divide this mixture evenly among the pans, spreading gently and evenly for layers that bake uniformly. Slide them into the oven and bake for 25–30 minutes until they’re crisp on the outside and lightly golden—you’ll know they’re done when you can tap and hear that satisfying crisp sound. Let them cool completely before moving on.

Step 2: Craft the Silky French Buttercream

While your meringue layers cool, it’s time to make the decadently creamy buttercream. In a small saucepan, combine water and 3/4 cup sugar and bring to a boil, cooking the syrup until it reaches 240°F—the soft-ball stage crucial for a perfectly stable buttercream. Meanwhile, beat your egg yolks in a stand mixer on high speed until pale and thick; you want them light and voluminous as the base of your frosting. With the mixer running, slowly drizzle in your hot sugar syrup in a thin stream; this gradual process cooks the yolks gently and builds richness. Keep beating until the mixture cools to room temperature. Finally, add softened butter a little at a time along with the vanilla extract, beating continuously until your buttercream is smooth, fluffy, and totally dreamy. This is the luscious filling that will carry all those beautiful layers together.

Step 3: Assemble Your Cashew Cake Sans Rival

Now comes the fun part. Place one meringue layer onto your serving plate and spread a generous amount of buttercream evenly across the surface. Repeat this process, stacking the layers with that creamy filling in between until all four layers are stacked tall and proud. Use the remaining buttercream to cover the entire cake, smoothing the sides and top for a flawless finish. Finally, press the reserved 1/2 cup of chopped cashews onto the sides and top of the cake, giving it that irresistible nutty crust that’s both decorative and delicious. Chill the assembled cake for at least 2 hours—this makes slicing easier and allows all those flavors to meld beautifully.

How to Serve Cashew Cake Sans Rival Recipe

Garnishes

Sprinkle some extra roasted cashews or a light dusting of cocoa powder for a touch of elegance. Fresh edible flowers or delicate gold leaf also make stunning garnishes that elevate the cake’s presentation for special occasions. These simple touches add visual appeal without overpowering the cashew’s natural nuttiness.

Side Dishes

This cake is a rich treat, so serving it alongside a cup of strong black coffee or a refreshing glass of iced tea helps balance the sweetness perfectly. For a creamy contrast, a small scoop of vanilla or coconut ice cream complements the buttery layers flawlessly, making each bite even more indulgent.

Creative Ways to Present

For a show-stopping dessert table, cut the cake into elegantly thin slices to showcase those beautiful layers. You can also serve it as individual mini cakes by baking smaller meringue layers. Another idea is plating slices with a drizzle of salted caramel sauce or a dollop of whipped cream for a delightful twist that guests will rave about.

Make Ahead and Storage

Storing Leftovers

Leftover Cashew Cake Sans Rival keeps beautifully in the fridge, wrapped tightly with plastic wrap or in an airtight container to maintain moisture. Because of the rich buttercream, chilling helps the layers hold their shape and preserves the cake’s flavour and texture. Just remember to bring it out 20-30 minutes before serving for the best eating experience.

Freezing

You can freeze this cake by wrapping it tightly in several layers of plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw the cake overnight in the fridge. Freezing may slightly soften the meringue’s crispness, but the flavors will remain intact and delicious.

Reheating

This cake is best enjoyed chilled or at room temperature, so it does not require reheating. If you prefer it slightly warmer, simply leave it at room temperature for 30 minutes before slicing and serving to bring out the buttercream’s silky texture without melting it.

FAQs

Can I use other nuts instead of cashews in this recipe?

Absolutely! While cashews provide a uniquely creamy, buttery flavor and texture that’s signature to Sans Rival, you can experiment with toasted almonds or pistachios for delightful variations. Just be sure to finely chop them to keep the texture consistent.

Why is cream of tartar important in the meringue?

Cream of tartar stabilizes the egg whites by lowering their pH, which helps the meringue maintain volume and keeps the peaks firm and glossy throughout baking. Without it, the meringue layers might collapse or spread.

Can I make the meringue layers ahead of time?

Yes! You can prepare and bake the meringue layers a day ahead. Store them in an airtight container at room temperature to keep them crisp. Just be sure they are completely cooled before storing to prevent sogginess.

What if I don’t have a candy thermometer for the sugar syrup?

If you don’t have a candy thermometer, you can test the sugar syrup by dropping a small amount into cold water: it should form a soft, malleable ball that holds its shape when rolled between your fingers (the soft-ball stage). This ensures your buttercream will be smooth and stable.

Is Cashew Cake Sans Rival Recipe gluten-free?

Yes, this cake contains no flour or wheat-based ingredients, making it naturally gluten-free and suitable for those with gluten sensitivities. Just double-check that all your ingredients, like vanilla extract, are gluten-free certified for safety.

Final Thoughts

Making the Cashew Cake Sans Rival Recipe is like inviting a slice of Filipino dessert history right into your kitchen. Its combination of crunchy meringue layers and sumptuous buttercream is a treat that never fails to impress and satisfy. Whether you’re celebrating a special occasion or just craving something extraordinary, this cake is a wonderful choice that rewards you with every bite. I encourage you to give it a go—you’ll feel proud and delighted serving this stunning, nutty masterpiece to family and friends!