Description
This Cashew Cake Sans Rival is a classic Filipino dessert featuring layers of delicate cashew meringue and rich French buttercream. The crisp meringue layers are made with finely chopped roasted cashews, creating a nutty crunch that perfectly complements the smooth, fluffy buttercream. Topped and decorated with additional chopped cashews, this cake is best chilled before serving and enjoyed in thin slices due to its richness.
Ingredients
Scale
Meringue Layers
- 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
French Buttercream
- 1 cup unsalted butter, softened
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/3 cup water
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Meringue Layers: Preheat your oven to 325°F (163°C). Line four 9-inch round cake pans with parchment paper. In a large mixing bowl, beat 10 large egg whites with 1/2 teaspoon cream of tartar until soft peaks form. Gradually add 1 cup granulated sugar while continuing to beat until stiff, glossy peaks appear.
- Incorporate Cashews: Gently fold in 1 1/2 cups of the finely chopped roasted cashews combined with 1 tablespoon cornstarch. Ensure the mixture is well combined but be careful not to deflate the meringue.
- Shape and Bake: Evenly divide the meringue mixture among the prepared pans and spread into smooth, even layers. Bake for 25–30 minutes, or until the meringues are crisp to the touch and lightly golden. Remove from the oven and allow to cool completely.
- Make French Buttercream: In a small saucepan, combine 3/4 cup granulated sugar and 1/3 cup water. Bring to a boil and cook until the syrup reaches 240°F (soft-ball stage). Meanwhile, beat 6 large egg yolks in a stand mixer until thick and pale. Slowly drizzle the hot sugar syrup into the yolks while beating at high speed. Continue beating until the mixture cools to room temperature.
- Add Butter and Flavoring: Gradually add 1 cup softened unsalted butter and 1 teaspoon pure vanilla extract to the cooled egg yolk mixture. Beat until the buttercream is smooth, creamy, and fluffy.
- Assemble the Cake: Place one meringue layer on a serving plate and spread a generous layer of buttercream on top. Repeat with the remaining layers. Cover the top and sides of the assembled cake with the remaining buttercream. Press the reserved 1/2 cup finely chopped cashews onto the sides and top for decoration.
- Chill and Serve: Refrigerate the cake for at least 2 hours to firm up the buttercream, which makes slicing easier. Serve in thin slices due to the cake’s richness.
Notes
- For enhanced flavor and texture, toast the cashews lightly before chopping them.
- This cake is rich and best enjoyed in thin slices.
- Store leftover cake in the refrigerator and allow it to come slightly to room temperature before serving for the best texture.
