Sans Rival
User Reviews
4.5
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Prep Time
45 mins
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Cook Time
20 mins
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Chill
2 hrs
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Total Time
3 hrs 5 mins
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Servings
16 Servings
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Calories
416 kcal
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Course
Dessert, Baked Goods
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Cuisine
Filipino
Sans Rival
Description
Sans Rival centers on meringue layers created by folding finely chopped roasted cashews into egg whites beaten with cream of tartar and sugar to stiff peaks. These meringues are baked lightly until they develop a crisp exterior with a slightly toasted hue. The French buttercream uses a hot sugar syrup cooked to a precise temperature, poured into whisked egg yolks, and then softened butter is beaten in, producing a dense, creamy frosting with a nuanced sweetness.
The dessert is assembled by stacking meringue layers generously spread with the buttercream, with additional toasted and chopped cashews incorporated into the cake for added crunch. The combination of crunchy nutty meringue and silky buttercream creates a dessert with contrasting textures and rich almond notes from the cashews.
Sans Rival is often chilled to set the buttercream and meringue layers before slicing. Toasting cashews used for decoration enhances flavor and adds visual appeal. Properly cooling the butter and timing are vital to achieve a smooth buttercream without curdling or graininess.
Use roasted unsalted cashews for the richest flavor, and toast any cashews used as garnish briefly at 350°F while monitoring closely to avoid burning. Butter for the frosting should be at room temperature to prevent curdling during preparation.
Ingredients
For the Meringue Layers
- 6 egg white
- ½ teaspoon cream of tartar
- ¾ cup sugar
- 1 cup cashew roasted, unsalted, finely chopped
- 1 teaspoon vanilla extract
For the French Buttercream
- 1 ½ cups sugar
- ¾ cup water
- 9 egg yolk
- 1 ½ cups butter 3 sticks, softened at room temperature
For the Cake
- 1 ½ cups cashew toasted and chopped
Instructions
Make the Meringue
- In a bowl of a stand mixer, beat the egg whites on medium-high speed for about 1 minute.
- Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add sugar while beating continuously until stiff peaks form.
- Pour in the vanilla and add about ⅓ of the finely chopped cashews. Gently fold in using a rubber spatula. Fold the remaining cashews in two more additions.
- Invert three 9-inch round cake pans and grease and flour the bottoms.
- Scoop equal amounts of the meringue batter on the surface of the prepared pans and using a spatula, spread until smooth and evenly flattened.
- Bake the meringue in a 325 F oven for about 15 to 20 minutes or until lightly browned.
- Remove from oven and while still hot, use a wide spatula to lift the meringues and transfer to a cooling rack.
Make the French Buttercream
- In a medium saucepan, combine the sugar and water and stir. Let the mixture boil over medium heat. Once boiling, place a candy thermometer in the pan to monitor the temperature.
- Meanwhile, beat the egg yolks in a stand mixer on high speed until the mixture starts to thicken and become pale in color. Continue to beat while the sugar/ water mixture cooks in the pan.
- Once the temperature of the sugar mixture reaches 238 F, turn the heat off and slowly pour the sugar syrup in a thin, continuous stream into the yolks with the mixer still running. Continue beating the yolks until the mixing bowl is cool to the touch.
- With the mixer still running, add the softened butter, about a tablespoon at a time. Beat until a fluffy buttercream forms.
Assemble the Cake
- On a serving platter, place one meringue layer. Spread a thin layer of buttercream over the surface of the meringue and sprinkle with some of the chopped cashews.
- Place the second meringue layer on top. Spread a thin layer of the buttercream and sprinkle with cashews.
- For the final layer, place the last cake wafer with its bottom side up on top of the buttercream layer. Cover the top and sides of the cake with the remaining buttercream.
- Garnish the top and sides of the cake with the remaining chopped cashews.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Use roasted unsalted cashews for best flavor in meringue and garnish.
- Toast cashews for garnish at 350°F for 5–8 minutes, watching carefully to prevent burning.
- Ensure butter for buttercream is softened at room temperature to avoid curdling or graininess in the frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 155mg | 52% |
| Sodium | 179mg | 7% |
| Potassium | 162mg | 3% |
| Sugar | 29g | 58% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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