Sans Rival- Cashew layered Cake

Sans Rival is a delicious dessert from Philippines. The cake name sans rival means unrivaled or without rival. Layered  cashew meringue, luscious, smooth, rich French buttercream topped with more cashews…Oh dear! It’s so delicious !

I chopped, ground, and roasted the cashews in this recipe, it smelled so good.  You don’t need to have 4 cake pans , you can trace the pans into a paper, insert this between the baking pan and the baking paper to use this as a guide.

Click below to watch the Youtube video: 

• Trace round cake pan (8 inches) on a paper. Prepare a baking pan with baking paper / parchment paper.
• Preheat oven to 150 C or 300 F
• Make the meringue, mix ground cashew and flour set aside
• Beat egg whites, when it foamy add cream of tartar and then gradually add the sugar, beat in high setting until soft peak.
• Fold in ground cashew and flour mix, and chopped cashews into the meringue mixture.
• divide mixtures into 4, pipe or spread on a baking paper with the traced cake pan under, use this as a guide. To do to make 4 meringues.
• Bake for 50 to 55 mins, peel of the baking paper, let it cool.
• Make buttercream, make sure that the butter is soft
• Beat egg yolks until thick, light yellow (high speed).
• While the egg is beating, Add sugar and water in a pan and cook in low fire until it reaches soft ball stage or 115 C / 240 F (use a thermometer).
• Set the mixer speed to low, and carefully and slowly add the hot sugar syrup. let it cool.
• On a separate bowl, cream the soft butter until smooth, and add the egg mixture.
• Build the cake, add buttercream on a Meringue, and add more cashew and add more buttercream. Do this 4 times, and then cover and decorate with roasted cashew nuts.