Sans Rival or Meringue with Buttercream Cashew filling

Sans Rival

Sans rival is a popular dessert in the Philippines. It is a layered meringue cake topped with buttercream filling and cashew nuts. When you bite the cake, it is crunchy in the inside and creamy on the outside.

It is so delicious that when served at parties, it is gone in seconds! I remember we used to buy it at Goldilocks bakeshop. It is one of the priciest cakes because of the cashew nuts.

San Rival

cashew cake

Cake

• 6 egg whites

• ¾ cup sugar

• 1½ cup cashew nuts, chopped

• 1 tsp vanilla

Filling

• 1 cup sugar

• ⅓ cup water

• 6 egg yolks

• 1 cup butter, softened

• 2 tsp rum

1. Preheat oven at 325°F. Prepare three 8 inch round pan with parchment paper.

2. Beat egg whites until soft peaks are form and slowly add the sugar.

3. Beat until the egg whites are stiff then fold in cashew nuts and vanilla.

4. Spread in the prepared pan and bake for 20 minutes or until golden brown.

5. Once baked, move the wafers into a rack as they are hard to loosen once cooled.

Filling

1. Boil the sugar and water in a saucepan until it thickens.

2. Beat egg yolks until fluffy. Then pour the syrup while beating. Let it cool.

3. Cream the butter. Add the egg yolk mixture and rum. Mix well until it becomes thick.

Assembly

1. Fill the wafers with filling.

2. Sprinkle the top with cashew nuts.

3. Continue with 2nd and 3rd layer. Then chill for at least 1 hour.

The recipe was adapted from the Cooking with Nora recipe book which was given to me by my sister ages ago.