If you’re looking for a truly spectacular treat that feels like a warm hug wrapped in elegance, then you absolutely must try this Cashew Cake Sans Rival Recipe. This Filipino classic is a heavenly marriage of crispy meringue layers studded with roasted cashews and a luscious, buttery buttercream that melts in your mouth. Each bite offers a perfect balance of crunchy, creamy, and nutty flavors that will have you coming back for more. Whether it’s a special occasion or a sweet celebration of everyday moments, this Cashew Cake Sans Rival Recipe never fails to impress with its rich texture and irresistible charm.
Ingredients You’ll Need
Getting started with this Cashew Cake Sans Rival Recipe is a breeze thanks to the straightforward, yet carefully selected ingredients. Each one plays a starring role in creating the perfect harmony of crunch, creaminess, and flavor that defines this Filipino gem.
- Egg whites (10 large, room temperature): Whipped to fluffy perfection for light, crisp meringue layers.
- Cream of tartar (1/2 teaspoon): Stabilizes the egg whites to hold those gorgeous peaks.
- Granulated sugar (1 cup): Sweetens while adding structure to the meringue.
- Roasted cashews (1 1/2 cups finely chopped + 1/2 cup chopped): Brings that signature nutty crunch and rich flavor.
- Vanilla extract (1 teaspoon + 1/2 teaspoon): Adds warm, aromatic notes to both the meringue and buttercream.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.
- Unsalted butter (1 cup, softened): The creamy base for the decadent buttercream frosting.
- Egg yolks (4 large): Whisked into the buttercream for a smooth, rich texture.
- Powdered sugar (3/4 cup): Sweetens the buttercream without graininess.
How to Make Cashew Cake Sans Rival Recipe
Step 1: Prepare the Meringue Layers
Start by preheating your oven to 325°F and lining three 9-inch round cake pans with parchment paper, giving them a light grease so the meringue can release easily later. In a clean, dry bowl, whip the egg whites together with cream of tartar and salt until soft peaks form. This step is crucial for that airy texture every bite of the cake depends on. Gradually add the granulated sugar as you whip, continuing until you get stiff, glossy peaks. Then, gently fold in the vanilla extract and the finely chopped roasted cashews, being careful not to deflate the mixture. Divide this meringue evenly into the three pans and smooth the tops.
Step 2: Bake the Meringue
Pop the pans in the oven and bake for about 25 to 30 minutes. You’ll know they’re ready once the tops turn a lovely light golden color and feel crisp and set to the touch. Resist the urge to open the oven too often as the meringue needs a steady temperature to avoid cracking. When done, let the meringue layers cool completely in their pans. This cooling lets them firm up so you can carefully remove them without a single crumble.
Step 3: Whip Up the Buttercream
While your meringue cools, it’s time to prepare the silky buttercream. Beat the softened butter until it turns pale and fluffy; this base will give you that dreamy cake texture. Separately, place the egg yolks, powdered sugar, and a pinch of vanilla extract over a double boiler—whisk continuously until the mixture thickens and is slightly warm. This gentle heat makes the custardy yolk base safe and smooth. Take it off the heat and let it cool a bit before slowly blending it into your whipped butter. The resulting buttercream should be gorgeously creamy and spreadable, perfect for layering.
Step 4: Assemble the Cashew Cake Sans Rival Recipe
Here’s where the magic truly happens! Place one meringue layer on your serving plate, then generously spread a layer of buttercream on top. Repeat this layering with the next two meringue discs. After stacking, cover the whole cake—top and sides—with the remaining buttercream for that rich finish. Lastly, sprinkle the remaining chopped cashews on top for an inviting crunch and eye-catching texture. For best results, chill the cake for at least an hour to let all the flavors meld and the buttercream set beautifully.
How to Serve Cashew Cake Sans Rival Recipe
Garnishes
To make your Cashew Cake Sans Rival Recipe shine on presentation, a simple additional sprinkle of toasted cashews on top adds flavor and crunch. You can also dust a little cocoa powder or finely grated dark chocolate for visual contrast and a slight chocolatey hint that pairs remarkably well with the buttery richness.
Side Dishes
This decadent dessert is best enjoyed alongside light, refreshing accompaniments. A scoop of vanilla bean ice cream or a small bowl of fresh berries brings a fresh fruitiness that cuts through the cake’s richness. Alternatively, a cup of robust black coffee or freshly brewed tea helps balance sweetness and cleanse the palate.
Creative Ways to Present
If you’re hosting a party or crave an extra special touch, serve the cake on a beautiful cake stand surrounded by edible flowers and whole roasted cashews. You could also slice smaller portions and serve them in individual glass jars layered with extra buttercream and cashew bits for a stylish, deconstructed look that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Cashew Cake Sans Rival Recipe keeps wonderfully in the refrigerator for up to 3 days when covered tightly. This not only maintains freshness but also helps the flavors blend even more. Be sure to store it in an airtight container or wrapped well with plastic wrap to prevent the delicate meringue layers from absorbing moisture and becoming soggy.
Freezing
If you want to save some for later, you can freeze the cake for up to a month. Wrap it carefully in layers of plastic wrap and aluminum foil to protect it from freezer burn. When ready to serve, thaw it overnight in the refrigerator to preserve texture and flavor. Avoid freezing if you prefer the meringue extra crisp, as freezing may soften it slightly.
Reheating
Since this is a delicate meringue-based cake, reheating is not recommended because heat can cause the texture to change and the buttercream to melt. Instead, serve it chilled or let it sit at room temperature for 10 to 15 minutes before slicing to bring out the best flavors and soften the buttercream just a bit without losing the integrity of the cake.
FAQs
What makes this Cashew Cake Sans Rival Recipe different from other cakes?
This cake is uniquely Filipino and centers on crisp meringue layers filled with rich, buttery cashew-studded buttercream. Its combination of crunchy textures and creamy sweetness is unlike classic sponge cakes and really highlights the nutty flavor of cashews perfectly.
Can I substitute other nuts for cashews in this recipe?
Absolutely! While cashews are traditional and give a distinctive flavor, you can try using almonds, pistachios, or even walnuts as alternatives. Just roast and chop them finely for the best texture and to maintain that signature crunch.
Is this cake gluten-free?
Yes, the Cashew Cake Sans Rival Recipe is naturally gluten-free since it relies on meringue for its layers instead of flour. This makes it a fantastic dessert option for anyone avoiding gluten without sacrificing flavor or texture.
How long does it take to make this cake from start to finish?
From whipping up the meringue to final assembly, you’re looking at about 1 hour. This includes 30 minutes to prepare and 30 minutes to bake and cool, plus chilling time if you want the buttercream to set well before serving.
Can I make the buttercream in advance?
Yes, the buttercream can be made a day ahead. Store it covered in the refrigerator and bring it to room temperature before using. Beat it again to restore its smooth texture prior to spreading between the layers.
Final Thoughts
There’s something incredibly rewarding about making and sharing a Cashew Cake Sans Rival Recipe—it’s a celebration of textures and flavors wrapped up in one gorgeous dessert. Whether you’re introducing a friend to this Filipino classic or treating yourself to a special indulgence, this recipe is sure to become a beloved staple in your baking repertoire. So go ahead, embrace the nutty crunch, divinely creamy buttercream, and meringue magic. Your taste buds will thank you!
Print
Cashew Cake Sans Rival Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Gluten Free
Description
Cashew Cake Sans Rival is a rich and decadent Filipino dessert featuring layers of crunchy meringue made from egg whites and roasted cashews, filled and frosted with a smooth, creamy buttercream made from egg yolks and butter. This naturally gluten-free cake offers a delightful combination of textures and flavors, perfect for special occasions or an indulgent treat.
Ingredients
Meringue Layers
- 10 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 1/2 cups finely chopped roasted cashews
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Buttercream Filling
- 1 cup unsalted butter, softened
- 4 large egg yolks
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Topping
- 1/2 cup chopped roasted cashews
Instructions
- Prepare the oven and pans: Preheat the oven to 325°F (163°C). Line three 9-inch round cake pans with parchment paper and lightly grease the paper to prevent sticking.
- Make the meringue mixture: In a clean, dry bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form. Gently fold in the vanilla extract and the finely chopped roasted cashews, being careful not to deflate the meringue.
- Bake the meringue discs: Divide the meringue mixture evenly among the three prepared cake pans and spread it out evenly. Bake in the preheated oven for 25 to 30 minutes, or until the meringue is lightly golden and set. Remove from the oven and allow the layers to cool completely in the pans before carefully removing them.
- Prepare the buttercream: Beat the softened butter in a large bowl until it becomes pale and fluffy. In a separate heat-proof bowl, whisk the egg yolks with powdered sugar over a double boiler until the mixture thickens and becomes slightly warm, about 5 minutes. Remove from heat, cool slightly, then slowly add the yolk mixture to the butter, beating continuously until the buttercream is creamy and smooth. Mix in the vanilla extract.
- Assemble the cake: Place one meringue disc on a serving plate and spread a layer of buttercream over it. Repeat with the remaining discs and buttercream to create stacked layers. Frost the top and sides of the cake with the remaining buttercream. Sprinkle the chopped roasted cashews on top of the cake for garnish.
- Chill and serve: Chill the assembled cake in the refrigerator for at least one hour to set the buttercream and develop the best texture before slicing and serving.
Notes
- Sans Rival is a classic Filipino dessert known for its rich and nutty flavors.
- For extra crunch, make sure to toast the cashews before chopping and folding them into the meringue.
- This cake is naturally gluten-free, making it suitable for gluten-intolerant individuals.
- Store the cake in the refrigerator; it keeps well for several days while maintaining its texture and flavor.
