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
Scale
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.
