Rich, decadent, and utterly irresistible, Cashew Cake Sans Rival is a celebration of buttery meringue layers, creamy French-style buttercream, and the irresistible crunch of roasted cashews. This Filipino classic turns any day into a special occasion, blending textures and flavors in a way that’s truly unforgettable. If you’ve ever wanted to impress a crowd, treat yourself, or simply indulge in a slice of nostalgic sweetness, this is a recipe to cherish and share.
Ingredients You’ll Need
The magic of Cashew Cake Sans Rival lies in a handful of kitchen staples, plus a generous handful of golden cashews. Every ingredient plays its part in creating those signature airy layers and that rich, melt-in-your-mouth buttercream. Here’s what you need, and why each matters:
- 10 large egg whites (room temperature): Room temperature egg whites whip up taller and more stable, giving the meringue its light, crisp structure.
- 1 cup granulated sugar: Adds sweetness and gloss to the meringue layers, ensuring just the right crunch.
- 1/2 teaspoon cream of tartar: Essential for stabilizing the egg whites, so your meringue stands tall and doesn’t collapse.
- 2 cups finely chopped roasted cashews (divided): Roasted cashews bring nutty flavor, crunch, and that signature toasty aroma.
- 1/4 cup all-purpose flour: Just enough to help hold the meringue layers together without weighing them down.
- 1 cup unsalted butter (softened): This is the star of the buttercream, bringing a rich and silky finish.
- 6 large egg yolks: Creates a custardy base for the buttercream and balances out the fluffy meringue texture.
- 1/2 cup granulated sugar (for buttercream): Sweetens the buttercream and dissolves beautifully in the syrup.
- 1/4 cup water: Helps create the simple syrup that cooks the egg yolks just enough for a luscious, safe buttercream.
- 1 teaspoon vanilla extract: Adds depth and a fragrant warmth to the buttercream.
- Pinch of salt: Enhances all the other flavors and keeps the sweetness in balance.
How to Make Cashew Cake Sans Rival
Step 1: Prepare Your Pans and Oven
Start off by preheating your oven to 325°F (165°C). Line four 9-inch round cake pans with parchment paper—this makes removing the delicate meringue layers a breeze. If you don’t have four pans, just bake in batches. Trust me, a little patience here pays off!
Step 2: Whip the Meringue
In a clean, grease-free mixing bowl, whip the egg whites with cream of tartar until they’re thick and foamy. Gradually sprinkle in one cup of sugar while beating. When you lift your beaters, stiff, glossy peaks should hold their shape—this means your meringue is ready for the spotlight.
Step 3: Mix in Cashews and Flour
Gently fold in half a cup of those finely chopped roasted cashews along with all the all-purpose flour. Work slowly and carefully to keep the air in your meringue—the goal is lightness and crunch, not deflated layers!
Step 4: Bake the Meringue Layers
Divide the meringue evenly among your prepared pans and carefully spread it into thin, even layers. Bake for 20 to 25 minutes, or until the meringues are golden and crisp at the edges. Let them cool completely in the pans so they firm up properly—don’t rush this part!
Step 5: Prepare the French Buttercream
Combine half a cup of sugar and a quarter cup of water in a small saucepan and bring it to a gentle simmer, dissolving all the sugar. Meanwhile, beat the egg yolks until thick, pale, and slightly fluffy. With the mixer running, slowly drizzle in the hot sugar syrup, being careful not to scramble the yolks. Continue beating until the bowl feels cool to the touch.
Step 6: Finish the Buttercream
Add the softened butter to your whipped yolks a few tablespoons at a time, letting each addition blend fully before adding more. When it’s smooth, rich, and luscious, stir in the vanilla and just a pinch of salt for balance. Give yourself a taste—you’ll want to spread this on everything!
Step 7: Assemble the Cashew Cake Sans Rival
Carefully peel the cooled meringue layers from their parchment. Lay one on your serving plate, then spread a swoop of buttercream over the top and sprinkle with chopped cashews. Repeat the stacking: meringue, buttercream, cashews, until you’ve tucked in all the layers. Finish with a flourish of buttercream and the most generous handful of cashews you can muster. Chill your masterpiece for at least two hours—it slices beautifully when well chilled.
How to Serve Cashew Cake Sans Rival
Garnishes
The classic garnish is a thick blanket of chopped roasted cashews on top, but you can add an extra touch with a sprinkling of powdered sugar or some delicate chocolate curls. Even a few edible flowers can make the Cashew Cake Sans Rival look truly celebration-ready.
Side Dishes
Since this dessert is rich and nutty, serve it with something light and refreshing: a tart fruit salad, a glass of cold black coffee, or a scoop of mango sorbet. These pairings help balance the cake’s sweet creaminess and let its flavors shine.
Creative Ways to Present
Try slicing the Cashew Cake Sans Rival into slim bars for a party platter, or cut out mini rounds with a biscuit cutter for dainty tea-time treats. For a festive touch, stack the layers tall and top with spun sugar or citrus zest for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Wrap any remaining slices tightly with plastic wrap or store them in an airtight container. Cashew Cake Sans Rival actually loves a little time in the fridge—the flavors meld and the cake’s texture becomes even more divine after a night’s rest.
Freezing
You can freeze the cake whole (well-wrapped) or in individual slices. Let it chill in the refrigerator before wrapping for best results, then freeze for up to two months. Thaw overnight in the fridge before serving, and the layers will taste nearly as fresh as the day you made them.
Reheating
This cake doesn’t need reheating—just slice and serve straight from the fridge! If you find the buttercream a touch too firm, let your piece sit at room temperature for 15 minutes for a luxuriously creamy bite.
FAQs
Can I use other nuts instead of cashews?
While cashews give the classic taste, feel free to substitute with toasted almonds or pistachios for a different but delicious twist. Just make sure to chop them finely for the best texture.
Is Cashew Cake Sans Rival gluten-free?
Almost! With just a small amount of flour in the recipe, it’s very close. You can substitute your favorite gluten-free flour blend for the all-purpose flour to make it fully gluten-free without affecting the texture.
What’s the best way to slice the cake cleanly?
Use a sharp serrated knife and wipe it clean between slices. Chilling the cake thoroughly before slicing keeps the layers neat and tidy.
Can I make Cashew Cake Sans Rival ahead of time?
Yes! In fact, the cake’s flavor and texture improve if you make it a day ahead and chill it well. Just hold off on garnishing until you’re ready to serve for the best appearance.
Why does the buttercream curdle sometimes?
If the butter and egg yolk mixture are at different temperatures, the buttercream can look a little curdled. Don’t worry—keep beating and it will smooth out, or gently warm the bowl over a pan of hot water and beat again.
Final Thoughts
I hope you’ll give Cashew Cake Sans Rival a try, whether you’re baking to impress or simply want something truly extraordinary for yourself. Every bite is a perfect blend of crunch, cream, and nutty delight—a real treat to share and savor. Enjoy your creation and all the smiles that come with it!
Print
Cashew Cake Sans Rival Recipe
- Total Time: 55 minutes (plus chilling)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Cashew Cake Sans Rival, a Filipino meringue cake layered with buttercream and roasted cashews. This gluten-free dessert is a perfect balance of nutty flavors and creamy sweetness.
Ingredients
Egg White Meringue:
- 10 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 cup finely chopped roasted cashews (divided)
- 1/4 cup all-purpose flour
Buttercream:
- 1 cup unsalted butter (softened)
- 6 large egg yolks
- 1/2 cup granulated sugar (for buttercream)
- 1/4 cup water
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat oven to 325°F (165°C) and line four 9-inch round cake pans with parchment paper.
- Make Meringue: Beat egg whites with cream of tartar and sugar until stiff peaks form. Fold in cashews and flour. Divide into pans, spread and bake.
- Prepare Buttercream: Simmer sugar and water, then mix with yolks. Beat until cool, add butter gradually, then vanilla and salt.
- Assemble: Peel meringue layers, layer with buttercream and cashews, chill for 2 hours before slicing.
Notes
- For best results, use a serrated knife to slice the cake.
- This dessert improves in flavor when refrigerated for a day.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30g
- Sodium: 100mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
