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
Scale
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
