And two, I have reservations about the syrup fully cooking the egg yolks. I have two issues with this: one, I’m deathly scared of hot sugar syrup drizzling into a running mixer. Traditionally, French buttercream is made by slowly pouring hot sugar syrup (238F/114C) while you whip the egg yolks. Unlike American buttercream, which is made with butter and confectioner’s sugar, French buttercream is made with egg yolks so you have frosting that’s richer, smoother but not as sweet. Meringue has a tendency to absorb moisture so if it’s humid or rainy, your meringue has a bigger chance of falling apart. Don’t make meringue on a very humid day.You want the sugar to dissolve into your meringue properly. It takes a lot of restraint to only add a teaspoon of sugar at a time when you have a cup of sugar to add but this really makes all the difference. So it’s better to use glass, stainless steel, or ceramic bowls because plastic has a tendency to hide traces of oil in it.
You need to make sure that your bowl and whisk are dry, clean and oil-free. It’s easier to separate the yolks from the whites when the eggs are cold though so what I do is separate the yolks and whites right when I take the eggs out of the fridge, place the whites in a bowl and leave them on the counter for about 30 minutes to bring them to room temperature. Make sure your egg whites are room temperature.Here are some of the things I’ve learned to make meringue successfully every time: Meringue is a little finicky to make but with lots of practice, you’ll be a meringue master in no time. Leave on the counter at room temperature for about 10 minutes before serving. Refrigerate for at least 2 hours to allow the cake to set. Then you can go decorate! Frost your entire cake with buttercream and slap on the rest of your cashews on the sides or tops or both.Ĥ CHILL. For your last one, make sure to put the smooth side up so your cake looks nice and even on top.ģ DECORATE. Sprinkle with toasted cashews and continue to do the same thing for the rest of your layers. You can use a food processor to make chopping easier but be careful not to chop the nuts too finely you want to feel that crunch in every bite. Just toast your cashews on a skillet until they’re a light golden brown and fragrant. Roasted cashewsįirst, prep your cashews because you need it ready before you can make your meringue. There are 3 components to making this easy sans rival recipe: the roasted cashews, the meringue and, finally, the buttercream. These are nice-to-haves, especially when you’re decorating your cake: Instant read thermometer - to ensure you’ve cooked the egg yolks properly.Cookie sheets or baking sheets – I use a commercial size baking sheet.An electric handheld mixer works great too it’ll just take a little more time. To make this delicious Filipino cashew cake at home, you’ll need simple, easy-to-find pantry staples:Ī stand mixer would make the process of making your cashew meringue and your buttercream that much quicker and easier. In the Philippines, you can find the best sans rival cakes in Dumaguete, a city on Negros Island, in the southern Philippines.Īlthough the ones from Goldilocks or Red Ribbon, which you can find nationwide, are pretty good too. It gets its crunch from the roasted cashews. Unlike a dacquoise though, sans rival can be crunchy or chewy depending on the recipe. It’s then piped or spread into shapes and baked until crisp in a low temperature oven, then layered with buttercream, whipped cream or even ice cream. It’s very much like, and can probably trace its origin back to, the French Dacquoise (yes, very fancy).Ī dacquoise is a meringue made with finely chopped nuts folded into the mixture before baking. And how appropriate that this cake is called that.
Sans rival literally means “without rival”. With rich, creamy French buttercream sandwiched in between layers of chewy cashew meringue, sprinkled with crunchy, chopped cashews throughout, it is a cake so sublime a single bite will make your tastebuds sing. This cake is one of the most delicious cakes I make and is everyone’s favourite. I used to make sans rival with American buttercream (butter and confectioner’s sugar) but a reader mentioned that Nora Daza (a popular Filipino baker and chef) made it with French buttercream (egg yolks and butter). It’s usually reserved for special occasions and celebrations like Christmas, Easter or a loved one’s birthday. Sans rival is not your ordinary, everyday cake.
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