Dive into the world of Filipino desserts with this exquisite Sans Rival Cake recipe. Perfect for those who adore layers of crunchy meringue, rich buttercream, and toasted cashews, this cake is a showstopper at any gathering.
Why This Recipe Works
- The combination of crunchy meringue layers and smooth buttercream creates a delightful contrast in textures.
- Toasted cashews add a nutty flavor that complements the sweetness of the cake.
- This recipe breaks down the process into manageable steps, ensuring even beginners can achieve impressive results.
- Using room temperature ingredients ensures a smoother buttercream and more stable meringue.
- The cake’s elegance and unique flavor profile make it a memorable dessert for special occasions.
Ingredients
- 1 cup egg whites (about 8 large eggs), room temperature
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar, divided
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups cashews, toasted and finely chopped
Equipment Needed
- Stand mixer or hand mixer
- Parchment paper
- 9-inch round cake pans (3)
- Offset spatula
- Pastry bag and tip (optional)
Instructions
Prepare the Meringue Layers
Preheat your oven to 250°F. Line three 9-inch round cake pans with parchment paper. In a stand mixer, whip the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add 3/4 cup of granulated sugar, a tablespoon at a time, then increase speed to high until stiff, glossy peaks form. Divide the meringue evenly among the prepared pans, smoothing the tops with an offset spatula. Bake for 1.5 hours, then turn off the oven and let the meringues cool inside for another hour to prevent cracking.
Make the Buttercream
While the meringues cool, beat the softened butter on medium speed until creamy. Gradually add the powdered sugar and remaining 1/4 cup granulated sugar, then the vanilla extract, beating until light and fluffy. If the buttercream is too thick, add a tablespoon of milk to loosen it.
Assemble the Cake
Place one meringue layer on a serving plate. Spread a generous amount of buttercream over the top, then sprinkle with chopped cashews. Repeat with the remaining layers, finishing with a layer of buttercream and cashews on top. For a polished look, use a pastry bag to pipe additional buttercream around the edges.
Chill Before Serving
Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set. This step ensures clean slices when serving.
Tips and Tricks
For the best results, ensure all ingredients are at room temperature before starting. This is especially important for the egg whites and butter. When toasting the cashews, watch them closely to prevent burning; they should be golden and fragrant. If you’re short on time, you can toast the cashews in a 350°F oven for about 10 minutes, stirring occasionally. For a smoother buttercream, sift the powdered sugar before adding it to the butter. And remember, patience is key when cooling the meringue layers to prevent them from cracking.
Recipe Variations
- Chocolate Sans Rival: Add 1/2 cup cocoa powder to the buttercream for a chocolatey twist.
- Fruit-Infused: Layer thinly sliced strawberries or mangoes between the meringue and buttercream layers for a fruity contrast.
- Coffee Flavored: Dissolve 2 tablespoons of instant coffee in 1 tablespoon of hot water and mix into the buttercream for a coffee-flavored cake.
- Nut Variations: Substitute cashews with almonds or pistachios for a different nutty flavor.
- Mini Sans Rivals: Use smaller cake pans or ring molds to create individual-sized portions, perfect for parties.
Frequently Asked Questions
Can I make Sans Rival Cake ahead of time?
Absolutely! Sans Rival Cake actually tastes better the next day as the flavors meld together. Just make sure to store it in the refrigerator, covered, to keep it fresh. It can be made up to 2 days in advance.
Why did my meringue layers crack?
Meringue layers can crack if they cool too quickly. To prevent this, let them cool slowly in the turned-off oven. Also, ensure your oven temperature is accurate; an oven thermometer can help verify this.
Can I freeze Sans Rival Cake?
Yes, you can freeze the assembled cake or individual components. Wrap the cake tightly in plastic wrap and then aluminum foil before freezing. Thaw in the refrigerator overnight before serving. Note that the texture of the meringue may change slightly after freezing.
Summary
This Sans Rival Cake recipe is a labor of love that pays off with its stunning layers of crisp meringue, rich buttercream, and toasted cashews. Perfect for special occasions, it’s sure to impress with its unique texture and flavor.
