Filipino Cashew Meringue Layer Cake

    8 hours 45 min

    This cake is also known as sans rival. It's a delicious dessert or afternoon snack made from layers of meringue, buttercream and topped with toasted cashew nuts.

    38 people made this

    Serves: 24 

    • 12 egg whites
    • 400g caster sugar
    • 1 teaspoon cream of tartar
    • 250g cashews, toasted and chopped
    • 450g unsalted butter, softened
    • 12 egg yolks
    • 400g caster sugar
    • 250ml water
    • 2 tablespoons dark rum
    • 250g cashews, toasted and chopped

    Prep:2hr  ›  Cook:45min  ›  Extra time:6hr freezing  ›  Ready in:8hr45min 

    1. Preheat oven to 150 C / Gas 2. Line 4 - 20x30cm or similar sized tins with baking parchment.
    2. In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 400g caster sugar, continuing to beat until stiff peaks form. Fold in 250g cashew nuts. Divide meringue between the 4 tins and spread evenly to edges.
    3. Bake in preheated oven for 30 minutes or until light golden brown. Remove the meringue from the baking tins while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
    4. To make buttercream filling: In a large bowl, beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon coloured.
    5. Meanwhile, in a saucepan, combine 400g sugar and 250ml water. Bring to the boil and heat to 132 to 143 degrees C or until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
    6. On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 250g chopped cashews. Freeze until solid. To serve, cut 2.5cm slices from the frozen dessert.


    Almonds or hazelnuts can be used in this recipe instead of cashews.
    The buttercream can be flavoured with any flavour of liqueur, coffee powder or fruit jam.

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    Reviews in English (28)


    i am having a problem of removing the baked merangue crust from the parchment paper...what should i do with it??? i live in a dry climate and im not sure if it has to do with it. I also used the "grease and flour" method but i really couldnt get the shell out of the pan...i fallowed the instructions there any technique ???  -  07 Aug 2007  (Review from Allrecipes US | Canada)


    I love sans rivals and this recipe is a keeper. for those who doesn't have cream of tartar you can use (for 4 egg whites)1/2 tbsp vinegar, and 2 tbsp of cornstarch, add it in one tbsp at a time after egg white are already incorporated with sugar and is already stiff and glossy. this procedure helps stablelize the meringue. For the butter cream i just whipped up one brick (around 250g) 100% butter at room temp.(make sure you're not using margarine, cuz it would taste funny) until light and fluffy, added 1/2 cup of powdered sugar, a pinch of salt, 1 tbsp vanilla and 1/4 cup ground cashews then fold in 1/4 cup WHIPPED Cream. i find this twist gives a lighter nuttier butter cream. for those having some trouble with the meringue sticking, try cooking it a bit longer to make sure the bottom of the meringue is dry so you can easily peel away the parchment or aluminum foil (wax paper doesn't work for me).  -  18 Apr 2008  (Review from Allrecipes US | Canada)


    This recipe taste great! It can be very hard to make on the first try. There's one thing very important that was left out about the buttercream, and that is, after you mix the egg yolk and sugar mixture on high speed you need to chill it after that. Then when it's chilled you may mix in the butter spoonfulls at a time. If you don't do that the buttercream will come out liquidy. Also another mistake I made on my first try was trying to use wax paper. DO NOT USE WAX PAPER! Parchment paper is great! Thanks for the recipe I will definitely make many more times.  -  21 Nov 2008  (Review from Allrecipes US | Canada)