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    Home » Recipes » Filipino

    Sans Rival is a Filipino cake without Rival!

    May 26, 2020 By Sara McCleary Updated April 20, 2021 - This post may contain affiliate links

    Jump to Recipe

    Sans Rival is a decadent cashew meringue cake. Layers of light and chewy toasty cashew meringue filled with rich and creamy rum French buttercream. A popular and classic dessert from The Philippines.

    One of the tastiest cakes I have ever eaten. Sans Rival means "unrivaled" or "without rival" in French. This sums up the cake beautifully, it is delicious!

    This tasty Filipino dessert first came to my attention when I visited Pampanga in The Philippines. It was during my visit to a small family run sweet shop in Santa Rita called Ocampo Lansang Delicacies.

    It was my first time tasting sans rival and my introduction was very much a sensory one. The meringue is toasty and chewy. The rich French buttercream melts on your tongue. I knew I had to recreate it at home for me and for you.

    Sara xxx

    close up of sans rival cake on a wooden stand
    Filipino dessert, Sans Rival cake

    Where I discovered Sans Rival

    As mentioned it was a trip to The Philippines where I came across sans rival cake in Pampanga. A small sweet shop owned by Ramon Ocampo

    Ramon and his family are known for two local delicacies sans rival and turones de casoy. Most people only get to see the front of the shop as they grab their sweet treats. I was lucky to be invited for a tour behind the scenes.

    The turones de casoy are delicious. They are a nougat style sweet made with honey and cashew nuts wrapped in rice paper. I watched four ladies speedily wrapping them around what resembled a kitchen table.

    the street view of ocampo lansang in pampanga
    Ocampo Lansang Delicacies
    hanging kitchen utensils against a green pained wall
    Well used kitchen utensils
    ladies hand wrapping turonews de casoy cashew nougat
    Making turones de casoy
    catholic religious statues
    Some of many religious statues
    man sitting with a green bin between his legs, slicing cashews very finely with a knife
    Shaving cashew nuts

    Every room of this home come factory was filled with people on a mission. People wrapping and rolling freshly made traditional treats for sale. The entire house smelt like roasted nuts, toasted sugar, and butter.

    Out the back is a rustic kitchen, the source of the amazing smells. There is a production line of baking happening. Sheets of cashew meringue and constantly being put into and pulled out of the oven for sans rival. The smell is deliciously intoxicating.

    man placing sheets of cashew meringue in the oven to bake
    One of many ovens
    man in kitchen removing thin layers of cashew meringue from baking trays
    A production line of meringue
    stacked sheets of baked cashew meringue on a wooden table
    Piles of meringue ready to use
    a rectangular piece of sans rival cake topped with shaved cashew
    The slice of sans rival that won my heart and tastebuds

    Ingredients

    • Eggs: Large, fresh, and free range.
    • Cream of Tartar: Stabilises the egg whites and prevents crystallisation. Alternatively use an equal amount of lemon juice.
    • Caster Sugar/Superfine Supar: Finer than granulated sugar and dissolves easily into egg whites when making the meringue.
    • Vanilla Bean Paste: Alternatively use one teaspoon of pure vanilla essence (not imitation).
    • Cashew Nuts: Buy unsalted and roasted. Alternativley roast them yourself in the oven.
    • Butter: As butter is a main ingredient in this recipe use a good quality and tasting one. Don't use margarine or other butter substitutes.
    • Dark Rum: Only a tablespoon but adds a lovely distinguished note to the sans rival. If you aren't able to use alcohol use an imitation rum essence.
    a cut piece of sans rival cake showing the rum buttercream and meringue layers
    A slice of Sans Rival

    Recipe Walk Through

    baking tray lined with baking paper that has two circles drawn with a round cake tin as a guide
    Draw circles on parchment paper

    Line baking trays with baking paper. Use 2 or 4 baking sheets/trays depending on their size.

    Using a food-safe marker trace 18cm (7 inches) circles on the baking paper. Space the circles 5cm (1.5 inches) apart.

    Place roasted cashew nuts in a zip lock bag and crush finely with a rolling pin.

    You can use a food processor if preferred. Be careful not to over grind your cashews.

    Alternatively you can use finely chopped cashews using a knife and chopping board.

    roasted cashews in a zip lock back being crushed with a wooden rolling pin
    Crush cashew nuts with a bag & rolling pin
    egg whites that have been whipped to soft peaks
    Whisk egg whites to soft peaks

    To make the meringue place egg whites and cream of tartar in bowl of stand mixer (use the large one if you have two bowls).

    Using whisk the attachment, whisk egg whites on medium speed until soft peaks form.

    Continue whisking the egg whites on medium-high speed, adding heaped spoons of sugar one at a time. Make sure to whisk well after each addition. This will take roughly 10 - 12 minutes.

    Once all sugar has dissolved and the mixture is thick and glossy whisk in the vanilla.

    gloss meringue on a whisk beater
    Thick glossy meringue
    roasted cashews being stirred through merinuge
    Fold in crushed toasted cashew nuts

    Remove bowl from stand mixer.

    Using a spatula fold in crushed cashews until evenly combined.

    Place four even mounds of cashew meringue mixture in the middle of each circle on the baking paper.

    Carefully spread the mixture to form discs as per the ones drawn on your baking paper. Make sure the discs are smooth and level as these are the bones of your sans rival.

    cashew meringue being spread out on the circle templates for baking
    Form meringue discs to bake
    baked rounds of cashew meringue on baking paper on a cooling rack
    Meringue discs out of the oven

    Bake meringue discs in the oven for 35 minutes or until they are crisp on top and lightly golden.

    Then remove baking paper and meringue discs from the baking sheets/trays. Using a palette knife carefully run this between the meringue discs and baking paper. Remove discs from paper and place on wire racks to cool completely.

    Making the Rum French Buttercream

    Place sugar and water in a small saucepan. Stir with a spoon over low heat until all the sugar has dissolved.

    Stop stirring and if using a thermometer that attaches to your saucepan, attach it now. Bring sugar syrup to the boil and continue boiling until the mixture reaches 110°C (230°F).

    candy thermometer in a pot of boiling sugar
    Use a thermometer for accuracy
    sugar syrup being poured into bowl with whipped butter
    Take care when adding hot sugar syrup to eggs

    While your sugar mixture is coming to temperature whisk egg yolks on high speed until they thick, creamy and a paler yellow.

    Have the stand mixer running at high speed, still with the whisk attachment, slowly pour the sugar syrup in a slow steady thin stream into the eggs.

    Continue mixing the sugar egg mixure on medium speed. Add a cube of butter and mix well until completely incorporated into the mixture.

    Continue to do this with the rest of the butter, one cube at a time.

    butter being creamed in a stand mixer
    Gradually add butter cubes

    Assembling Sans Rival

    To assemble the sans rival, place a meringue disc on your serving plate/cake stand. Spread one quarter of the rum French buttercream on top of your meringue disc.

    Repeat with remaining meringue discs. Continue to do this with all 4 meringue discs. Leave enough buttercream to spread over the top disc.

    slice of sans rival being removed from the cake
    Layers of cashew meringue with rum buttercream

    My Top Sans Rival Cake Tips

    MAKE AHEAD

    Make the meringue discs the day before making the sans rival cake. After the meringue has cooled store in an airtight container or wrap well in plastic wrap.

    Roast cashews the day before in the oven on a lined baking tray at 150°C/300°F.

    The cake needs a minimum of 2 hours chilling time in the fridge. Making the whole cake the day before is the perfect way of tackling this recipe. I think the cake tastes better as well.

    THE MERINGUE

    Be careful not to over beat the egg whites. You are after soft peaks to form. It is at this stage that you will start to add the sugar.

    Gradually add a little sugar at a time, making sure it dissolves in between additions.

    Harley the husky watching the cake being photographed
    harley the super husky looking up at the camera - a behind the scenes shot while photographing the cake

    As you can see Harley was a big fan of this Filipino dessert too.

    sans rival filippino cashew meringue cake on a wooden stand

    Sans Rival

    Recipe Author: Sara McCleary
    Sans Rival is a decadent cashew meringue cake. Layers of light and chewy toasty cashew meringue filled with rich and creamy rum buttercream. A popular and classic dessert from The Philippines.
    5 from 1 vote
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 50 mins
    Cook Time 35 mins
    Minimum Fridge Time 2 hrs
    Total Time 3 hrs 25 mins
    Course Cake, Dessert
    Cuisine Filipino
    Servings 12 people
    Calories 364 kcal

    Special Equipment

    • oven
    • Stand Mixer, whisk and paddle beater
    • Baking Sheets/Cookie Trays - 2 x 30cm x 44cm (12 x 17.5 inches) or 4 x minimum 20cm x 2ocm (8 x 8 inches)

    Ingredients

    Cashew Meringue Layers

    • 6 egg whites
    • ½ teaspoon cream of tartar
    • 220 grams (1 cup) caster sugar (superfine sugar)
    • 2 teaspoons vanilla bean paste
    • 160 grams (1 cup) roasted and crushed unsalted cashews

    Rum Buttercream

    • 6 egg yolks
    • 165 grams (¾ cup) caster sugar (superfine sugar)
    • 60 mls (¼ cup) water
    • 200 grams unsalted butter, cut into small cubes
    • pinch of salt
    • 1 tablespoon dark rum

    Instructions
     

    Cashew Meringue Discs

    • Pre-heat oven 150°C (300°F) or 130°C (270°F).
    • Line baking trays with baking paper. Use 2 or 4 baking sheets/trays depending on their size. Using a food-safe marker trace 18cm (7 inches) circles on the baking paper. Space the circles 5cm (1.5 inches) apart.
    • Place egg whites and cream of tartar in bowl of stand mixer (use the large one if you have two bowls). Using whisk the attachment, whisk egg whites on medium speed until soft peaks form.
    • Continue whisking the egg whites on medium-high speed, adding heaped spoons of sugar one at a time. Make sure to whisk well after each addition. This will take roughly 10 - 12 minutes.
    • Once all sugar has dissolved and the mixture is thick and glossy whisk in the vanilla.
    • Remove bowl from stand mixer. Using a spatula fold in crushed cashews until combined.
    • Use a smudge of meringue in a couple of places on your baking tray. Place the prepared baking paper on top. The smudges of meringue will secure the baking paper while spreading out your meringue discs. Make sure the side you have drawn your circles on is facing down on the tray.
    • Place four even mounds of cashew meringue mixture in the middle of each circle on the baking paper. Carefully spread the mixture to form discs as per the ones drawn on your baking paper. Make sure the discs are smooth and level.
    • Bake meringue discs in the oven for 35 minutes or until they are crisp on top and lightly golden.
    • Once cooked remove from oven and leave the baking sheets/trays to cool on wire racks for 5 minutes.
    • Then remove baking paper and meringue discs from the baking sheets/trays. Using a palette knife carefully run this between the meringue discs and baking paper. Remove discs from paper and place on wire racks to cool completely.

    Rum Buttercream

    • Place egg yolks in the bowl of your stand mixer (use the small bowl if you have a choice). Fit the whisk attachment to you mixer.
    • Place sugar and water in a small saucepan. Stir with a spoon over low heat until all the sugar has dissolved.
    • Stop stirring and if using a thermometer that attaches to your saucepan, attach it now. Bring sugar mixture to the boil and continue boiling until the mixture reaches 110°C (230°F).
    • While your sugar mixture is coming to temperature whisk egg yolks on high speed until they thick, creamy and a paler yellow.
    • Once the sugar mixture reaches temperature remove from the stove and leave to cool until it stops bubbling.
    • Have the stand mixer running at high speed, still with the whisk attachment, slowly pour the sugar mixture in a slow steady thin stream into the eggs. Once all the syrup has been incorporated continue to whisk of a medium speed until the mixture has cooled to room temperature (between 5 - 10 minutes)
    • Once the egg mixture has cooled remove the whisk attachment and replace with the paddle beater.
    • Continue mixing the sugar egg mixure on medium speed. Add a cube of butter and mix well until completely incorporated into the mixture. Continue to do this with the rest of the butter, one cube at a time.
    • Once the mixture is smooth and creamy beat in the rum and salt.

    Sans Rival Assembly

    • Importantt Note: You will need to assemble the sans rival on the cake stand or serving dish you will use to present the cake. Keep in mind that the cake needs to be placed in the refrigerator for at least 2 hours. Be aware of the space you have in the fridge. If you want to present it on a cake stand, but lack room for it in the fridge, assemble on a plate that compliments and can be placed on top of your cake stand.
    • Place a meringue disc on your serving plate/cake stand. Spread one quarter of the rum buttercream on top of your meringue disc. Place another meringue disc on top of the one spread with rum buttercream. Continue to do this with all 4 meringue discs. The top meringue disc will also be topped with buttercream.
    • Decorate with extra crushed cashews and place in the fridge for at least 2 hours, or overnight.

    Notes

    SCALING THE RECIPE
    Do not scale this recipe, make as per directions and quantity.
    LEFTOVERS
    Firstly, you will be lucky if there are leftovers. If you do, then lucky you as this cake keeps exceptionally well in the fridge. I have happily snacked on a piece a week after it was made.
    In fact, this cake tastes better after it has had a little fridge time. I always make it the day before serving, and thoroughly enjoy any leftover sans rival for a few days after.
    For storage of leftover cake. Cover it well in plastic wrap and then place in an airtight container.
    GENERAL COOKS' NOTES
    All oven temperatures are for a conventional oven, if using fan-forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    1 teaspoon equals 5ml
    1 tablespoon equals 20 ml
    1 cup equals 250ml
    4 teaspoons equals 1 tablespoon
    I use the below unless specified in my recipes;
    Herbs are fresh
    Vegetables are of a medium size
    Eggs are roughly 60 grams in weight (large)
     

    Nutrition

    Calories: 364kcalCarbohydrates: 37gProtein: 5gFat: 22gSaturated Fat: 11gCholesterol: 133mgSodium: 34mgPotassium: 134mgFiber: 1gSugar: 33gVitamin A: 546IUCalcium: 23mgIron: 1mg
    Keyword cashew meringe cake, filipino dessert, rum buttercream cake
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    More Filipino Recipes

    The Philippines is a delight for all foodies, so much food to discover and eat. Some food for thought below, but if you make only one other recipe besides the Sans Rival, try the Filipino Empanadas!

    • Filipino empanadas, full of flavour with flaky light pastry using a secret ingredient. Perfect Filipino snack food and you can freeze the leftovers for another day.
      Filipino Empanadas - Authentic Tasty Delicious!
    • Easy Lumpia Shanghai Recipe, a Delicious Filipino Spring Roll
      Lumpiang Shanghai Filipino Spring Rolls
    • The Oldest Chinatown in the World, Binondo. Chinatown Food Tour in Manila – A feast of deliciousness can be found around every corner.
      Manila Food Tour, Binondo
    • Chef Claude Tayag serves up a 10 course nose to tail lechon degustation at his Angeles City Restaurant Bale Dutung
      Nose to Tail Degustation, Bale Dutung Pampanga
    sans rival cake on a wooden stand
    sans rival cake with text for pinterest pin

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Timz

      February 22, 2021 at 8:42 pm

      Hi Sara my oven is small can i bake my meringue per batches first 2 batch then the the next 2 thanks??

      Reply
      • Sara McCleary

        February 23, 2021 at 3:00 pm

        Hi Timz, you certainly can 🙂

        Reply
    2. Bev

      August 31, 2020 at 3:23 pm

      5 stars
      Hi Sara, this is such an unusual cake that I had to try to make it on the weekend. It was so delicious, and fun to make. Thank you.

      Reply
      • Sara McCleary

        September 01, 2020 at 10:28 am

        HI Bev, it is a delicious cake, it has to be one of my favourites now since I visited The Philippines. So glad to hear that you enjoyed it too.

        Reply
    3. Maria Arcilla

      August 01, 2020 at 3:56 pm

      Bring sugar mixture to the boil and continue boiling until the mixture reaches 110°C (230°F).

      Hi Sara.

      I don't have a thermometer, how would I know if the mixture has reached the desired temperature.

      Thanks

      Maria

      Reply
      • Sara McCleary

        August 02, 2020 at 3:03 pm

        Hi Maria

        There is a way you can test the syrup to see if it has come to temperature.

        We want to bring the sugar syrup to just before the "soft ball" stage, which is at the end of the "thread" stage. To check to see if it has come to temperature drop a small amount of the syrup into a small bowl of chilled water.

        The sugar syrup should form threads, and when you take it out of the water you should be able form a soft goopy ball. The ball will flatten out after a few moments in your hand.

        This video shows you somebody testing to soft ball stage. We want the mixture to be just beofre this. The mixture a litlte more fluid when it's between your fingers. https://www.youtube.com/watch?v=lchea5BHbgs

        Without a thermometer it is hard to get an exact temperature. I hope this helps.

        Cheers Sara

        Reply

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    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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