Chef RV Manabat adapted by JojoM

A nostalgic Filipino dessert of crisp cashew meringue and silky buttercream. Chef RV’s easy Sans Rival recipe is freezer-friendly and perfect for celebrations.
If you grew up in the Philippines, chances are you’ve had a slice of Sans Rival at a family celebration. This nostalgic dessert—literally meaning “without rival”—is a decadent combination of crisp cashew meringue layers, silky buttercream, and a generous coating of toasted cashews. ✨
Chef RV’s easy version makes this classic cake approachable for home bakers while still delivering that indulgent flavor and texture we love. It’s a flourless, gluten-free Filipino dessert that freezes beautifully, making it perfect for holidays, birthdays, or even as a business idea.
This cake is rich on its own, but you can elevate it by:
More than just a cake, Sans Rival is a taste of Filipino heritage. Its French roots blend with local cashews and Filipino creativity, making it a dessert that’s both sophisticated and close to home.
Whether you’re making it for a holiday feast, gifting it to family, or enjoying a frozen slice on a hot afternoon, this Sans Rival proves why its name means “without rival.” 💫
A nostalgic Filipino dessert of crisp cashew meringue and silky buttercream. Chef RV’s easy Sans Rival recipe is freezer-friendly and perfect for celebrations.

Use a stand mixer or electric hand mixer to achieve stiff peaks in the meringue.
Mix and pipe the cashew meringue quickly to avoid deflation.
For a more business-ready version, chill or freeze before slicing.
Toast cashews in advance for enhanced flavor and texture.
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Beat egg whites with cream of tartar until foamy, then gradually add sugar.
Whip until stiff peaks form.
Gently fold in coarsely chopped cashews.
Pipe into 8-inch rounds on parchment paper.
Bake or dry at 250–275°F (120–135°C) for 2 hours until crisp.
Cool completely before assembly.
Beat softened butter, powdered sugar, and cream until smooth and stable.
Ensure all ingredients are at room temperature to prevent curdling.
Place one meringue layer on a cake board, spread a thin layer of buttercream.
Repeat layering with 4–5 meringue discs.
Cover the top and sides with buttercream.
Press toasted cashews onto the sides and optionally on top.
Chill for at least 30 minutes before slicing.
7/15/2025
A bit time-consuming but worth it—the cashew crunch is heavenly.
2/14/2025
Made this for Christmas and everyone thought I bought it from a bakeshop!
12/13/2024
Turned out amazing! I love that the buttercream isn’t too sweet.
9/12/2024
Perfectly sweet and nutty. I used pistachios instead—so good!
8/11/2024
I tried this at home and it brought back childhood memories. Thank you Chef RV and Jojo!
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Serving Size: 1 slice (approx. 120g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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