12 February 2026

Dreamy Cashew Sans Rival Cake

Name: Dreamy Cashew Sans Rival Cake
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 10
Ingredients: 240 ml Egg whites (Room temperature); Cream of tartar (Use a pinch; substitute with vinegar if needed); 200 g White sugar; 100 g Cashews (Coarsely chopped); 227 g Salted butter (Softened, room temperature); 240 ml All-purpose cream (or heavy cream); 90 g Powdered sugar; 100 g Toasted cashews (Coarsely chopped)

RecipeShare Test Kitchen

4.6(5 ratings)

A nostalgic Filipino dessert of crisp cashew meringue and silky buttercream. This sans rival recipe is freezer-friendly and perfect for celebrations.

Desserts

Holiday

Cakes

Prep time

45 min

Cook time

2 hr

Total time

2 hr 45 min

Servings

Chef's Tips

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.

Tools Used

Stand Mixer Mixing BowlOvenPiping BagSpatula Knife

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Ingredients

Servings

10 servings1×

Scale

Ingredient amounts update instantly.

Meringue Layers

240 ml Egg whites - Room temperature
Cream of tartar - Use a pinch; substitute with vinegar if needed
200 g White sugar
100 g Cashews - Coarsely chopped

Buttercream Frosting

227 g Salted butter - Softened, room temperature
240 ml All-purpose cream - or heavy cream
90 g Powdered sugar

Topping

100 g Toasted cashews - Coarsely chopped

Instructions

Prepare the Meringue Layers

1
Beat egg whites with cream of tartar until foamy, then gradually add sugar.
2
Whip until stiff peaks form.
3
Gently fold in coarsely chopped cashews.
4
Pipe into 8-inch rounds on parchment paper.
5
Bake or dry at 250–275°F (120–135°C) for 2 hours until crisp.
6
Cool completely before assembly.

Make the Buttercream Frosting

1
Beat softened butter, powdered sugar, and cream until smooth and stable.
2
Ensure all ingredients are at room temperature to prevent curdling.

Assemble the Sans Rival

1
Place one meringue layer on a cake board, spread a thin layer of buttercream.
2
Repeat layering with 4–5 meringue discs.
3
Cover the top and sides with buttercream.
4
Press toasted cashews onto the sides and optionally on top.
5
Chill for at least 30 minutes before slicing.

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Learn More

Everything you want to know about this recipe.

Dreamy Cashew Sans Rival Cake

Sans rival is a Filipino celebration cake built from crisp cashew meringue layers and a smooth buttercream. The texture is the main attraction: thin, crunchy meringue sheets that soften slightly against the rich filling. It is naturally flourless and freezes well, which makes it ideal for make-ahead parties and holiday tables.

This version keeps the method straightforward while focusing on clean layers and a stable buttercream. It is rich but balanced, with toasted cashews bringing a warm, nutty depth.

Flavor Profile

Expect a sweet, buttery cream balanced by toasted cashews and a crisp, airy meringue bite. The cake tastes best lightly chilled, when the buttercream firms up and the layers slice cleanly.

Ingredient Highlights

Egg whites create light, crisp meringue layers.
Sugar stabilizes the meringue and keeps it glossy.
Cashews add richness and a signature Filipino flavor.
Butter and cream form a smooth, stable buttercream.
Powdered sugar sweetens without adding grit.

How It Comes Together

Whip the egg whites with cream of tartar, then add sugar gradually to reach stiff peaks. Fold in chopped cashews and pipe into rounds. Dry the meringue slowly so it crisps without browning.

For the buttercream, beat softened butter with powdered sugar and cream until smooth and stable. Layer meringue and buttercream, then coat the sides and top with toasted cashews. Chill before slicing for clean edges.

Chef's Tips

Work quickly once the meringue is ready so it does not deflate. Pipe or spread the meringue immediately after folding in the nuts.

Dry the layers at a low temperature and let them cool fully before assembly. Warm meringue will soften the buttercream and cause slippage.

For clean slices, freeze the cake for 20 to 30 minutes, then slice with a sharp knife warmed under hot water.

Easy Swaps

You can swap cashews with pistachios or almonds for a different profile. Keep the nuts coarsely chopped so the meringue still pipes cleanly.

If you prefer a lighter buttercream, use less powdered sugar and a touch more cream, but keep it stable enough to hold the layers.

Make-Ahead & Meal Prep

Sans rival is ideal for making ahead. Assemble and freeze, then thaw for 10 to 15 minutes before serving. It keeps well in the freezer for up to two weeks.

Store leftovers in the fridge, covered, to maintain texture without drying the meringue.

Low-Cholesterol Notes

This cake is rich in egg whites and butter, so it is not low in cholesterol. Serve smaller portions and pair with lighter dishes.

Budget Tips

Buy cashews in bulk and toast them yourself to save cost. The cake uses simple pantry staples and scales well for parties.

FAQ

Why did my meringue turn soft?
It may have been under-dried or exposed to humidity. Dry fully and store in a cool, dry place.

Can I make the meringue layers ahead of time?
Yes. Keep them in an airtight container for up to two days before assembling.

Do I have to freeze before slicing?
Freezing is optional but helps with clean, even slices.

Nutrition Facts

Serving Size: 1 slice (approx. 120g)

Calories 48024%

% Reference Intake*

Total Fat 38g54%

Saturated Fat 18g90%

Trans Fat 0g

Cholesterol 95mg

Sodium 140mg

Total Carbohydrates 30g12%

Dietary Fiber 1g

Sugars 24g27%

Protein 6g12%

* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.

Community Reviews

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4.6

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Janelle R.
· 15 Jul 2025
A bit time-consuming but worth it—the cashew crunch is heavenly.
Marco T.
· 14 Feb 2025
Made this for Christmas and everyone thought I bought it from a bakeshop!
Leah M.
· 13 Dec 2024
Turned out amazing! I love that the buttercream isn’t too sweet.
Carlo D.
· 12 Sept 2024
Perfectly sweet and nutty. I used pistachios instead—so good!
Ana G.
· 11 Aug 2024
I tried this at home and it brought back childhood memories. Thank you for sharing it!

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Dreamy Cashew Sans Rival Cake

This version keeps the method straightforward while focusing on clean layers and a stable buttercream. It is rich but balanced, with toasted cashews bringing a warm, nutty depth.

Flavor Profile

Expect a sweet, buttery cream balanced by toasted cashews and a crisp, airy meringue bite. The cake tastes best lightly chilled, when the buttercream firms up and the layers slice cleanly.

Ingredient Highlights

Egg whites create light, crisp meringue layers.
Sugar stabilizes the meringue and keeps it glossy.
Cashews add richness and a signature Filipino flavor.
Butter and cream form a smooth, stable buttercream.
Powdered sugar sweetens without adding grit.

How It Comes Together

Whip the egg whites with cream of tartar, then add sugar gradually to reach stiff peaks. Fold in chopped cashews and pipe into rounds. Dry the meringue slowly so it crisps without browning.

Chef's Tips

Work quickly once the meringue is ready so it does not deflate. Pipe or spread the meringue immediately after folding in the nuts.

Dry the layers at a low temperature and let them cool fully before assembly. Warm meringue will soften the buttercream and cause slippage.

For clean slices, freeze the cake for 20 to 30 minutes, then slice with a sharp knife warmed under hot water.

Easy Swaps

You can swap cashews with pistachios or almonds for a different profile. Keep the nuts coarsely chopped so the meringue still pipes cleanly.

If you prefer a lighter buttercream, use less powdered sugar and a touch more cream, but keep it stable enough to hold the layers.

Make-Ahead & Meal Prep

Sans rival is ideal for making ahead. Assemble and freeze, then thaw for 10 to 15 minutes before serving. It keeps well in the freezer for up to two weeks.

Store leftovers in the fridge, covered, to maintain texture without drying the meringue.

Low-Cholesterol Notes

This cake is rich in egg whites and butter, so it is not low in cholesterol. Serve smaller portions and pair with lighter dishes.

Budget Tips

Buy cashews in bulk and toast them yourself to save cost. The cake uses simple pantry staples and scales well for parties.

FAQ

Why did my meringue turn soft?
It may have been under-dried or exposed to humidity. Dry fully and store in a cool, dry place.

Can I make the meringue layers ahead of time?
Yes. Keep them in an airtight container for up to two days before assembling.

Do I have to freeze before slicing?
Freezing is optional but helps with clean, even slices.