If you are looking for a dessert that perfectly balances crunchy textures, rich buttery layers, and a nutty, caramelized delight, then you have found your match in the Cashew Cake Sans Rival: A Wonderful Ultimate Recipe. This Filipino classic is nothing short of spectacular, combining airy meringue studded with toasted cashews and a luscious buttercream that melts in your mouth. Every bite tells a story of indulgence and celebration, making it a perfect centerpiece for any special occasion or whenever you crave a slice of sweet happiness.
Ingredients You’ll Need
Gathering a handful of simple yet thoughtfully chosen ingredients is the foundation of this recipe’s success. Each component plays a vital role in crafting the cake’s texture, flavor, and beautiful appearance — from the crisp meringue layers to the velvety buttercream that ties it all together.
- 8 large egg whites, room temperature: Whipped to glossy peaks, they create the airy meringue base that’s light yet sturdy.
- 1 cup granulated sugar: Sweetens the meringue perfectly and helps stabilize the structure.
- 1 teaspoon cream of tartar: Essential for stabilizing egg whites to achieve those stiff peaks.
- 2 cups finely chopped toasted cashews: Adds deep, nutty flavor and delightful crunch throughout the layers.
- 1/4 cup all-purpose flour: Lightly binds the meringue layers for a tender yet firm bite.
- 1 1/2 cups unsalted butter, softened: The backbone of the creamy, smooth buttercream that enriches each layer.
- 1 1/2 cups powdered sugar: Sweetens and smooths out the buttercream texture.
- 6 large egg yolks: Whisked into a custard base to add richness to the buttercream.
- 1/4 cup water: Turns granulated sugar into a glossy syrup for the buttercream custard.
- 1 teaspoon vanilla extract: Infuses the buttercream with warm, aromatic notes.
- 1/2 cup additional chopped toasted cashews for garnish: Adds a visually appealing crunchy finish on top.
How to Make Cashew Cake Sans Rival: A Wonderful Ultimate Recipe
Step 1: Prepare the Oven and Pans
Start by preheating your oven to 325°F and lining three 9-inch round baking pans with parchment paper. Proper preparation allows the meringue layers to bake evenly and prevents sticking, ensuring a flawless cake base.
Step 2: Whip the Egg Whites
In a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form. This creates the perfect texture needed to support the cashews and flour while giving the meringue structure.
Step 3: Add Sugar for Stiff Peaks
Gradually add granulated sugar while continuing to beat the egg whites until you get stiff, glossy peaks. This step is crucial because the right sugar incorporation keeps the meringue stable and irresistibly shiny.
Step 4: Fold in Cashews and Flour
Gently fold in the finely chopped toasted cashews and flour just until combined. Being gentle here prevents your meringue from deflating, so your layers remain light yet crunchy with nutty bursts.
Step 5: Bake the Meringue Layers
Evenly distribute the meringue mixture among the three pans and spread into thin, even layers. Bake for 25 to 30 minutes until lightly golden with a dry touch. The result should be crisp and fragile shells that support the rich filling beautifully.
Step 6: Prepare the Buttercream
Combine granulated sugar and water in a saucepan and cook over medium heat until it reaches 240°F on a candy thermometer—this forms the sugar syrup needed to create silky buttercream. While that’s happening, beat the egg yolks until pale and thick, then slowly pour the hot syrup into the yolks while beating continuously until cool.
Step 7: Finish the Buttercream
Gradually mix in the softened butter, one tablespoon at a time, beating until the buttercream is smooth and creamy. Finally, stir in the vanilla extract for that irresistible, cozy aroma.
Step 8: Assemble the Cake
Begin with one meringue layer on your serving plate and spread a generous amount of buttercream evenly over the top. Repeat this process for all layers and frost the entire cake with the remaining buttercream. Top with the reserved chopped toasted cashews to give the cake a final touch of elegance and crunch.
How to Serve Cashew Cake Sans Rival: A Wonderful Ultimate Recipe
Garnishes
The extra chopped toasted cashews sprinkled on top are not just for decoration — they add a delightful crunch that contrasts perfectly with the creamy buttercream. You can also add a light dusting of powdered sugar for a pretty, snowy effect that elevates the presentation.
Side Dishes
Serve your slice of Cashew Cake Sans Rival alongside a scoop of vanilla ice cream or fresh fruit like ripe mango or berries to add refreshing brightness that cuts through the cake’s richness. A cup of strong black coffee or a smooth tea pairs beautifully and balances the sweetness.
Creative Ways to Present
If you want to impress guests or make your dessert table stand out, try layering individual servings in clear glass jars or trifle bowls, alternating meringue, buttercream, and toasted cashews. This gives a modern twist while showing off those gorgeous layers. You might also experiment with adding a drizzle of caramel or chocolate sauce for an extra indulgent surprise.
Make Ahead and Storage
Storing Leftovers
Cashew Cake Sans Rival is best stored in the refrigerator to keep the buttercream fresh and the meringue crisp. Place the cake in an airtight container or cover it tightly with plastic wrap to avoid absorbing any fridge odors.
Freezing
Freezing is possible but not ideal, as the meringue can become softer and lose its crisp texture. If you do freeze it, wrap the entire cake well and thaw it overnight in the refrigerator before serving.
Reheating
This cake is typically served chilled or at room temperature, so reheating is not recommended. Instead, allow it to sit out for 20 minutes at room temperature before slicing to bring out the best texture and flavor.
FAQs
Can I substitute another nut for cashews in this recipe?
Absolutely! While cashews provide a uniquely creamy crunch, you can try toasted almonds, pecans, or hazelnuts. Just keep in mind that flavor and texture will change slightly depending on your choice.
How do I ensure my egg whites whip to stiff peaks?
Make sure your mixing bowl and beaters are completely clean and free of grease. Using egg whites at room temperature also helps achieve a higher volume when beaten.
Is this cake suitable for vegetarians?
Yes! Cashew Cake Sans Rival: A Wonderful Ultimate Recipe contains no meat or gelatin, making it a perfect vegetarian dessert option for festive occasions.
How long can I keep the cake refrigerated?
You can keep the cake refrigerated for up to 3 days. Just be sure to cover it well to maintain moisture in the buttercream and crispness in the meringue layers.
Can I make the meringue layers ahead of time?
Yes, you can prepare and bake the meringue layers a day in advance. Store them in an airtight container at room temperature to keep them crisp before assembling the cake.
Final Thoughts
Nothing quite compares to the joy of sharing the Cashew Cake Sans Rival: A Wonderful Ultimate Recipe with friends and family. Its harmonious layers, combining crunchy cashew meringue and silky buttercream, make it a true showstopper. I encourage you to try this recipe — once you taste it, you’ll see why it’s such a beloved favorite in Filipino celebrations and beyond. Happy baking and even happier eating!
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Cashew Cake Sans Rival: A Wonderful Ultimate Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Cashew Cake Sans Rival is a classic Filipino dessert featuring layers of crunchy cashew meringue and rich, creamy buttercream. This ultimate recipe combines toasted finely chopped cashews folded into meringue layers with a luscious egg yolk buttercream, creating a decadent treat perfect for holidays and special celebrations.
Ingredients
Meringue Layers
- 8 large egg whites, room temperature
- 1 cup granulated sugar
- 1 teaspoon cream of tartar
- 2 cups finely chopped toasted cashews
- 1/4 cup all-purpose flour
Buttercream Filling
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups powdered sugar
- 6 large egg yolks
- 1/4 cup water
- 1 teaspoon vanilla extract
Garnish
- 1/2 cup additional chopped toasted cashews
Instructions
- Prepare the Oven and Pans: Preheat the oven to 325°F. Line three 9-inch round baking pans with parchment paper to prevent sticking and ensure even cooking.
- Make the Meringue: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks appear.
- Fold in Cashews and Flour: Gently fold the finely chopped toasted cashews and flour into the meringue mixture until just combined, taking care not to deflate the whites.
- Bake Meringue Layers: Divide the meringue evenly among the prepared pans, spreading into thin, even layers. Bake for 25 to 30 minutes or until the layers are lightly golden and dry to the touch. Cool completely, then carefully peel off the parchment paper.
- Prepare Sugar Syrup: Combine the granulated sugar and water in a saucepan. Cook over medium heat until the syrup reaches 240°F on a candy thermometer, indicating the soft-ball stage.
- Beat Egg Yolks: While the syrup cooks, beat the egg yolks until pale and thick. Slowly pour the hot syrup into the yolks while beating continuously to prevent curdling, and continue beating until the mixture cools to room temperature.
- Make Buttercream: Gradually add the softened butter one tablespoon at a time into the cooled egg yolk mixture, beating until smooth and creamy. Stir in the vanilla extract for flavor.
- Assemble the Cake: Place one meringue layer on a serving plate and spread a generous layer of buttercream over it. Repeat with the remaining layers, finishing with buttercream covering the top and sides of the cake.
- Garnish and Chill: Sprinkle the top and sides with additional chopped toasted cashews. Refrigerate the cake for at least 2 hours to set before slicing for clean layers and optimal texture.
Notes
- Ensure the mixing bowl is completely clean and grease-free when whipping egg whites to achieve maximum volume.
- Toast cashews beforehand to greatly enhance their flavor and crunch.
- Store the cake in the refrigerator but allow it to come to room temperature for about 20 minutes before serving for the best texture and flavor.
