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
Scale
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.
