For best results, use a stand mixer for the meringue and buttercream. Make sure your mixing bowl and beaters are completely clean and free of grease before whipping the egg whites. To toast the cashews, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until lightly browned. The buttercream can be made ahead of time and stored in the refrigerator for up to 3 days. Let it soften slightly before using. For a richer flavor, use brown butter in the buttercream. To make brown butter, melt the butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Let it cool slightly before using. Feel free to adjust the amount of rum to your taste.
Sans Rival
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PREP TIME2 hrs
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COOK TIME45 mins
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TOTAL TIME3 hrs 45 mins
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SERVING24 People
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VIEWS96
Experience the exquisite Sans Rival, a multi-layered Filipino dessert that's a symphony of textures and flavors. Crispy meringue layers alternate with a rich, decadent buttercream, all crowned with toasted cashews. It's an unforgettable treat for any occasion!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol143 mg
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Fiber1 g
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Protein7 g
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Saturated Fat13 g
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Sodium287 mg
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Sugar35 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 300°F (150°C). Line four 8x12-inch baking pans with parchment paper. (5 minutes)
02 Step
Recipe View 15 mins In a clean, grease-free glass or metal bowl, beat egg whites with an electric mixer until foamy. Sprinkle in cream of tartar. Gradually add 2 cups of sugar, beating until stiff, glossy peaks form. Gently fold in 2 cups of toasted, chopped cashews. (15 minutes)
03 Step
Recipe View 5 mins Divide the meringue mixture evenly among the prepared pans, spreading to the edges. (5 minutes)
04 Step
Recipe View 45 mins Bake in the preheated oven until the meringues are a light golden brown and crisp, about 30 minutes. Remove from the oven and let cool completely in the pans. Trim the edges of the cooled meringues to create uniform rectangles. (45 minutes)
05 Step
Recipe View 5 mins In a large bowl, beat the softened butter with an electric mixer until light and fluffy. (5 minutes)
06 Step
Recipe View 5 mins In a separate bowl, whip the egg yolks until thick and pale yellow. (5 minutes)
07 Step
Recipe View 15 mins Combine the remaining 2 cups of sugar and 1 cup of water in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to cook, without stirring, until the syrup reaches the hard-thread stage (270-290°F or 132-143°C on a candy thermometer). (15 minutes)
08 Step
Recipe View 10 mins Slowly pour the hot syrup into the beaten egg yolks in a thin stream, while continuously beating at high speed. Continue beating until the mixture is thick and glossy. (10 minutes)
09 Step
Recipe View 5 mins Gradually beat in the whipped butter until the buttercream is smooth and creamy. Stir in the dark rum. (5 minutes)
10 Step
Recipe View 15 mins To assemble, place one meringue layer on a serving plate. Spread evenly with one-quarter of the buttercream. Repeat with the remaining meringue layers and buttercream, ending with a layer of buttercream on top. (15 minutes)
11 Step
Recipe View 5 mins Smooth the sides of the cake with a spatula. Sprinkle the top generously with the remaining 2 cups of toasted, chopped cashews. (5 minutes)
12 Step
Recipe View 2 hrs Freeze the Sans Rival until solid, at least 2 hours. (120 minutes)
13 Step
Recipe View 5 mins To serve, cut into 1-inch slices while still frozen. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Lesley Kuhlman
Mar 6, 2025This recipe is amazing! The meringue layers are so light and crispy, and the buttercream is incredibly rich and flavorful.
Estrella Swift
Mar 2, 2025The hardest part was waiting for it to freeze! But it was worth it.
Turner Runolfsson
Jan 14, 2025I was a bit intimidated by this recipe at first, but it turned out beautifully. The instructions are very clear and easy to follow.
Elvis Bailey
Nov 19, 2024My family loved this dessert! It's definitely a showstopper.
Johnnie Jacobs
Jun 12, 2024I added a little bit of almond extract to the buttercream, and it was delicious.