Sans Rival — dacquoise with cashew buttercream

i. Origin & history

Sans rival came to the Philippines from French influence — likely via the Spanish-French exchange in the 19th-20th century. The substitution of cashews for the European almond is the Filipino touch.

ii. Ingredients

Makes 12 servings · scroll the side panel to adjust

• 6 egg whites
• 200 g caster sugar
• Pinch salt
• 1 tsp vanilla
• 200 g cashews, roasted and chopped
• 250 g unsalted butter, soft
• 6 egg yolks
• 200 g caster sugar
• 60 ml water
• 2 tbsp brandy or vanilla
• 100 g whole cashews, to top

iii. Method

1. Make the meringue: whip whites with salt to soft peaks; gradually add sugar; whip to glossy stiff peaks. Fold in chopped cashews and vanilla.
2. Pipe or spread three 22 cm discs of meringue on lined trays. Bake at 130 °C for 60 min until dry. Cool fully.
3. Make French buttercream: cook 200 g sugar and water to 115 °C. Whip yolks; pour hot syrup in a thin stream while whipping; whip until cool. Beat in soft butter a few cubes at a time; flavour with brandy.
4. Stack meringue discs with buttercream between layers and on top. Cover sides with buttercream. Press whole cashews onto top and sides. Chill 2 hours.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Coffee sans rival flavours the buttercream with espresso. Pistachio sans rival substitutes pistachios. Sansrival ice cream cake is a frozen variant.

vii. More from Filipino

• Dacquoise — French almond meringue layer cake
• Napoleon Cake — Russian mille-feuille
• Paris-Brest — praline cream choux ring
• Baked Alaska — meringue-covered ice cream
• Kremna Rezina — Slovenian cream slice
• Medovik — Russian layered honey cake