Easy Sansrival (Filipino Cashew Dacquoise Cake)

A whole Sans Rival cake covered in finely chopped toasted cashews, displayed on a wooden cake stand.

This Sansrival brings all the magic of the Filipino classic — crisp-chewy cashew meringue, nutty sweetness, and that signature rich, buttery finish — but without the stress. Instead of the usual French buttercream, my version uses an incredibly easy combine-and-mix buttercream. Just add everything to the bowl, mix, and you’re done. It’s fuss-free, beginner-friendly, and still unbelievably luscious. This is sansrival made simpler, softer, and absolutely irresistible.

Whenever I make leche flan (which requires yolks only), I often use the extra egg whites to make this sansrival. Expect crisp and chewy layers of toasted cashew meringue wrapped in a smooth, rich buttercream that you can make in minutes — no syrup, no thermometer, just combine and mix. The flavor is nutty and buttery with just the right sweetness, while the overall process stays straightforward and beginner-friendly.

A partially sliced Sans Rival cake revealing the stacked cashew meringue and buttercream layers, sitting on a wooden cake stand.

Yield
10-12 servings

Prep Time
30 mins

Cook Time
1 hour 30 mins

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Ingredients

for the meringue layers:

180g (about ¾ cup or 6 large egg whites) egg whites *Your egg whites should be free from any grease or fat. See Notes.
½ tsp cream of tartar
180g (¾ cup + 2 tbsp) granulated white sugar/ caster sugar
½ tsp pure vanilla extract
100g (1 cup) chopped, lightly toasted cashew nuts *use unsalted

for the buttercream:

454g (2 cups) salted butter, softened
455ml (2 cups) heavy cream, at least 33% milk fat
230g (2 cups) powdered sugar/ confectioner’s sugar
350g-450g (about 3-4 cups) chopped, lightly toasted cashew nuts *use unsalted

Instructions

Step 1.

Get the pans ready. Preheat your oven to 150°C (300°F). Line two half sheet pans with parchment paper. If you have an 8-inch cake ring, use it to trace a circle on each sheet. If not, use an 8-inch (20 cm) round cake board. Draw the circles with a pencil, then flip the parchment over so the pencil marks don’t touch the food.

Step 2.

Start the meringue. Before you do anything, make sure your mixing bowl and whisk attachment have ZERO grease. Even a tiny bit of oil will stop your egg whites from whipping properly.

To be safe, wipe the bowl and whisk with a little vinegar and a paper towel, then dry well.(Trust me — half the battle with meringue is just making sure everything is grease-free. If the bowl is oily, the meringue won’t get stiff and you’ll have to start all over again.)

Now add the egg whites and cream of tartar to the clean bowl.Whip on medium-high until the egg whites look fluffy and hold a soft peak (the tip falls over).

180g (about ¾ cup or 6 large egg whites) egg whites
½ tsp cream of tartar

Step 3.

Add the sugar. Slowly add the sugar while the mixer is running. Keep whipping until the meringue becomes thick, shiny, and forms stiff peaks (the tip stands straight). Mix in the vanilla, then gently fold in the chopped cashews.

180g (¾ cup + 2 tbsp) granulated white sugar/ caster sugar
½ tsp pure vanilla extract
100g (1 cup) chopped, lightly toasted cashew nuts

Step 4.

Shape the layers. Divide the meringue into two equal portions. Spread each one inside the circles you traced, smoothing the tops with a spatula.

For more even layers, you can put the meringue into a piping bag and pipe it in a spiral shape before smoothing.

Step 5.

Bake and cool. Bake the meringue layers for 1 hour and 30 minutes, or until they are dry, crisp, and lightly golden. Let the meringue layers cool fully before assembling the cake. They will feel firm once cooled.

Step 6.

Make the easy buttercream. In a stand mixer bowl, add the softened butter, heavy cream, and powdered sugar. Start mixing on low speed so the sugar doesn’t fly everywhere. Then increase to medium-high and mix until the buttercream is smooth and creamy. The mixture might become a bit watery at first, but don’t worry, just keep on mixing and it should come together.

454g (2 cups) salted butter, softened
455ml (2 cups) heavy cream (at least 33% milk fat)
226g (2 cups) powdered sugar/ confectioner’s sugar

A bowl of smooth, creamy buttercream being mixed, showing its thick and fluffy texture.

Step 7.

Assemble the cake. Place the first meringue layer on your board. Spread a layer of buttercream on top, then sprinkle about 30g (¼ cup) chopped cashews.

Place the second meringue layer on top. Frost the top and sides of the cake with more buttercream. Press extra cashews all over the top and sides.

Optional: Put the remaining buttercream in a piping bag with your favorite tip and pipe a border around the top edge.Refrigerate the cake until ready to serve.

A fully assembled Sans Rival cake coated with crushed toasted cashews on all sides.

Baker’s Notes

Keep everything grease-free for perfect meringue. Meringue is sensitive — even the tiniest bit of oil or fat will stop your egg whites from whipping up. Make sure your mixing bowl and whisk attachment are completely clean and grease-free. Wipe both with a little vinegar and a paper towel, then dry well before you start. If your meringue refuses to get stiff, it usually means there was grease somewhere, and you’ll need to redo it (sad, I know!).

Separate your eggs carefully — a clean break matters. To prevent broken yolks (and to avoid getting yolk in your full bowl of whites), always crack the eggs one at a time into a small bowl first.
If the yolk breaks or any gets into the whites, toss that egg and start again — don’t risk it! Once the egg white is clean, pour it into your main mixing bowl. Repeat until you have all the whites you need.

Room temperature egg whites whip better. Cold whites are shy; warm whites are confident. Let them sit for about 20–30 minutes so they whip up higher and faster.

Don’t overmix the meringue. Stop when you reach stiff, glossy peaks. If it starts to look chunky or dry, you’ve gone too far.

Let the meringue layers cool completely before frosting. Warm layers will melt your buttercream — and nobody asked for Sansrival Soup.

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