Easy Sansrival (Filipino Cashew Dacquoise Cake)
A simple Sans Rival made with crisp cashew meringue layers and an ultra-easy combine-and-mix buttercream. No syrup, no fuss — just a rich, nutty Filipino classic anyone can make.
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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
- 226g (2 cups) powdered sugar/ confectioner's sugar
- 350g-450g (about 3-4 cups) chopped, lightly toasted cashew nuts *use unsalted
Instructions
- 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.
- 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
- 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
- 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.
- 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.
- 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
- 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.350g-450g (about 3-4 cups) chopped, lightly toasted cashew nuts
