WHOA. It’s been way too long since my last post. Almost as long as the last time I tasted this incredible cake.
Leo and I aren’t huge fans of super sweet treats. But for some reason, I craved for a tender loving bite of sans rival for my birthday, this past weekend. It’s a classic, super rich Filipino cake made with layers of cashew studded meringue and the most buttery of all buttercreams. Perfect cake to say hello to the last year of my 20’s by welcoming more cellulite.
I wasn’t exaggerating when I said it’s been a long time since I’ve eaten it. I was about 6 or 7. It was so good that I still remembered the dreamy taste and textures. We didn’t have the time to make it for my birthday, but that didn’t stop my craving. She’s a demanding ass bitch.
As for all Filipino recipes I attempt, I consulted my mom, but she had no idea how to make it. Thank goodness I found this recipe: https://byambershands.com/2013/03/22/sans-rival-filipino-food-month/ So, Leo and I adapted it a bit and made something quite satisfying. It was also really fun making a cake together. We haven’t done it in years, and it reminded me how sweet my sweets can be making sweets.
- For the meringue:
- 6 egg whites
- ¾ cup sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
- 1 ½ cups unsalted cashews, finely chopped
- For the buttercream:
- 6 egg yolks
- ½ cup water
- 1 cup granulated sugar
- 1 cup salted butter, cubed and softened
- 1 tbsp white rum
- Preheat oven to 225°F. In a mixer, beat egg whites until frothy on high speed. Gradually add cream of tartar, and beat until stiff. Then gradually sprinkle in sugar, add vanilla, and continue beating, until it appears glossy.
- Use a spatula to fold in cashews gradually. Be sure deflate by over mixing.
- Line 2 large baking sheets or 4 pizza pans with parchment paper. Equally distribute and spread the mixture into 4 6-8 inch rounds. Bake for 1 ½ hours, turning the sheets halfway through baking. Then turn off the oven, leave the oven door opened slightly, and allow to cool completely in the oven.
- Meanwhile make the buttercream: combine water and sugar in a saucepan. Heat while occasionally stirring, until the temperature reaches 225°F or thick and bubbling. Beat egg yolks on high, until thickened and pale in color. Turn the speed to medium and slowly pour the syrup in a thin stream into the yolks, so you don’t scramble the yolks. Then gradually add a few butter cubes at a time, while mixing. Chill in the fridge for 15 minutes. Before assembling, whip it one more time to make it workable.
- To assemble: layer each meringue with some buttercream, finishing the top with some more buttercream and a generous sprinkle of chopped cashews.