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Layer Cashew Cake Sans Rival: Ingredients
Layer Cashew Cake Sans Rival: Ingredients
Layered with buttercream, this meringue-based Cake Sans Rival finished off with roasted chopped cashews is pure dessert
decadence. Follow the ultimate indulgent recipe to make this Filipino cake. It is gone from a table once it is served! No crumbs left!
INGREDIENTS SCALE 1x 2x 3x
INSTRUCTIONS
1. Preheat oven to 300 F/150 C. Butter and flour four 8 inch/20 cm cake ring /s. Place prepared rings on a baking sheet layered with
the parchment paper.
2. To make the meringue, mix ground and chopped cashews and all-purpose flour in a bowl and set aside. Beat egg whites with
cream of tartar at the medium speed for 1 minute with the use of an electric mixer, gradually adding the sugar. Then switch the
mixer to the high speed and continue to beat egg whites for about 4 to 5 minutes until medium peaks form. Add the flour/nuts
mixture to the beaten egg whites and mix with a rubber spatula, until well combined.
3. Equally distribute the preparation into the prepared cake rings and spread evenly, using a small spatula, or just pipe from a pastry
bag. Bake the meringue for 50 to 55 minutes or until dry. Once the meringue disks are baked, immediately flip each of them onto
another sheet of the parchment paper. Peel off parchment from the bottom and allow to cool.
4. To make the Sansrival icing, beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed, using an electric mixer.
Bring water and sugar in a heavy bottom saucepan over low heat and cook the sugar syrup up to 240 F/115 C. Reset the mixer to
low speed and gently pour the sugar syrup over the beaten egg yolks and beat. Transfer the ready egg yolks/sugar mixture to
another bowl, cover with a plastic film and let it cool. In a separate bowl, beat the softened butter at low speed until smooth. Switch
the mixer to medium speed and continue to beat, until volume increases. Reset the mixer to low speed again and add the cooled
egg yolks/sugar mixture. Whisk until the Sansrival icing is smooth.
5. To assemble the cake, place the first meringue disk on a board. Spread the Sansrival icing on the top of the disk. Sprinkle with
roasted chopped cashews. Repeat this operation with the remaining three meringue disks and the Sansrival icing. Cover top of the
cake and its edges with the icing. Sprinkle with roasted chopped cashews.
NOTES
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