Prep 3 hrs
Cook 20 mins
Layers of crisp meringue covered with buttercream frosting.
- 6 egg whites
- 3⁄4 cup granulated sugar
- 1 1⁄2 cups ground cashew nuts
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1⁄3 cup water
- 6 egg yolks
- 1⁄2 lb butter
- 2 tablespoons rum
- Grease and flour three inverted 18" x 15" cookie sheets and set aside.
- To make the meringue, beat egg whites until soft peaks are formed.
- Gradually add the sugar, beating well after each addition.
- Continue beating until egg whites are very stiff.
- Fold in cashew nuts and vanilla.
- Spread thinly in prepared pans.
- Bake at 300 degrees Fahrenheit for 20 minutes or until golden brown.
- Cut wafers down the center if desired.
- Loosen and slide wafers to a flat surface and cool.
- To make the frosting, boil sugar and water until it spins a thread.
- Meanwhile, beat egg yolks until thick.
- Pour syrup into eggyolks in thin streams while beating.
- Cool the eggyolk mixture.
- Cream in the butter.
- Blend in the rum.
- To assemble the Sans Rival, layer the wafers on top of eachother with frosting in between each layer.
- Cover the top and sides with frosting and sprinkle the top with cashew nuts is desired.
- Served chilled.
I love ordering this at the Filipino restaurants. I always like to try to do things on my own so I found this recipe and gave it a whirl. The only thing I did differently was use vanilla extract for the frosting instead of rum. I just used whatever baking pans I had on hand and trimmed them to the same size once I stacked the layers. The taste of it was spot on and I especially love the meringue layers. I thought the frosting was very yellow though which looked very different from what I'm used to at the restaurants. So after I iced with the recipe's frosting I also covered it with regular buttercream for looks which is how it turned out in the my picture. It definitely tasted better without that buttercream though. I give 3 stars because this cake is difficult to work with since the layers are so fragile and because of how yellow the frosting is compared to what I'm used to. But I just love the taste!! I just wish it were easier to make.
I tried this recipe, scaled to a more convenient size, with just one difference, and it made a beautiful dessert. I don't feel that I can give stars, as I used granulated sugar instead of confectioners' sugar in the frosting. I had seen recipes very similar to this one in a couple of cookbooks I bought in the Philippines, and was interested in trying to make this. One of the recipes actually uses the same wording as this one (as well as the same amounts and ingredients other than the confectioners' sugar), as this one. I looked for other sans rival recipes, and couldn't find another that uses confectioners' sugar in place of granulated sugar in the frosting. So, fearing waste, I used granulated sugar, and the dessert was very good. I don't know how confectioners' sugar would work in this, so I'm not leaving any stars. I tried to contact the poster and ask her about this privately, but was unable.