Sans Rival
Crisp layers of cashew meringue stacked with rich French buttercream, then coated top to bottom in toasted crushed cashews. It's a bakery-counter fixture across the Philippines and one of the most requested cakes for birthdays and reunions — French in technique, entirely Filipino in the way it's become a pasalubong staple.
"Sans rival" is French for "without rival," and the name isn't false advertising — this is one of the richest cakes in the Filipino repertoire. The cake itself is a dacquoise: a nut-studded meringue baked until crisp rather than a sponge, which is what lets it stand up to layer after layer of butter-heavy French buttercream without turning soggy.
What makes sans rival different
Most Filipino desserts lean on coconut milk and glutinous rice; sans rival is the outlier, built on French pastry technique — meringue, cooked-yolk buttercream, and careful temperature control — but finished the Filipino way, coated edge to edge in crushed toasted cashews instead of a smooth fondant or ganache. It's more of a project than a quick bake, but very little of it is difficult; it's mostly patience across a few distinct stages.
Ingredients makes one 9-inch cake, 12 slices
- 10 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1 1/2 cups sugar
- 2 1/2 cups raw cashews, toasted and finely chopped
- 8 large egg yolks
- 1 cup sugar
- 1/4 cup water
- 1 1/2 cups butter, softened
- 1 teaspoon vanilla extract
- 1 cup toasted cashews, crushed, for coating
Toast the cashews for both the meringue and the coating in one batch, then divide — it saves a step and keeps the flavor consistent.
Nutrition estimated per slice
- 480Calories
- 6gProtein
- 34gFat
- 38gCarbs
- 34gSugar
Estimated automatically from the ingredients above; actual values will vary based on brands and exact quantities used.
Instructions
- Whip the meringue. Beat the egg whites with cream of tartar to soft peaks, then gradually add the sugar and beat to stiff, glossy peaks.
- Fold in the cashews. Gently fold in the finely chopped toasted cashews, keeping as much air in the meringue as you can.
- Spread and bake. Divide the meringue into four 9-inch rounds on parchment-lined sheets. Bake at 300°F for 40-45 minutes, until dry and pale golden, then cool completely on the pan.
- Cook the buttercream base. Combine egg yolks, sugar, and water over a double boiler, whisking constantly until thick, pale, and doubled in volume. Remove from heat and cool to room temperature.
- Beat in the butter. Add softened butter a few tablespoons at a time, beating well after each addition, along with the vanilla, until light and fluffy.
- Assemble. Spread buttercream between each meringue layer, then coat the top and sides with the remaining buttercream.
- Coat and chill. Press crushed toasted cashews all over the top and sides. Chill for at least 3 hours, ideally overnight, before slicing with a warm knife.
Frequently asked questions
Why does sans rival use meringue instead of sponge cake layers?
The nut-studded meringue, called a dacquoise, bakes into a crisp, airy layer that holds its structure under a heavy buttercream far better than a soft sponge would, and gives the cake its signature crunch against the rich filling.
Why is it called Sans Rival?
Sans rival is French for "without rival." The cake is widely credited to the Visayas region, particularly Iloilo and Bacolod, where it's said to have been created by a locally trained pastry cook in the early 20th century.
Can I make sans rival ahead of time?
Yes — it actually improves after a day in the fridge, once the meringue layers soften slightly and the flavors settle. It also freezes well, which is part of why it travels so well as a pasalubong gift.
Can I use a different nut instead of cashews?
Almonds or walnuts both work in the meringue and coating, though cashews are the traditional choice and give sans rival its characteristic buttery, slightly sweet flavor.
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