Sans Rival Cake

 

   So, I speak a little French. A very, very, very, little bit of French. And I was today years old when I realized Sans Rival, an iconic Filipino dessert, means "without rival".  And nothing else can compare to it. The crunchy meringue layers, the amazing frosting, and the crunchy cashews, all come together for a tasty treat. So tasty in fact, because I don't normally like meringue, cashews, or frosting. But in this application?!?! Truely, Sans Rival. 

  This cake is typically served in a traditional cake form. Layers of cake, and cream, and cut into wedges. I was creating these for an event and needed individual servings, so I made them mini ones. Which works really well, just know they are not really traditional that way. There is a smaller version that is traditional, called silvanas, that are more like two cookies filled with the frosting. This is somewhere between the two, it has more layers than the cookies but smaller layers than the cake. Either way, they are crunchy and sweet and absolutely delicious.  

Sans Rivals Cake Recipe
5 whole eggs, separated

1/2 c. white sugar

1/2 tsp. cream of tartar

1 c. cashews, roasted and chopped

Frosting

5 yolks, from the separated eggs above

1/3 c. brown sugar

2 tsp. vanilla extract

2 sticks butter, softened

1 box white chocolate pudding mix

1/4 c. milk

Pre-heat the oven to 320*F. 

Meringue Layers

Beat the egg whites in a mixer on medium speed until they yolks are starting to look foamy. Combine the sugar and cream of tartar and slowly beat into the egg whites. Continue beating until the egg whites are at the stiff peak stage. Fold in 3/4 a cup of the cashews and then either spread about half an inch thick on a two baking mats into a rectangle, or pipe into circles that are half an inch thick. Bake at 320 for 45 minutes to an hour. Turn the oven off and leave them in there for 45 minutes. Remove from the mats and spread or pipe with the frosting and top with more cashews. 

Frosting

Combine the pudding mix and the milk. Mix well and set aside. 

Combine the 5 egg yolks, vanilla extract, and sugar in a metal bowl and whisk to combine. Place over a double boiler and cook while whisking constantly. You want the eggs to be thick, but not solid enough to form chunks. Remove from the pan once the yolks are cooked and place in the bowl of a mixer. Beat until the eggs are no longer warm. Beat in the butter, one tablespoon at a time, mixing between each addition to incorporate the butter. Continue whisking until all of the butter is mixed in. Add the pudding mixture and beat to incorporate, scraping the bowl as needed. Continue beating for 10 minutes until the mixture is really light and fluffy.