Filipino Sans Rival - Meringue Torte with Cashews and Buttercream Frosting

The Filipino Sans Rival - Meringue Torte with Cashews and Buttercream Frosting is a popular Philippine dessert. Sweet butter cream fills the crisp, crunchy layers in between. The same rich butter cream icing also encases the entire cake torte and crumbled cashews finish off the top. Bake this in stages for an easier process, like I did. Store the meringue tortes in airtight containers. Slather the frosting the next day. This Philippine dessert was inspired by a previous Asian In America recipe and a version from “Memories of Philippine Kitchens” Cookbook by Amy Besa and Romy Dorotan. My heart-shaped version serves 6.

Course: Dessert

Cuisine: Asian, Filipino

Keyword: Filipino Sans Rival Meringue Torte

Servings: people

Calories: 239kcal

Author: Asian in America

Equipment

Round cake pans: 9-inches diameter
Electric mixer

Ingredients

8 egg whites
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
1 cup chopped cashew nuts divided, use 1/3 cup for topping cashew nuts (unsalted)
1/2 cup all purpose flour
1 cup softened unsalted butter
3/4 cup whole milk
1/2 cup granulated sugar

Instructions

How to prepare the meringue tortes : Grease two 9-inch cake pans (I used a heart-shaped pan for this recipe). Line with parchment circles, then grease and flour.
Place the cashew nuts in a food processor and process until the nuts are finely chopped. Keep 1/3 cup of crumbled cashews aside for decorating the top of Sans Rival later.
Beat the egg whites with the cream of tartar on the highest speed in a clean bowl of an electric mixer fitted with the whisk attachment. Beat the whites until frothy and no bubbles show. This takes about 3 to 5 minutes. Continue beating, slowly adding the 3/4 cup sugar, till the whites are stiff but not dry.
Preheat the oven at 350 F.
To the beaten whites gently fold by hand the cashew nuts and flour, in 2 additions. Divide the meringue in half for 2 cake pans. Place the meringue over the bottoms of the two prepared pans. Spread evenly
Transfer to the oven and bake both cake pans at 350 F degrees for 20 to 23 minutes. Meringue edges will turn light brown. When pierced with a tiny sharp knife, the center of the meringue is dry and crisp. When done, cool for 10 minutes. Gently remove the circles of meringue and completely cool on wire racks.
How to make the butter cream :Beat the softened butter in the bowl of an electric mixer fitted with a whisk attachment until light fluffy.
Mix the milk and sugar in a small bowl. When blended, slowly pour the milk-sugar mixture into the butter, beating well after pouring each time. Continue beating in the mixer for 3 to 5 minutes more till frosting is fluffy and stands on its own. Refrigerate for 1 hour or up to two hours so butter cream firms up.
To frost the Sans Rival: Once the meringue tortes have cooled,place one of the meringues on a cake plate. Spread with less than half of the plain butter cream and top with a second layer of meringue Spread with the remaining plain butter cream. Sprinkle the remaining crushed cashews on top. Decorate as desired. Keep in refrigerator or freezer at all times till ready to serve.
Cook's Comments: Like other recipes that use butter, I always recommend the use of premium butter when making Sans Rival. I used Kerrygold USA Butter for this recipe. It is Irish butter made from milk of grass-fed cows. A premium butter results in a creamy, rich flavor. Use an equivalent type of quality butter if this brand is not available.
*Disclosure: I was not paid to mention this brand of butter. But if you can find it, it is a brand that works well for making the butter cream frosting of Sans Rival meringue tortes.
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Nutrition