Uploaded February 2026 | Updated September 2026, 2 weeks ago
Sans rival may sound French, but it is very much Filipino. 🇵🇭 Food historian Doreen G. Fernandez suggests it was inspired by French cakes like dacquoise or gâteau de succès, yet it does not appear in French cookbooks or even early Filipino ones.
What we love the most about this local classic cake is how our local ingredients like cashews are highlighted in a refined way that deserves more international recognition. Do you also love sans rival? 🎂
SANS RIVAL
From the book: 1973 Recipes of the Philippines page 110
Ingredients:
Meringue layers:
6 egg whites
¼ tsp cream of tartare
1 cup sugar
1 ½ cups cashew nuts, finely chopped
Filling:
6 egg yolks
1 cup sugar
½ cup water
1 tsp corn syrup
150g butter, softened
½ cup chopped cashew nuts, for garnish
Procedure:
1. Using a stand mixer, beat egg whites until frothy. Gradually add sugar and beat until soft peaks form. Fold in chopped cashews. Spread thinly onto 4 lined 8”x14” trays. Bake at 300°F (150°C) for 30 mins or until golden. Cool completely.
2. In a saucepan, boil sugar, water, and corn syrup (no stirring) until it reaches soft ball stage.
3. In a stand mixer, beat egg yolks until pale, then slowly pour in the syrup while beating. Once cool, add butter gradually until smooth.
4. In a cake board or dish, layer meringue and buttercream, stacking like a cake. Cover top and sides with more buttercream and finish with chopped cashews. Chill before slicing. Makes 10-12 slices.
Sans rival may sound French, but it is very much Filipino. 🇵🇭 Food historian Doreen G. Fernandez suggests it was inspired by French cakes like dacquoise or gâteau de succès, yet it does not appear in French cookbooks or even early Filipino ones.
What we love the most about this local classic cake is how our local ingredients like cashews are highlighted in a refined way that deserves more international recognition. Do you also love sans rival? 🎂
SANS RIVAL
From the book: 1973 Recipes of the Philippines page 110
Ingredients:
Meringue layers:
6 egg whites
¼ tsp cream of tartare
1 cup sugar
1 ½ cups cashew nuts, finely chopped
Filling:
6 egg yolks
1 cup sugar
½ cup water
1 tsp corn syrup
150g butter, softened
½ cup chopped cashew nuts, for garnish
Procedure:
1. Using a stand mixer, beat egg whites until frothy. Gradually add sugar and beat until soft peaks form. Fold in chopped cashews. Spread thinly onto 4 lined 8”x14” trays. Bake at 300°F (150°C) for 30 mins or until golden. Cool completely.
2. In a saucepan, boil sugar, water, and corn syrup (no stirring) until it reaches soft ball stage.
3. In a stand mixer, beat egg yolks until pale, then slowly pour in the syrup while beating. Once cool, add butter gradually until smooth.
4. In a cake board or dish, layer meringue and buttercream, stacking like a cake. Cover top and sides with more buttercream and finish with chopped cashews. Chill before slicing. Makes 10-12 slices.
