Red Ribbon Sans Rival Cake: Layers of Meringue/Cashews/Buttercream (Gluten-Free) | Cooking with Kurt

Learn how to make this traditional Filipino dessert - a Red Ribbon-style Sans Rival Cake! Consisting of 4 layers of meringue wafers, silky-smooth and rich French buttercream frosting, and crunchy toasted chopped cashews, this is a Filipino favorite. And it's gluten-free!

"Sans Rival" means unrivaled, and it is a Filipino take on the French Dacquoise cake, but replacing almonds and hazelnuts with cashews. Enjoy!

RECIPE: https://www.cookingwithkurt.com/recipes/cakes/sans-rival-cake

Silvanas video: https://youtu.be/_GZkmePdoeg

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Ingredients:

Cashew Meringue:
2.5 cups toasted cashews [375 g]
1 cup powdered sugar [120 g]
10 large egg whites (room temperature) [300 g]
1 tsp cream of tartar (optional) [3.4 g]
1 cup granulated sugar [200 g]

French Buttercream:
10 egg yolks (large eggs), room temperature [200 g]
1 cup granulated sugar [200 g]
6 tbsp water [89 mL]
2 cups (4 sticks) unsalted butter, room temperature [454 g]
2 tsp vanilla extract [10 mL]
1/4 teaspoon salt [1.5 g]
2 tbsp dark rum (optional) [30 mL]

Garnish:
1/2 cup toasted cashews [75 g]

NOTE: For dry and crispy cashew meringue wafers (rather than the soft and moist wafers in the video), bake the meringue wafers at 225 degrees Fahrenheit (105 degrees Celsius) for 6 hours instead. The lower temperature over a long baking time will remove all the moisture from the egg whites creating a hollow and crispy texture, without burning the outer layers of the meringue.

Видео Red Ribbon Sans Rival Cake: Layers of Meringue/Cashews/Buttercream (Gluten-Free) | Cooking with Kurt канала Cooking with Kurt