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: hhttps://www.cookingwithkurt.com/recip...

Silvanas video:    • Silvanas: Cashew-Meringue Wafers with...  

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Equipment: https://amzn.to/3LCa2EA
13 x 18-in Half Sheet Pans - https://amzn.to/3HhUeon
Parchment Paper - https://amzn.to/47IGOwM
Measuring Cup - https://amzn.to/48uPVlG
Food Processor - https://amzn.to/48SWUVj
8” x 8” Baking Dish - https://amzn.to/3SEv6ib
Metal Mixing Bowls - https://amzn.to/4cWgeUl
Measuring Set - https://amzn.to/48KpOXW
Electric Mixer - https://amzn.to/3S1nzIU
Cake Decorating and Piping Tips - https://amzn.to/4aXLVfm
Candy Thermometer - https://amzn.to/3W6AOK9
Cake Stand with Dome - https://amzn.to/3SiZHAL


Ingredients: https://amzn.to/3LCa2EA

Cashew Meringue:
2.5 cups toasted cashews [375 g] - https://amzn.to/4c0aA2c
1 cup powdered sugar [120 g] - https://amzn.to/3U0orQx
10 large egg whites (room temperature) [300 g]
1 tsp cream of tartar (optional) [3.4 g] - https://amzn.to/3KD4utj
1 cup granulated sugar [200 g] - https://amzn.to/48VsDFh

French Buttercream:
10 egg yolks (large eggs), room temperature [200 g]
1 cup granulated sugar [200 g] - https://amzn.to/48VsDFh
6 tbsp water [89 mL]
2 cups (4 sticks) unsalted butter, room temperature [454 g]
2 tsp vanilla extract [10 mL] - https://amzn.to/3HflEvn
1/4 teaspoon salt [1.5 g] - https://amzn.to/3O5bvoS
2 tbsp dark rum (optional) [30 mL]

Garnish:
1/2 cup toasted cashews [75 g] - https://amzn.to/4c0aA2c

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.

*Disclaimer: Cooking with Kurt® is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.