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France Recipe - Sans Rival Layer Cashew Cake


  • 8-inch cake rings 
  • parchment paper sheet 
  • Mixer 

Pan prep: 

  • 1/2 cup all-purpose flour 
  • 1 stick unsalted butter (Room temperature) 
  • For the meringue: 
  • 3/4 cup ground cashews 
  • 1/2 cup chopped cashews 
  • 1/4 cup all-purpose flour 
  • 6 egg whites 
  • 1 tsp cream of tartar 
  • 1 cup granulated sugar 
  • For the Sans rival icing: 
  • 3/4 cup granulated sugar 
  • 1/4 cup water 
  • 6 egg yolks 
  • 1/4 tsp vanilla extract 
  • 1/4 tsp cinnamon 
  • 1 1/2 cups unsalted butter (Room temperature) (cubed) 
  • For the decoration: 
  • 1 1/2 cups roasted chopped cashews 


  1. Preheat oven to 300 degrees. Butter and flour 48-inch cake rings.  Place prepared rings on a baking sheet layered with parchment paper. 
  2. To make the meringue, mix ground, chopped cashews, and all-purpose flour in a bowl and set aside. 
  3.  Beat egg whites with cream of tartar at medium speed for 1 minute using an electric mixer, gradually adding the sugar. Then switch the mixer to high speed and beat egg whites for about 4 to 5 minutes until medium peaks form. Add flour/nuts mixture to the beaten egg whites and mix with a rubber spatula until well combined. 
  4. Equally, distribute the meringue into the prepared cake rings and spread evenly using a small spatula. Bake the meringue for 50 to 55 minutes or until dry. Once the meringue disks are baked, immediately flip each onto another parchment paper sheet, remove the parchment from the bottom, and let cool. 
  5. To make Sans rival icing, use an electric mixer to beat egg yolks, cinnamon, and vanilla extract for about 8 to 10 minutes on high. Bring water and sugar in a heavy bottom saucepan over low heat and cook sugar syrup up to 240 degrees. 
  6. Reset the mixer to low speed, gently pour sugar syrup over the beaten egg yolks, and beat. Transfer the egg yolks/sugar mixture to another bowl, cover with plastic film and let cool. 
  7. Beat the softened butter at low until smooth in a separate bowl. Increase the mixer speed to medium, and beat until the volume increases. Reset the mixer to low again and add the cooled egg yolks/sugar mixture. Whisk until the icing is smooth. 
  8. To assemble the cake, place one meringue disk on a serving board.  Spread the icing on top of the disk.  Sprinkle roasted chopped cashews.  Repeat with the remaining three meringues. Cover the top of the cake and its edges with icing. Sprinkle with roasted chopped cashews.
Nutrition Facts  Amount per serving % Daily Value
Servings 2
Calories 2294 
Total Fat 166g  213% 
Saturated Fat 82.1g  411%
Cholesterol 931mg  310%
Sodium 458mg  20% 
Total Carbohydrate 186.1g  68%
Dietary Fiber 4.1g 14%
Total Sugars 130.4g
Protein 37g
Vitamin D 86mcg  431% 
Calcium 110mg  8%
Iron 8mg  46%
Potassium 727mg 



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