📝 About This Recipe
True to its name, which translates to 'Without Rival,' this decadent Filipino dessert is a masterpiece of textures and rich flavors. It features four to five layers of crisp, chewy cashew dacquoise sandwiched between velvety French buttercream and finished with a generous coating of toasted nuts. Originating from the French influence on Filipino elite cuisine in the early 20th century, it has evolved into a beloved national treasure that is both sophisticated and incredibly indulgent.
🥗 Ingredients
Cashew Meringue Layers (Dacquoise)
- 6 large Egg Whites (at room temperature, strictly no yolks)
- 1/2 teaspoon Cream of Tartar
- 1 cup Granulated Sugar (superfine sugar works best)
- 1 1/2 cups Roasted Cashews (finely chopped or pulsed in a food processor)
- 1 tablespoon Cornstarch (to keep the meringue crisp)
French Buttercream Frosting
- 6 large Egg Yolks (at room temperature)
- 1 cup Granulated Sugar (for the sugar syrup)
- 1/4 cup Water
- 1 1/2 cups Unsalted Butter (softened but still cool to the touch)
- 1 teaspoon Vanilla Extract (use high-quality pure extract)
- 1/4 teaspoon Salt (to balance the sweetness)
Assembly and Garnish
- 1 cup Roasted Cashews (roughly chopped for the exterior coating)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Line two large baking sheets with parchment paper. Trace four 8-inch circles onto the paper using a cake pan as a guide, then flip the paper over so the ink/pencil doesn't touch the batter.
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2
In a clean, grease-free bowl, whisk the 6 egg whites and cream of tartar on medium speed until frothy. Gradually add 1 cup of sugar, one tablespoon at a time, increasing speed to high until stiff, glossy peaks form.
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3
Gently fold in 1.5 cups of finely chopped cashews and the cornstarch using a rubber spatula. Be careful not to deflate the meringue; use a light hand.
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4
Divide the meringue evenly among the four traced circles. Use an offset spatula to spread the mixture to the edges of the circles, keeping the thickness as uniform as possible.
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5
Bake for 45-60 minutes, or until the meringue layers are light golden brown and firm to the touch. Switch the racks halfway through for even baking.
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6
Once baked, immediately peel the parchment paper off the back of the meringues while they are still warm. Let them cool completely on wire racks; they will crisp up as they cool.
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7
To make the buttercream, place 6 egg yolks in a stand mixer bowl. Beat until they are thick and pale yellow.
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8
In a small saucepan, combine 1 cup sugar and 1/4 cup water. Heat over medium-high without stirring until it reaches 'soft ball' stage (235°F-240°F on a candy thermometer).
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9
With the mixer running on low, very slowly pour the hot syrup in a thin stream down the side of the bowl into the yolks. Once all syrup is added, increase speed to medium-high and whip until the bowl feels cool to the touch (about 10 minutes).
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10
Add the softened butter one tablespoon at a time, beating well after each addition. Once all butter is in, add vanilla and salt, then whip until the frosting is silky, smooth, and light.
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11
To assemble, place one meringue layer on a serving plate. Spread a thin, even layer of buttercream over it. Repeat with the remaining layers, stacking them neatly.
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12
Frost the top and sides of the entire cake with the remaining buttercream. Press the roughly chopped cashews all over the sides and top until fully coated.
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13
Chill the cake in the freezer for at least 4 hours, or ideally overnight. This cake is traditionally served frozen or very cold to maintain the crispness of the meringue against the rich butter.
💡 Chef's Tips
Ensure your mixing bowl and whisk are completely free of fat or oil, or the egg whites won't reach full volume. If your buttercream looks curdled while adding butter, just keep whipping; it will eventually emulsify and become smooth. Use a serrated knife to slice the cake while frozen to get clean, beautiful layers. For the best texture, use skinless roasted cashews; the skins can add a bitter note to the delicate meringue. Do not assemble the cake in a humid environment, as the meringue layers may absorb moisture and turn soggy.
🍽️ Serving Suggestions
Serve a chilled slice with a hot cup of Kapeng Barako (strong Filipino coffee) to cut through the richness. Pair with a glass of dessert wine or a light Moscato for an elegant evening treat. Add a few fresh mango slices on the side for a bright, acidic contrast to the buttery flavors. Serve as the centerpiece for special occasions like Noche Buena or birthdays.