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Filipino sans rival cake

Layers of crispy, chewy cashew meringue and rum buttercream, take a slice of this show stopping Filipino dessert and go to your happy place!

Allergens: Recipe may contain tree nuts, milk, egg and lactose.


8 Ingredients


  • 435g (3 cups) roasted unsalted cashews

  • 230g (1 1/2 cups) pure icing sugar

  • 6 egg whites, at room temperature

  • 215g (1 cup) caster sugar
  • rum buttercream


  • 315g (1 1/2 cups) caster sugar

  • 12 egg yolks, at room temperature

  • 450g unsalted butter, chopped, at room temperature

  • 2-3 tbsp rum, to taste

6 Method Steps


  • Step 1

    Preheat oven to 140C/120C fan forced. Draw five 18cm circles on 3 sheets of baking paper. Place, ink-side down, on 3 large baking trays.

  • Step 2

    Place 335g (2 1/4 cups) cashews
    (435g (3 cups) roasted unsalted cashews)
    and 80g (1/2 cup) icing sugar
    (230g (1 1/2 cups) pure icing sugar)
    in a food processor. Pulse, scraping down side of the bowl with a spatula, until the mixture resembles coarse crumbs (see tip). Transfer to a bowl. Sift the remaining icing sugar into the bowl. Stir until combined.

  • Step 3

    Use electric beaters to whisk the egg whites
    (6 egg whites, at room temperature)
    in a clean, dry bowl until soft peaks form. Add caster sugar
    (215g (1 cup) caster sugar)
    , 1 tbs at a time, whisking constantly until the mixture is thick and glossy. In 3 batches, fold the cashew mixture into the egg white mixture until just combined. Spoon mixture into a piping bag fitted with a 1cm plain nozzle.

  • Step 4

    Pipe the meringue mixture from the centre of 1 circle on prepared tray in a coil motion until circle is covered. Repeat to make 5 meringue discs in total (see tip for what to do with any leftover mixture). Bake, rotating trays halfway through cooking, for 45-55 minutes or until meringue is dry and crisp. Set aside on trays for 10 minutes to cool slightly before carefully transferring discs to a wire rack to cool completely.

  • Step 5

    Meanwhile, make the rum buttercream. Stir the caster sugar
    (315g (1 1/2 cups) caster sugar)
    and 125ml (1/2 cup) water in a saucepan over low heat, brushing down side of pan with a wet pastry brush to prevent sugar crystals forming, until sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 8 minutes or until mixture reaches 115C (soft ball stage). While the syrup cooks, use electric beaters to whisk egg yolks
    (12 egg yolks, at room temperature)
    in a bowl for 8-10 minutes or until pale and creamy. Remove syrup from heat and set aside for 1 minute or until bubbles subside. With beaters on low speed, gradually add sugar syrup to egg yolk mixture. Increase speed to high and whisk for 10 minutes or until thick, glossy and almost at room temperature. Gradually add the butter
    (450g unsalted butter, chopped, at room temperature)
    , beating well after each addition, until mixture is smooth and creamy. Add the rum
    (2-3 tbsp rum, to taste)
    and beat until well combined. Spoon mixture into a large piping bag fitted with a 1cm fluted nozzle.

  • Step 6

    Coarsely chop the remaining cashews. Pipe a small amount of buttercream onto a serving plate. Place a disc on top to secure. Pipe peaks of buttercream around edge of disc. Pipe buttercream into centre and spread to cover. Sprinkle with one-fifth of the chopped cashews. Continue layering with discs, buttercream and cashews 3 more times. Top with remaining disc. Pipe peaks of remaining buttercream over top of cake. Sprinkle with remaining cashews. Place in fridge for 2 hours or until set. To serve, set aside for at least 30 minutes or until buttercream is room temperature
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Recipe Notes

  • Use the pulse setting to stop the cashews from overheating and becoming cashew butter instead of coarse crumbs.
  • Pipe any remaining meringue mixture into small discs between larger discs on prepared trays. Bake with the larger discs and enjoy as meringue cookies.
  • Make the meringue discs up to 1 day ahead. Store in an airtight container between layers of baking paper.
Image by Vanessa Levis

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