Source: YouTube

Homemade French Sans rival cake recipe

French cakes are world-known! With this easy recipe, learn how to make homemade "sans rival" cake. You must try this delicious cake.



number of servings


  • 4 egg whites Added to
  • 14 spoon heavy cream Added to
  • 4 tablespoon crystal sugar Added to
  • 14 spoon salt Added to
  • 1 tablespoon corn flour Added to
  • 1 Cup cashew nuts Added to

French buttercream

  • 4 yolk Added to
  • 12 Cup crystal sugar Added to
  • 14 Cup water Added to
  • 1 Cup softened butter Added to


  • 1 Cup cashew nuts Added to


60 min.
1. Step

Roast the cashew nuts at 175°C for 12 minutes. Let them cool and crush them using a blender.

2. Step

Combine the white sugar, salt, and corn flour. Mix.

3. Step

In a stand mixer, put the egg whites and cream. Beat until it bubbles.

4. Step

Place the mixture and mix until it reaches soft peaks.

5. Step

Add the ground cashew nuts. Mix slowly until incorporated.

6. Step

Put the mixture in a piping bag.

7. Step

In a baking tray with parchment paper, draw 4 circles 6.5 inches in diameter. Flip the parchment paper to prevent the ink from sticking into the meringue. Pipe meringue inside the circles. Flatten with a spatula.

8. Step

Bake the meringue at 170°C for 26 minutes or until light golden brown.

9. Step

In a pot, put the water and sugar. Shake slightly to spread the sugar evenly. Pour it into a saucepan and wait for it to boil.

10. Step

Beat the egg yolks in a stand mixer.

11. Step

Once the sugar syrup starts to boil, cook for 5 minutes more.

12. Step

While mixing the egg yolks, pour the hot syrup slowly. Beat for 10 minutes until it cools completely.

13. Step

Add the butter and beat for 5 minutes until the buttercream reaches soft peaks and is silky. Set aside.

14. Step

Remove the meringue from the oven. Let cool for 5 minutes and remove from the parchment paper.

15. Step

Decorate the cake by spreading buttercream between each layer of meringue. Sprinkle ground cashew nuts and pipe buttercream on top of the cake.

16. Step




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