Homemade French Sans rival cake recipe

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

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

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

Place the mixture and mix until it reaches soft peaks.

Add the ground cashew nuts. Mix slowly until incorporated.

Put the mixture in a piping bag.

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.

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

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.

Beat the egg yolks in a stand mixer.

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

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

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

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

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

Enjoy!