Almond Cashew Dacquoise is Sans Rival
Prep time
Bake / Cook time
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Impress everyone with this delicious Almond Cashew Dacquoise recipe also known as Sans Rival. A luscious dessert that can be made way ahead of time, frozen and served cold straight out of the freezer.
Recipe type: Dessert
Serves: 8 - 10
For the almond cashew meringue layers:
  • 7 egg whites
  • ¾ cup granulated sugar (153 g)
  • 1 teaspoon vanilla extract
  • 1 cup almonds finely chopped (115 g)
  • 1 cup cashews finely chopped (123 g)
For the buttercream:
  • 1 cup granulated sugar (209 g)
  • ¼ cup water (50 g)
  • 7 egg yolks
  • 1 cup + 2 tablespoons (2 sticks + 2 tablespoons) butter softened (254 g)
  • 1 ½ tablespoons rum (18 g)
For garnishing the sides:
  • About ¾ cup chopped almonds and cashews combined
For the almond cashew meringue layers:
  1. Preheat oven to 275° F. Spray five 8-inch round cake pans with non-stick cooking spray. Tip: To easily lift baked dacquoise out of cake pans cut out a strip of parchment paper about 1.5 inches in width and 12 inches in length and place in the bottom of the pan with about 2 inches of the strip coming up opposite sides of the pan. For each pan, cut out an 8-inch parchment paper circle and place on top of the parchment strip to line the bottom of the cake pan.
  2. With the wire whip of a stand mixer, beat the egg whites. Gradually add the sugar. Whip until egg whites are stiff but not dry and still glossy. Whip in the vanilla extract to blend.
  3. Fold in by hand, about a half cup at a time, the chopped almonds and cashews into the meringue using a silicon spatula.
  4. Divide the meringue equally among the prepared cake pans and bake all five pans at the same time on the same rack for about 60 minutes or until evenly brown. The sides of the baked dacquoise layers will leave the pan. Let cool. Use both ends of the parchment strip to easily lift each layer out of the pan.
For the buttercream:
  1. Slice the butter into cubes and let it come to just below room temperature. The butter should have a little bit of give when you press your finger on it but still have some firmness, but neither should it be too soft or you’ll end up with soupy buttercream.
  2. With the wire whip of a stand mixer whip egg yolks on medium high until thick.
  3. While the egg yolks are whipping, combine sugar and water in a sauce pot and bring to a boil, until it reaches soft ball stage and forms a syrup, about 238° F.
  4. Between medium high and high speed, in a very thin stream so as not to scramble the eggs, pour the hot syrup slowly into the egg yolks. Aim directly at the eggs, between the beater and the bowl. Once all the syrup is poured in, whip until the bowl is cool to the touch, about 10 minutes.
  5. Still on medium high, add butter about a tablespoon at a time. Wait until the butter is well combined until adding the next tablespoon.
  6. Add the rum and blend in.
  7. Chill the buttercream for about 15 minutes to thicken. Optional: After the buttercream is chilled if you want it to be more on the stiff side, mix in by hand about ½ cup sifted powdered sugar. You can add more depending on how thick you want the buttercream to be, but check on the flavor as you wouldn’t want it to be too sweet. (I’ve done this once, and I much prefer the buttercream without adding powdered sugar.)
  1. First spread a dab of buttercream on your cake plate to secure the assembled dacquoise onto the plate. Place a dacquoise layer on the cake plate. Spread about ¼ cup buttercream on the surface. Top with another dacquoise layer, repeat spreading buttercream on the surface ending with the fifth layer on top.
  2. Spread the top and sides of the dacquoise with buttercream. Apply just a thin layer of buttercream on the sides. Freeze for about 10 minutes for the buttercream to set.
  3. Press chopped nuts onto the sides of the dacquoise by holding the cake plate on one hand tilted over a bowl or plate to catch the nuts, while applying the nuts around the dacquoise with your other hand.
  4. Pipe a border on the top edge using a small star tip using any extra buttercream.
  5. Place the assembled dacquoise in a covered container and freeze. Can be stored in the freezer for weeks. The dacquoise will come out of the freezer as beautiful and as delicious as it was the day it was made.
  6. You can slice the dacquoise straight out of the freezer with a sharp knife and serve it cold.
Recipe by SugaryWinzy at