Sans Rival

Sans rival comes from the french phrase literally meaning "without rival". This cake desert, originated from the Philippines is made with layers of buttercream, meringue and chopped cashew nuts. It can be also decorated or garnished with pistachios. I remember when I was a kid, My aunt (not really my aunt but someone from the school who works in the kitchen and was so close to her so I call her aunt), used to feed me this cake for free because she was selling it that time on our school canteen. It was so delicious that I almost forget my name LOL! Anyway, Let's go make this delicious desert. After eating lots of meat I do think we need to settle down and have a sweet treat for our tooth.

The Ingredients are:

For the Meringue we will be needing- 

3 egg whites
200 g of icing sugar
125 g of almond meal

For the filling we need- 

6 egg yolks
200 g of sugar
1 cup of water
200 g of butter
1 teasespoon of instant coffee
1 tablespoon of water

100 g of almonds chopped (you can replace this with cashew nuts or peanuts) they should be unsalted

The Procedure:

Start by organising the meringue:whisk the egg whites with an electric mixer until they become rigid. Continue drubbing and add little by little the frosting sugar. You will observe that it will become brighter and bright. Add delicately the almond serving of food. Be certain that they are blended evenly. In a flat ovenovenbaking bowl put your parchment paper. disperse over your meringue blend. Be certain to disperse them equally not too thick not to slim. About 1.5 centimetres width. ovenbake this in a preheated oven for about ten minutes at 150° celsius. Do this method about five times or until your meringue blend is finished. You will have approximately five or six layers of cooked meringué. Do not peel off your meringue right away. Wait that they chilled down before doing. You can eighter squirt water on the surface of the baking bowl and put back on the peak the parchment paper after ovenovenbaking to help in cooling it down.

Preparing the mocca creme: disintegrate the coffee in one tablespoon of water. In a saucepan dissolve the 200 g of sugar with one cup of water over medium fire. As soon as the mixture condenses and become like a syrup turn off the blaze. Be careful you are not making a caramel so be sure that the hue of your syrup remains colorless. Cream the egg yolks with the help of an electric powered beater and pour little by little the sugar syrup. Continue drubbing then add the dairy spread and the coffee. This will be your mocca creme.

Assembling: disperse over each layer of meringue with the mocca elite and sprinkle over with chopped almonds or any nuts. Put the second level of meringue on the peak and disperse the mocca creme. Sprinkle again the peak with your nuts. Repeat this method until you arrive up with layers of meringue. dispense over the rest of the creme and try to disperse over equally on all edges. Better to do this in a cold aread for the dairy spread will melt down with high temperature. Try to use a clean and glossy spatula to help you in doing this. Sprinkle equally on the peak and on the sides the rest of the cut up nuts remaining. Refrigerate. Best served cold. You can use a warm knife to cut it.