Never in my wildest dream did I think that I would be perfecting the Sans Rival and making a small business with it. Being here in Sydney, with time to create and experiment, I thought that doing things that I never had time to do in the Philippines, would just be the thing to stir my creative juices. Here I present to you, the Ultimate Sans Rival; crispy and creamy without being too sweet. I was told by one of my customers, Neni Manalo, who ordered a bunch to give away for Christmas, winded up keeping most of it and just eating it by herself. That to me is the ultimate test that I have reached my goal in perfecting the Sans Rival. Special Equipment: 4 pieces ring mould for frying eggs – this is one of the discoveries I made; you can make a perfect mold for individual servings of Sans Rival and if making a cake, use a 8-inch embroidery hoop. Isn’t that just fantastic! Necessity is the mother of invention. This recipe makes 8 individual, three-layered cakes or one 8-inch diameter, four layered cake.To make the cake, divide the formula so that the meringue, for the next two layers, does not weep while waiting to be baked. The trick here is to divide the whipped meringue before adding the nuts and just whip again to bring up the volume before adding the other half of the nuts. Of course, one can also have a big oven and bake the meringue layers all at once. Preheat oven to 250°F or 130°C Line two cookie sheets with baking paper Ingredients: ¾ cup egg whites with 1 drop of lemon juice and ¾ teaspoon cream of tartar 150 grams (3/4 cup) caster sugar 115 grams of coarsely chopped, lightly roasted cashew nuts ½ teaspoon vanilla essence Plus 50 grams chopped cashew nuts for topping Note: You can also use almonds or macadamia nuts or combination of nuts. Procedure: Place egg whites, with 1 drop of lemon juice and ¾ teaspoon cream of tartar, in a mixing bowl and whip at medium speed. When egg whites have doubled in volume, gradually add the caster sugar, in four doses. Continue whipping until the egg whites are slightly stiff, then add the vanilla essence and continue whipping till the egg whites make stiff but moist peaks. Stop. Remove the bowl from the mixer and with a hand held wire whisk, add the coarsely chopped cashew nuts. Just lightly blend. With a rubber spatula, finish the cut and folding of the nuts, just making sure that the nuts are all over the meringue. Each cookie sheet, lined with baking paper, holds 12 meringues....
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