The Ultimate Sans RivalNever 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


  • 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.


  1. 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.
  2. 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.
  3. Remove the bowl from the mixer and with a hand held wire whisk, add the coarsely chopped cashew nuts. Just lightly blend.
  4. With a rubber spatula, finish the cut and folding of the nuts, just making sure that the nuts are all over the meringue.
  5. Each cookie sheet, lined with baking paper, holds 12 meringues.
  6. Line up the four egg moulds in a line and fill with the meringue mix and level off with metal spatula. Lift out the egg moulds and line up on the next space on baking paper. Each line holds four and you have three rows of fours.
  7. To save time, since baking takes about 1 ½ hours plus, place the baking grill at the lowest and the other one, on the second to the highest rung, with one empty rung between cookie sheets.
  8. Start baking the first sheet while you are filling up the next batch of meringues and place the next layer on the top rung and then start timing.
  9. Bake for 1 ½ hours; depending on how dry the meringue gets, you can add another 10 to 20 minutes. The meringue must look a very light brown and when you lift the baking paper to see the bottom of the meringue, there must be no white spots visible on the bottom of meringue.
  10. For the cake layers, bake two layers first and proceed with the next two.
  11. Remove from oven and cool meringue on cooling rack. After about 10 minutes, remove the meringue layers from baking paper and continue to cool on cooling rack. When very cool, frost one layer with butter cream and top with next wafer; then frost again next wafer with butter cream and then top with last wafer and frost and then sprinkle with extra chopped cashew nuts.

Frosting or Butter Cream:


  • ½ cup egg yolks (about 6 -7 yolks)
  • ¾ cup sugar
  • ¼ cup water
  • 1 cup unsalted butter
  • ¼ cup whipping cream


  1. In a small saucepan, bring sugar and water to slow boil.
  2. Simmer sugar-water mixture till it reaches 120°C or 200°F
  3. While the sugar-water mixture is simmering, in mixing bowl of electric beater, using the wire whisk, beat, on slow-medium speed the egg yolks until it is a bit fluffy and lighter in color; don’t over beat.
  4. With the beater running at slow medium speed, slowly pour in the simmering syrup into the beaten egg yolks and continue beating until the mixture has cooled.
  5. Cut the butter into eight portions and add into the egg syrup mixture, one at a time, making sure that the butter has been blended in before adding next piece of butter.
  6. When the butter cream is smooth, and cool, add the whipping cream and blend well; stop beating and frost the meringue wafers.