Wednesday, February 15, 2012


Craving for this for a long time now, until Mama Bear Antunes brought a similar dish to our 'Ladies Birthday Celebrants Only' dinner. Checked a lot of different recipes, and thought I'd wing it.  :P)

Sans Rival

Make a Meringue:

5 egg whites

3 tbsp. caster sugar
½ tsp. cream of tartar.

Spread out flat on a greased baking paper lined oven tray.
Bake in 150 degs C for 45 mins. Don't burn. Cool.

Dough: Beat in mixer (high)

5 egg yolks
4 tbsp sugar
(until fluffy)
Slowly add 60 ml veggie oil
add 1/4 to ½ cup buttermilk (or plain yougurt)
1 tsp. Vanilla flavouring
add ½ cup sifted cake flour.
Chopped almond is optional. (1/4 cup)

Put in another oven tray (same size of what was used in egg whites), lined with greased baking paper.
Bake in 185 degs C for 20 mins.
While cooling: Make the buttercream

* Beat 500 gms. room temp butter
* Add in batches : 1½ to 2 cups of icing sugar. (according to your taste)
* Alternating the icing sugar with 250 ml of warm whipping cream. (double cream)
* Add 1 tsp. Vanilla flavouring.
 Don't make this super sweet.


1. Cut meringue and cake dough into 3, lengthwise.
2. First layer: cake dough
3. 2nd layer: thin spread of buttercream
4. 3rd layer: Meringue
5. 4th layer: thin spread of buttercream
6. 5th layer: sliced almonds (chips) You can use chopped almonds if thats whats available.
7. Reapeat the layers until all the meringue and cake dough are used.
8. Cover the sides with the rest of the buttercream.
9. Then sprinkle the rest of your almonds on the sides.

Refrigerate at least 30 minutes before serving.


My beautiful ladies! Thank you so much for tolerating my mischievous ways... Love you.

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