SANS RIVAL

(makes a four-layered 8"x6" cake)

For the meringue wafers:
Ingredients:
1 cup eggwhites, room temperature
1/2 teaspoon cream of tartar
1 cup granulated white sugar
1 cup coarsely chopped unsalted roasted cashews **
**Although cashews are traditionally used, you can substitute this with other nuts
such as almonds, pistachios, macadamias or whatever nut you prefer.
Procedure:
1. Preheat oven to 150C (300F).
2. Cut two pieces of baking paper about the same size as the underside of a large
baking tray. In the center of each, draw an 8"x12" rectangle.
3. Lightly grease the underside of two baking trays. Stick each baking paper to a
greased tray, drawn side down. Just to make sure it would be easier to take off the
baking paper later on, you can also grease the tops.
4. In a mixing bowl, combine eggwhites and cream of tartar. Starting from a low speed
gradually increasing to medium, beat until frothy. Slowly add in sugar, then increase
mixer speed to high and beat until eggwhites are stiff but not dry.
5. Gently fold in the chopped cashew nuts.
6. Divide the meringue equally between the two lined trays. With an offset spatula,
spread the meringue out using the drawn rectangle as a guide but go slightly past
the lines. Make it as level as you possibly can.
7. Bake meringue in preheated oven for about 1 1/2 to 2 hours, or until the meringue is
dry, crisp and a light brown colour. (As I always say, since different ovens behave
differently, baking time may vary.) The important thing is that the wafers are crunchy
- soft and soggy wafers are no good!
8. While still hot, use a long, sharp knife to carefully trim the sides of the meringue to
make the edges straight (and aligned with the drawn rectangle on the baking paper).
Cut each meringue in the center to make four 8"x6" pieces. Now that the pieces are
smaller, they are easier to take off from the baking paper. Do this slowly. If you
accidentally crack the meringue (like the lower right side of the meringue below),
don't worry about it as you will be able to "repair" this with buttercream later.
For the French buttercream:
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Ingredients:
1/2 cup granulated white sugar
1/4 cup water
2 eggyolks
1 whole egg
1 cup soft butter
Procedure:
1. In a small saucepan, mix together the sugar and water. Bring to a boil over medium
heat. Clip a candy thermometer onto the side of the saucepan. Once the temperature
reaches about 90C (200F), start beating your eggs.
2. When syrup reaches 115C (240F), take it off the heat. With mixer at low speed, slowly
pour the hot syrup into the eggs. Aim for the area in between the mixer and the
beaters. If your syrup hits your beaters, it will splatter to the sides of the mixing bowl
instead of combining with the eggs.
3. Beat the egg/syrup mixture until thick and light in color. Set this aside in the fridge to
cool.
4. When cool, return bowl to the mixer, beat at medium speed while gradually adding in
the soft butter. Scrape down the sides to make sure all the butter is incorporated.
5. Once all the butter is in, increase mixer speed to high and beat until buttercream is
light and fluffy.
To assemble Sans rival:
1. You will also need: 1 cup or more of coarsely chopped unsalted roasted cashew nuts
(or whatever nut you used in the meringue).
2. On a cake board, alternate layers of meringue wafer and buttercream. As the
buttercream is very rich (and can become cloying if taken in large amounts), spread
thinly only. If you have any cracked wafers, use a little buttercream to "glue" them
together. Cover the entire cake with the rest of the buttercream.
3. As with the cake pictured at the very top of this page, you can finish your sans rival
off by piping borders (if you still have leftover buttercream) and by covering the top
generously with chopped cashew nuts.
4. Or if you absolutely love nuts, you can cover even the sides with more cashews!
5. Keep the sans rival in the freezer in a box or in an airtight container until time to
serve to keep the meringue crunchy. Use a very sharp knife to slice.
6. Remember to cut into small pieces only!

Ube Macapuno Cake

Ingredients:
2

For the chiffon cake:

{A}
2 1/4 cups cake flour
3 teaspoons baking powder
3/4 cup sugar
1 teaspoon salt
{B}
7 egg yolks (from large eggs)
1/2 cup vegetable/canola oil
1/2 cup milk
1/2 cup (about 100g) grated ube
(purple yam)
1 teaspoon ube flavouring
1/2 teaspoon violet food powder or violet gel paste
{C}
7 egg whites
1/2 teaspoon cream of tartar
{D}
3/4 cup sugar
For the frosting:
2 cups whipping or thickened cream
1 250g package of cream cheese
1/2 cup white sugar (edit: added on 21/8)
1 teaspoon vanilla extract
1 12 oz jar of macapuno (preserved coconut sport)
Procedure:
Cake
1. Preheat oven to 170 degrees Celsius. Prepare two 9" round, 2 1/2" high pans by lining
bottoms with baking paper. Do not grease.
2. In a large bowl, sift together {A} and combine well. Add in {B}. Beat with electric
mixer or by hand just until smooth and well blended.
3. In a separate bowl, beat {C} on high speed until frothy. Gradually add in {D} and
beat until stiff peaks are formed. Gradually and gently fold in egg whites into flour
mixture until very well combined. Divide batter equally into prepared pans.
4. Bake for about 45 minutes or until a skewer inserted into the center of the cake
comes out clean. Invert pans into wire rack immediately and cool completely.
5. Carefully run a thin knife around sides of pans to release cakes. Using a serrated
knife, half each cake horizontally. Set aside one of the top halves for use later.
Frosting
Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl or the bowl of
a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until
smooth. While the mixture is still whipping, slowly pour in the heavy cream. Continue
whipping until the cream can hold a stiff peak.
To assemble:
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1. Drain some of the syrup from the macapuno. I do this for fear that the cake will
absorb the syrup and get soggy and also to prevent the cake from becoming too
sweet.
2. Place one of the cake layers (bottom half of one of the cakes), cut side up on your
serving plate or cake board. Spread and level some whipped cream onto the cake
layer until it is about 1/4" thick. Scatter half of the macapuno on top of the whipped
cream.
3. Place second cake layer, cut side down on top of bottom cake layer.
1. Spread whipped cream and remaining macapuno on top of second layer in the same
manner as above.
4. Top the cake with the third layer (cut side down). Spread frosting to cover top and
sides of cake. (You don't have to put a lot, just enough for the cake crumbs to stick to
it). Remember to leave some frosting for your borders.
5. Crumble the last cake half. (You actually only need to crumble about 3/4 of this cake
piece. My suggestion is to leave the quarter for you to snack on!). If you do this with
a food processor, you will get very fine crumbs which will look really neat on the
cake. You can, however, crumble it by hand. Gently stick the crumbs to the cake top
and sides until it is fully covered.
6. Using the remaining frosting, pipe out big rosettes around the cake's top edge.

Chocolate Mousse
Ingredients:
4

For the Mousse:

500 grams bittersweet chocolate couverture
300 grams heavy whipping cream
5 grams instant coffee powder dissolved in
10 grams hot water
800 grams heavy whipping cream, chilled
For the Assembly:
500 grams whipping cream, chilled
50 grams confectioners sugar, sifted
Bittersweet chocolate couverture shavings
Procedure:
For the Mousse:
1. Chop the bittersweet chocolate couverture and place in
a large bowl.
2. Combine heavy whipping cream and coffee solution in a
heavy saucepan and bring to boiling point over medium
heat, stirring occasionally.
3. Pour hot cream mixture over chopped chocolate in a
bowl. Allow to stand for a minute or two, then stir
mixture until smooth and glossy. Cool to room
temperature.
4. Place chilled heavy whipping cream in a mixer bowl.
Using the wire whip attachment, whip cream to medium
peak stage.
5. Gentle fold whipped cream into chocolate mixture
6. Spoon approximately 100 grams of mousse into each of
sixteen dessert goblets. Chill for at least 4 hours to set
the mousse.
For the Assembly:
1. Combine chilled heavy whipping cream and sifted confectioners sugar in mixer bowl.
Using the wire whip attachment, whip mixture to stiff peak stage. Do not overwhip.
2. Transfer sweetened whipped cream to a pastry bag fitted with a large open star tip.
Pipe a large rosette on each goblet of mousse and decorate with bittersweet
chocolate couverture shavings.

Black Forest Cake

Chocolate Cake
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Ingredients
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Procedure
1. Heat oven to 350F. Grease and flour two 9inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in
boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pans to wire racks. Cool completely preferably in the
refrigerator so it will firm up a bit.
Cherry Filling:
Ingredients
1 bottle (24-30 oz) of maraschino cherries
cup syrup from the maraschino bottle
cup rum, brandy or coffee liqueur + 4 tbsp extra for drizzling (i used Kahlua rum &
coffee liquer)
1 tbsp. cornstarch
Procedure
1. Reserve about 16 cherries for garnishing and slice the rest into halves.
2. Simmer the sliced cherries and cup cherry syrup from the bottle over low heat. Add
the liqueur.
3. Dissolve the cornstarch in about 2 tbsp of water and add into the cherry filling. Let
the syrup thicken. Make sure that the syrup coats the back of the spoon when lifted.
4. Remove from the heat and let it cool to room temperature.
Whipped Cream frosting:
Ingredients
4 cups of chilled heavy whipping cream
1 packet unflavored gelatin (dissolved in cup hot water)
cup of confectioners sugar
tsp vanilla
Procedure
1. Chill the cream in the fridge for at least a day.
2. In a cold metal bowl (freeze metal bowl and beaters for about 10 minutes before
using it), beat the cream at medium speed and slowly drizzle in gelatin. Increase the
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speed to medium high and gradually add in the sugar. Continue beating until the stiff
peak stage. Add the vanilla and combine to mix.
3. Keep the frosting in the fridge unless you are ready to use it. It is best to make the
whipped cream prior to frosting the cake.
Assembly:
(Note: It is best to cool the cake in the refrigerator until it firms up before doing this or
thaw for about 15 minutes if frozen)
1. In a large cake dish, lay one cake layer and sprinkle with 1 tbsp of liqueur. Spread a
third of the cherry filling and top with about a fifth of the whipped cream frosting.
2. Lay the second layer of cake and do the same as above.
3. Drizzle the top layer with 1 tbsp of liqueur.
4. Cover the cake with a crumb coat and let it rest in the fridge for about an hour. Add
the final frosting and pipe rosettes of the cream filling on top of the cake and garnish
with chocolate curls (semisweet or bittersweet). Top rosettes with the reserved
cherries. Let the cake rest in the fridge in a cake box for about 6 hours before
serving.

Baked Cheesecake
Ingredients

Crust:

1 1/2 cups graham cracker crumbs

1/4 teaspoon ground cinnamon
1/3 cup melted margarine

FILLING:
4 (8 oz.) packages cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 large eggs
TOPPING:
1/2 cup sour cream
2 teaspoons sugar
Preparation
1. Preheat oven to 475F. Place a large pan filled with 1/2 inch water in oven.
2. Make crust: Mix graham cracker crumbs and cinnamon; add margarine. Press crust
onto bottom and 2/3 of the way up a 9-inch springform pan lined with parchment.
Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared.
3. Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and
vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a
bowl; add to cream cheese mixture. Blend just until eggs are incorporated.
4. Remove crust from freezer and pour in filling. Carefully place cheesecake into
preheated water bath. Bake for 12 minutes; turn oven to 350F and bake until top of
cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.
5. Make topping: Combine sour cream and sugar; spread over cake. Cover and
refrigerate at least 4 hours.

NO-BAKE BLUEBERRY CHEESECAKE

Crust:
1 1/2 cups graham cracker crumbs
1/2 teaspoon cinnamon powder
1/4 teaspoon nutmeg
1 tablespoon sugar
1/2 cup (approx. 100g) softened butter
1 teaspoon lemon juice and grated rind (optional)
Cheesecake filling:
1 cup (1 brick) cream cheese (use your brand of
choice)
1 cup (1 brick) all purpose cream
1/2 cup sugar
3 tablespoons liquid milk
1 tablespoon unflavored gelatin (1 sachet of
Knox)
1 teaspoon lemon juice (optional)
Topping:
1 can Comstock Blueberry pie filling
To prepare crust:
Crush graham crackers, if you don't have store-bought crumbs. You can use a food
processor or hand mixer, to make crumbs fast and easy.
Mix all dry ingredients and add butter to bind. Mash well.
*Crust mixture should be close to texture of moist sand; add a bit more butter if too dry.
Transfer and press evenly on bottom of ungreased springform pan (or any pie dish you
prefer).
Place in the freezer to harden crust while you make the filling.

To prepare filling:
1. Using a mixer, whip chilled cream with 2 tablespoon sugar until stiff. Set aside.
In a separate bowl, gradually mix re
2. maining sugar into softened cream cheese. Beat until fluffy and set aside.
In a small sauce pan, combine milk and gelatine powder. Heat until completely
dissolved (don't boil, use a wire whisk while heating to remove lumps). Remove from
heat, pour and beat into cream cheese mixture.
3. Fold in cheese mixture to the whipped cream and beat on medium to high.
Add lemon juice if you want some zest in your cream filling.
To assemble:
1. Bring out pan from freezer and pour in the cheesecake filling. Spread evenly with
spatula and tap pan lightly to set and release some air bubbles.
2. Cover pan and chill for a few hours.
3. Top with blueberry pie filling or fruit compote before serving.

Tiramisu
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INGREDIENTS:

5 eggs
1 cup sugar
16-18 oz mascarpone cheese
1 tsp brandy (optional)
lady fingers or broas
1 cup black coffee
Hershey's unsweetened cocoa

PROCEDURE:
1. Mix the eggs with the sugar using electric mixer for 6 minutes.
2. Put the mascarpone cheese and brandy, keep mixing for another 6 minutes. Set
aside.
3. Prepare 1 cup of coffee.
4. Dip the lady fingers one by one (DO NOT SOAK)
5. Arrange the first layer of lady fingers (13x9 inch pan is recommended) then put
the cream mixture on top, then make the second layer. Do the same, you can
make as many layers as you want.
6. Chill for 3-4 hours.
7. Sprinkle cocoa on top.

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