Sansrival

step 1
Beat the egg whites to soft peak, then add the sugar slowly and beat till the sugar has dissolved and you have a firm Meringue. Then add the ground almonds and fold them into the Meringue. Spread the mix on baking sheets, makes squares of about 40 x 30 cm (13 inch x 10 inch) and about 5 to 6 mm in height (0.25 inch)

step 2
The batter here is called Japonais batter in the pastry world, so if you want to use a fancy word, like I like to to, you just got a new one!! The moment the Japonais Batter is baked it simply becomes a Japonais

step 3
Bake the sheets at 180 C till golden brown and slightly crisp. Take the Japonais out the oven and cool to room temperature

step 4
Bring the water together with the sugar to the boil, take off the stove and cool down slightly. Put the egg yolks in an electric beater , put on high speed and pour in the hot sugar syrup slowly. Beat the eggs till the batter reaches room temperature.

step 5
The mix the egg batter with the soft butter.

step 6
Now the layering of the cake starts. First take one sheet of the Japonais, then spread the butter cream on it, followed by a Japonais. This goes till you have used up all the ingredients. Always press the Japonais sheets carefully, but firmly on to the Butter Cream.

step 7
Then chill the cake in the fridge till the butter cream is hard, only then cut the edges of the cake in a straight line and top the cake with toasted almond slivers