– This cake is addictive.
Meringue, coffee buttercream and cashews are not everyday food on the cake table, this recipe is Filipino.
On the 15th November 2018, AASE E. JACOBSEN of Aperitif magazine Norway, featured Roni's Coffee Sans Rival Recipe.
"We've got the recipe from the cookbook The New Filipino Kitchen that Jacqueline Chio-Lauri recently published.
You can read more about this cookbook and the Filipino cuisine here.
Here she has collected recipes from a number of contributors and maintainers of Filipino cuisine. Roni Bandong has contributed to Coffee Sans Rival. She describes the dessert cake to be inspired by the French meringue dacquoise. But this Filipino variant that uses coffee instead of vanilla as a flavoring is very rich and powerful. It should therefore be cut into thin slices. It is best done when kept refrigerated."
Read the feature (written in Norwegian)