It’s June! The sweetest month of the year! While February has been popularly known as the “Month of Love,” June has since then been the “Month of Weddings.” So what’s all these about love and sweetness? Today, we bring you a sweet treat you will definitely love— Silvanas!
Let’s have a break from our heavy-on-the stomach meals to make way for a dessert that’d surely make you stay glued to your dinner tables.
Background
Believe it or not, this mouthwatering goodness, which is crunchy on the outside and melting on the inside, is a local product of the Philippines. Commonly confused with Sans Rival (cake), Silvanas, which is in the form of cookies, is a smaller counterpart of the former. Both are composed of layers of meringue and butter cream, then covered in ground cashews. The best ones are said to be available in Dumaguete City, Negros Oriental, but guess what, now you can make the most delectable version at the comforts of your own homes!
How long is the shelf life of Silvanas?
Easy to bake, easier to eat, but if not frozen, easier to melt. If you wish to bring it to friends as a gift or pasalubong, best time to prepare it is before you leave home. Why? It only lasts for two weeks, if stored in the fridge; if not chilled, it will melt before your friends could even enjoy it at its heavenly yummiest.
Cooking Tips
* Bain-Marie Method. This term might seem new, but it could have been something you’ve already done in the past. Bain-marie is the simple technique we used to safely melt the sugar with the egg yolk, without burning the mixture. To do this:
- Boil water in a casserole.
- Place the bowl containing the egg-and-sugar mixture on top of the casserole.
- Continue mixing till the sugar melts.
Sweet tooth ready after all the preps and baking! Now, if you prefer visuals in instructions check out the video below:
| PREP TIME | COOK TIME | TOTAL TIME | COURSE | CUISINE |
| 30 mins | 30 min | 1 hr | Dessert | Filipino |
- Cashews
- Eggs
- Corn Flour
- Cream of Tartar
- Butter
- Sugar
- Biscuit Crumbs
- Ground a cup of cashew nuts.
- Crack eggs; separate the egg whites from the egg yolks.
- Mix ground cashews and corn flour.
- Beat the egg whites until frothy.
- Add cream of tartar. Mix.
- Gradually add white sugar into mixture.
- Continue beating until mixture turns into stiff peak form (meringue)
- Gradually add the cashew and corn flour mixture to the meringue.
- Fold the mixture until ingredients are well-mixed.
- Transfer the mixture into a piping bag.
- Pipe out the meringue to the sheet pan with parchment paper. (You can draw circle guides to create the perfect size and shape of the silvanas.)
- Flatten meringue using a spatula.
- While preparing the desserts for baking, pre-heat the oven at 160 degrees.
- Bake the silvanas (still at 160 degrees) for 20-25 minutes or until these turn light brown.
- Mix the egg yolk with sugar until it forms a pale yellow cream.
- Using bain-marie method*, continue mixing until sugar dissolves.
- Cool down mixture before adding butter.
- Coat and fill the meringue wafers with the butter cream.
- Roll the coated meringue wafers in biscuits crumbs. (You can use Marie, Graham, or digestive biscuit.)
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