📝 About This Recipe
The Silvana is the handheld, frozen cousin of the legendary Filipino Sans Rival cake, offering a sublime symphony of textures. These delicate cookies feature two layers of crisp, airy cashew meringue (dacquoise) sandwiched together with a rich, velvety French buttercream. Coated in fine cake crumbs and toasted cashews, every bite delivers a chilled, melt-in-your-mouth experience that is quintessential to Filipino celebrations.
🥗 Ingredients
Cashew Meringue (Dacquoise)
- 6 large Egg Whites (at room temperature, strictly no yolks)
- 1/2 teaspoon Cream of Tartar
- 3/4 cup Granulated Sugar (superfine sugar works best)
- 1 1/2 cups Raw Cashews (finely ground in a food processor)
- 2 tablespoons Cornstarch (sifted)
French Buttercream Filling
- 6 large Egg Yolks (at room temperature)
- 3/4 cup Granulated Sugar (for the syrup)
- 1/4 cup Water
- 1 1/2 cups Unsalted Butter (softened but still cool to the touch)
- 1 teaspoon Vanilla Extract (high quality)
- 1/4 teaspoon Salt
The Coating
- 1 cup Butter Cookies or Graham Crackers (crushed into very fine crumbs)
- 1/2 cup Roasted Cashews (finely chopped)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Line two large baking sheets with parchment paper or silicone mats. Draw 2-inch circles on the parchment as a guide, then flip the paper over.
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2
In a clean, grease-free bowl, whisk the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar one tablespoon at a time.
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3
Increase speed to high and beat until stiff, glossy peaks form. The meringue should be thick enough that it doesn't move when you tilt the bowl.
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4
Gently fold in the finely ground cashews and cornstarch using a rubber spatula. Be careful not to deflate the air you've worked into the whites.
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5
Transfer the mixture to a piping bag with a large round tip. Pipe the meringue into the circles on your prepared pans, smoothing the tops with an offset spatula.
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6
Bake for 20-25 minutes or until the wafers are light golden brown and firm to the touch. Turn off the oven and let them sit inside for 10 minutes to crisp up further, then cool completely.
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7
Prepare the French Buttercream: In a small saucepan, combine sugar and water. Bring to a boil until it reaches 'soft ball' stage (235-240°F or 115°C).
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8
While the syrup boils, beat the egg yolks in a stand mixer until they are thick and pale yellow.
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9
With the mixer running on low, very slowly pour the hot sugar syrup down the side of the bowl into the yolks. Increase speed to medium-high and beat until the bowl feels cool to the touch.
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10
Add the softened butter one tablespoon at a time, beating well after each addition until the frosting is thick, smooth, and creamy. Mix in vanilla and salt.
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11
Assembly: Take one meringue wafer and spread a generous layer of buttercream on the flat side. Top with another wafer to create a sandwich.
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12
Using an offset spatula, coat the entire exterior (top, bottom, and sides) of the sandwich with a thin layer of buttercream.
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13
Roll the coated cookie in the mixture of crushed cookies and chopped cashews until fully covered.
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14
Place the assembled Silvanas on a tray and freeze for at least 2-4 hours, or preferably overnight, until firm.
💡 Chef's Tips
Ensure your mixing bowl and whisk are completely grease-free before beating egg whites to achieve maximum volume. Pulse your cashews in the food processor carefully; if you over-process, they will turn into oily cashew butter. Use a thermometer for the sugar syrup to ensure the French buttercream is stable and safe to consume. If your buttercream looks curdled while adding butter, just keep beating—it will eventually come together into a silky emulsion. Store Silvanas in an airtight container in the freezer; they are meant to be eaten frozen and will soften quickly at room temperature.
🍽️ Serving Suggestions
Serve straight from the freezer alongside a hot cup of Kapeng Barako (Filipino Liberica coffee). Pair with a glass of chilled dessert wine or a sweet Sherry for a sophisticated after-dinner treat. Arrange on a chilled platter garnished with fresh mango slices to balance the richness of the buttercream. For a modern twist, drizzle with a little melted dark chocolate just before serving. They make excellent edible gifts when wrapped individually in colorful Japanese paper or foil.