Silvanas, the Filipino wafer cookie dessert, is a pair of cashew meringue wafers covered with simple buttercream and rolled in cake crumbs.
I remember buying them to give away as gifts from the CVC supermarket along Rizal Ave in Caloocan City in the '90's. I wonder if they still sell them there.
The wafer is like that of the Sans Rival, except that it is more of a bite size and with cake crumbs all around it.
There are 3 separate processes : make the cake, then the wafer and lastly, the buttercream.
And just to simplify, I use the boxed cake for the 'cake' part, making use of only 1/3 of the mix since they are just for dredging.
As for the wafer part -- well, don't worry... it is not as hard as it seems.
Impress your friends and family with this easy to make cookies, perfect as homemade gifts or just to enjoy as dessert!
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Make the cake : Bake 1/3 of the cake mix according to package instruction. Cool down and crumble. Set aside.
2 Make the wafer : Beat the egg white with cream of tartar until frothy.
3 Add the sugar a little at a time while continuously beating, until stiff peaks. (You are at stiff peak if once the bowl is tilted or inverted, the meringue stay stuck in the bowl).
4 Fold in the cashew nuts using a spatula, being careful not to deflate the meringue volume.
5 Pipe according to the shape you want, be it round or a 3-inch long wafer.
6 Bake at 275°F for 20 to 25 minutes or until slightly browned, then set aside to cool down completely.
7 Make the buttercream: Beat or whip together the butter, powdered sugar and milk.
8 Assemble : take a matching pair of the wafers, spread buttercream in between to sandwich them together.
9 Spread buttercream all around it and dredge in cake crumbs. Refrigerate.
10 Keep refrigerated until ready to serve.
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