Silvanas

Silvanas Recipe from Philippines: A Delicious Dessert You Can't Miss

Region / culture: Philippines, Southeast Asia | Preparation time: 1 hour | Cooking time: 15 minutes | Servings: 20

Introduction

Silvanas are a popular Filipino dessert that consists of buttercream sandwiched between two cashew-meringue cookies and coated with more meringue crumbs. These sweet treats are perfect for special occasions or as a delicious snack.

History

Silvanas are said to have originated in Dumaguete City, Philippines, where they were first created by a local bakery. The name "silvanas" is believed to have been inspired by the Sylvanas character from the popular video game Warcraft. Over time, the recipe has evolved and become a beloved dessert in Filipino cuisine.

Ingredients

0.25 cup of all-purpose flour
0.25 cup of cashews
5 eggs, separated into whites and yolks, with one yolk left whole
1.75 cups of sugar, with 1 cup of brown sugar and 0.75 cup of white sugar
0.25 cup of hot or lukewarm water
0.13 tsp of rock or iodized salt
1 cup of softened butter, cut into 16 cubes
1 tsp of vanilla extract

How to prepare

Preheat the oven to 300° F. Grease and flour the cookie sheets; set them aside.
Grease and flour several 3-inch round molds.
To make the meringue, combine the flour and cashews in the bowl of a food processor fitted with the blade attachment. Process until the nuts are finely chopped; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry.
Gradually add the sugar, 1 tbsp at a time. Mix in the flour-nut mixture gradually.
Arrange the round molds on the prepared cookie sheet. Pipe the mixture into the molds or spread it evenly using an offset spatula.
Bake for 15 minutes or until lightly golden brown. Remove from the oven and let them cool for 30 minutes before removing from the molds. Set them aside.
Repeat with the remaining ingredients to make a total of about 40 meringue discs.
Place 20 meringue discs and any broken discs in the bowl of a food processor fitted with the blade attachment. Process them to make crumbs.
Transfer the crumbs to a shallow bowl and set them aside.
To make the buttercream, combine the sugar and water in a saucepan. Boil until it reaches 238° F.
Meanwhile, combine the egg yolks and the whole egg in the bowl of an electric mixer fitted with the paddle attachment.
Whip them on high speed for about 10 minutes or until the mixture forms a ribbon pattern when the paddle is lifted. The mixture should be pale yellow. Add a pinch of salt.
When the sugar syrup has reached its desired temperature, carefully pour the boiling syrup into the egg mixture in a slow, steady stream. Whip continuously on high speed until the mixture has cooled and the bowl is cool to the touch.
Lower the mixer's speed to medium. Gradually add the butter, 1 cube at a time.
The mixture might look broken and curdled. Whip a little longer and the mixture will come together. Once smooth, add the vanilla extract.
To assemble, spread about 1 to 2 tbsp of buttercream on one side of a meringue disc. Cover it with another meringue disc to make a sandwich.
Spread the buttercream all over the sandwich to cover all surfaces, including the sides.
Roll the silvanas in meringue crumbs, then refrigerate or freeze them until the buttercream is firm. Serve them cold and plain or with other desserts. They can also be sold per piece, if desired.

Variations

Try using different nuts, such as almonds or pistachios, in place of cashews for a unique flavor.
Add a hint of citrus by incorporating lemon or orange zest into the buttercream mixture.
Dip the assembled silvanas in melted chocolate for an extra indulgent treat.

Cooking Tips & Tricks

Make sure to beat the egg whites until stiff peaks form to ensure a light and airy meringue.

- Gradually add the sugar to the egg whites while mixing to create a stable meringue.

- Be patient when adding the butter to the buttercream mixture, as it may take some time for the mixture to come together.

- Refrigerate or freeze the assembled silvanas to allow the buttercream to firm up before serving.

Serving Suggestions

Silvanas can be enjoyed on their own as a sweet treat or served with a scoop of ice cream for a decadent dessert.

Cooking Techniques

Beating the egg whites until stiff peaks form is crucial for creating a light and airy meringue.

- Gradually adding the sugar to the egg whites while mixing helps stabilize the meringue.

- Slowly pouring the hot sugar syrup into the egg mixture while whipping creates a smooth and creamy buttercream.

Ingredient Substitutions

If you don't have cashews, you can use almonds or pistachios instead.

- Margarine can be used as a substitute for butter in the buttercream mixture.

- Gluten-free flour can be used in place of all-purpose flour for a gluten-free version of silvanas.

Make Ahead Tips

Silvanas can be assembled ahead of time and stored in the refrigerator or freezer until ready to serve. This makes them a convenient dessert option for parties and gatherings.

Presentation Ideas

Arrange the silvanas on a platter and dust them with powdered sugar for an elegant presentation. You can also drizzle them with chocolate sauce or caramel for added flair.

Pairing Recommendations

Silvanas pair well with a cup of hot coffee or tea for a delightful afternoon treat. They also go well with a glass of milk or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store leftover silvanas in an airtight container in the refrigerator for up to a week or in the freezer for up to a month. To reheat, allow them to come to room temperature or microwave them for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of silvanas contains approximately 180 calories.

Carbohydrates

Each serving of silvanas contains approximately 15 grams of carbohydrates.

Fats

Each serving of silvanas contains approximately 12 grams of fat.

Proteins

Each serving of silvanas contains approximately 2 grams of protein.

Vitamins and minerals

Silvanas are not a significant source of vitamins and minerals.

Alergens

Silvanas contain nuts (cashews) and dairy (butter), which may be allergens for some individuals.

Summary

Silvanas are a delicious dessert that is relatively high in fat and calories. They should be enjoyed in moderation as part of a balanced diet.

Summary

Silvanas are a delicious Filipino dessert made with cashew-meringue cookies and buttercream. They are a sweet and indulgent treat that is perfect for special occasions or as a tasty snack. Enjoy them cold or at room temperature for a delightful dessert experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. I was at a family gathering, and my cousin brought a plate of these delicate, melt-in-your-mouth Silvanas. They were the most delicious cookies I had ever tasted, with their crisp meringue outer shell and creamy buttercream filling. I knew right then and there that I had to learn how to make them.

I asked my cousin for the recipe, and she told me that it had been passed down through generations in our family. The recipe originally came from my great-grandmother, who had learned it from a friend who had lived in the Philippines. Silvanas were a traditional Filipino dessert, and my great-grandmother had perfected the recipe over the years.

I was determined to master the art of making Silvanas, so I asked my cousin to teach me. We spent an entire afternoon in the kitchen, cracking eggs, whipping sugar, and folding in ground almonds. It was a labor of love, but the end result was worth it. The Silvanas turned out just as delicious as the ones my cousin had brought to the family gathering.

From that day on, Silvanas became a staple in my baking repertoire. I would make them for special occasions, like birthdays and holidays, and they were always a hit with my family and friends. The recipe was a closely guarded secret, passed down from one generation to the next.

As the years went by, I continued to perfect my Silvanas recipe. I experimented with different flavors, adding a hint of coffee to the buttercream or drizzling them with dark chocolate. Each variation was a delicious twist on the classic recipe, but the original Silvanas remained my favorite.

I shared the recipe with my own children, teaching them how to make Silvanas just like my great-grandmother had taught me. They would stand by my side in the kitchen, eager to learn the secrets of this beloved family recipe. It was a bonding experience, passing down a piece of our family history through the art of baking.

Over time, Silvanas became more than just a dessert to me. They were a symbol of family, tradition, and love. Whenever I made a batch of Silvanas, I would think of my great-grandmother and the friend who had shared the recipe with her. I felt connected to them through this simple yet delicious treat.

Now, as I sit here in my kitchen, surrounded by the comforting aroma of baking Silvanas, I can't help but smile. The recipe that had captivated me all those years ago is now a cherished part of my family's culinary heritage. I may have learned to make Silvanas from a simple plate of cookies at a family gathering, but they have become so much more to me.

As I take the tray of Silvanas out of the oven, I can't wait to share them with my loved ones. I know that they will appreciate the time and effort that went into making these delectable cookies, and that they will savor each bite as much as I do. And as we sit around the table, enjoying this sweet taste of tradition, I am grateful for the simple pleasure of a well-made recipe and the memories it holds.