🇵🇭 PERFECT & EASY Silvanas Recipe How to Make Philippine Sylvanas Cookies Using Digestives ANG SARAP

The only difference I observed between sans rival and silvanas is that silvanas are mini versions of sans rival. The ingredients are the same. 

Ingredients:

Merengue 

3 egg whites

1/2 cup cashew nuts (crushed)

1/4 cup granulated sugar

1/2 tsp vinegar pr 1/2 tsp lemon

Corn flour (optional)

Buttercream

3 egg yolks

1/4 cup sugar

1/2 cup butter (softened)

1 tsp vanilla

Note: Adjust the sugar and butter to liking.

Merengue:

Beat the egg whites until frothy then add the vinegar (lemon).

Gradually add the sugar and beat until medium peaks are formed.

Fold in the cashews and put the mixture in a piping bag.

Trace circles (2-3 inch in diameter) and flatten it.

Bake for 45 mins at 160C or until lightly brown.

Buttercream:

Mix egg yolks and sugar in double boiler until sugar is dissolved.

Remove from heat and beat until light and fluffy.

Add the butter (in batches) then add the vanilla and continue beating until the color becomes light.

Assemble the silvana by alternating merengue and thinlayer of buttercream. Cover it with remaining buttercream and garnish with roughly chopped cashews or crushed graham crackers. 

🇵🇭 PERFECT & EASY Silvanas Recipe How to Make Philippine Sylvanas Cookies Using Digestives ANG SARAP

VERDICT:

WILL:Abbey was bombarded by my side comments how silvanas will make me extra happy. Yihee. Well, it took months for him to clear up his schedule and bale it for me. Well, the main point is…he still do it… ha!ha! 

The taste? It is the higher/better version of what my Nanay used to buy at Minute Burger. The cashew bits are prominently everywhere in this silvanas. Love it! The crust is crispy yet gooey (do you understand me right? Abbey is now a seasoned baker haha! 

Wondering what should I request next! wink*wink

Pinoy Nuttiest Meringue Cake - How to Make Easy Sans Rival Layer Cashew and Almond Cake Recipe

Ingredients:

Merengue 

3 egg whites

1/2 cup cashew nuts (crushed)

1/4 cup granulated sugar

1/2 tsp vinegar

Corn flour (optional)

Buttercream

3 egg yolks

1/4 cup sugar

1/2 cup butter (softened)

1 tsp vanilla

Note: Adjust the sugar and butter to liking.

Merengue:

Beat the egg whites until frothy then add the vinegar.

Gradually add the sugar and beat until medium peaks are formed.

Fold in the cashews and put the mixture in a piping bag.

Trace circles (5-6 inch in diameter) and flatten it.

Bake for 45 mins or until lightly brown.

Buttercream:

Mix egg yolks and sugar in double boiler until sugar is dissolved.

Remove from heat and beat until light and fluffy.

Add the butter (in batches) then add the vanilla and continue beating until the color becomes light.

Assemble the cake by alternating merengue and thinlayer of buttercream. Cover the cake with remaining buttercream and garnish with roughly chopped cashews. Design as you desire.

VERDICT

WILL: I am bothering (literally) Abbey about this cake. Almost every day I kept on blabbering what kind of nuts is perfect for the cake. wink-wink So one day, he have done it and kept on doing it in 3 consecutive months until it is perfect for me. Haha. 

How was it? The merengue crust is not that crunchy but chewy, just the way I like it. The nutty frosting is not that sweet and just perfect even without a black coffee pairing. 

Whenever I watch him baking this cake, it seems so easy and can finish doing it in 3hours (including the baking time). BUT you can only eat the cake by next day. Why? It taste better once the frosting already sipped in to it merengue crust!

Becky's Kitchen Swiss Chocolate Cake Recipe - Sosyaling Cake ng Pinas

Ingredients: 

Cake:

Betty Crockers Chocolate Cake – bake as per instruction

 

Toffee Crumble:

3/4 cup granulated sugar

1/8 cup water

1/4 dark/light corn syrup

1/2 tbsp baking soda (sifted)

 

Mocha Butter Icing:

75g unsalted butter (softened)

1/4 cup evaporated milk (or full cream milk)

1 tsp instant coffee powder

 

Frosting:

3/4 cup sugar

1/2 tbsp corn syrup (or 1/8 tsp cream of tartar)

1/6 cup water

1 egg white

3/4 tsp vanilla

pinch of salt

Instruction:

 

VERDICT:

WILL: COVID 19 cancelled all our holiday plans in Manila. The places we will visit..the food that we will linger into. It is indeed upsetting. 

Abbey do his best to solve the problem.. ahm well my problem on wanting to eat a Becky’s Chocolate Swiss Cake.

 

It is exactly (swak na swak) the same taste as the original. The simple chocolate cake, the not so sweet icing and the soothing cracking sound of the toffee! Yumminess to the nth level. 

Please bake try this on your kitchen. Did I mentioned that Becky’s Swiss Chocolate Cake location can only found at Valle Verde and behind La Salle? So you know now their market right? Wink-wink.

 

Mango Bravo - Conti's

ABBEY:
You will be surprised when you see this cake. The cake is very huge as it stands at 6-inches. It has white icing topped with mango chunks and chocolate syrup that seems to overflow from inside the cake. A special cake for my special baby :)


WILL: It was my birthday when this cake landed on my taste buds. :) Well i dont know how much is that cake because its Marineth gift for me.