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.
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