Iced spicy Silvana

This is crispy, nutty, spicy and iced. Pure bliss ice-cream sand.
This is a free interpretation variation of Silvana cakes from the Philippines.

Silvana is the little sister of Mr Sans-Rival, the big dacquoise cake. So it is the same base of cashew dacquoise as here.
The only differences are the smaller size (like a cookie) and the addition of a good amount of curcuma powder to the batter.

The dacquoises were then opened in the middle, like muffins.

They dried and become crispy around after 2 days.

Coriander, anise, cardamom cream cheese ice cream. I have added the spices slightly crushed to some bought ice-cream, which is not too fat nor sweet.

Pinoy sweets plus one : bibingka

So this post is about the bibingka. It’s a Christmas season street stall cake.

It’s the second part of the Daring Baker Challenge (more here) :

And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

The first part was :

Sans Rival

In the past, I made another dessert from the Philippines :

buko pandan (click here)

Posts coming soon :

Silvanas (mini Sans-Rival)

DIY salted eggs (ingredient to make the Bibingka).

Freshly baked… I couldn’t find grated coconut. Christmas season is approaching, all local stores were out of it. So I added on top 1 ts of coconut cream at the same time as the cheese.

That’s why they call them bi-bingka, double-bingka… as when you pull out the cake in the leaf, under you find a second cake. Obviously the batter passed under. And they were all winners, all doubles. Well that should be fresh banana leaves, I had only dried bamboo leaves. That’s different. I added bits of banana peel under in hope I’d get a little banana flavor. That’s childish I know. The taste was very very light.
I sprinkled with yellow and black cane sugar :

Verdict :
I have to tell you the truth. That’s not good. No. Not good. That’s addictive ! You bake 1 = You eat 1. You bake 3 = You eat 3. You bake 1000 = You burst. Don’t bake 1000 !


Recipe from Daring Baker Challenge
hank you to Jun, from Jun-blog, for his recipe.

2 cups (480 ml) (320 gm) (11.3 oz) rice flour
1/2 cup (120 ml) (80 gm) (2.8 oz) glutinous rice flour
1 tablespoon (15 ml) (15 gm) (½ oz) baking powder
3/4 cup (180 ml) (170 gm) (6 oz) sugar
3 large eggs, room temperature
1/3 cup (80 ml) (75 gm) (2⅔ oz) unsalted butter melted
1-1/2 cup (360 ml) coconut milk
6 pieces banana leaves cut into 8-inch (20 cm) circles
1 salted egg, sliced into 1/4-inch (6 mm) thick slices, recipe follows
Butter, salted or unsalted, for brushing the tops
1 tablespoon (15 ml) (15 gm) (½ oz) white granulated sugar
2 tablespoons (30 ml) (10 gm) (⅓ oz) grated coconut (optional)
2 tablespoons (30 ml) (15 gm) (½ oz) grated Edam cheese (optional)

1. Preheat the oven to moderate 350°F/180°C/gas mark 4.
2. Line six tart pans or ramekins with banana leaves and brush the leaves with butter.

3. Combine rice flour, glutinous rice flour, baking powder, and sugar together in a bowl. Beat eggs in a bowl of a stand mixer fitted with a paddle. Add butter and coconut milk and mix well. Add the flour mixture and blend well until smooth.
4. Pour the rice batter equally into the six pans or ramekins. Lay a slice of salted egg on top and bake until the cake is cooked through, 20 to 25 minutes. Take the cakes out of the oven and brush the top with butter. Turn the broiler to low and broil the cakes to brown the top for about two minutes.

5. Serve the cakes warm. Brush the cakes with butter and sprinkle with sugar, grated coconut, and grated Edam cheese.

Cooking notes from Jun:

• For the rice and glutinous rice flour, I recommend using the Thai brand commonly found in most Asian grocery stores.
• Use either tart pans or ramekins lined with banana leaves cut into circles. The cakes baked in 6-inch (15 cm) pans more closely resemble the traditional ones. The cakes baked in 4-inch (10 cm) ramekins are thicker and take longer to bake.
• Instead of a sliced salted egg, the cakes can be topped with slices of Edam or Gouda cheese.
• When using frozen grated coconut let the grated coconut thaw then place the thawed coconut on paper towels to soak up the extra moisture. Place them on a baking tray and lightly toast them for about a few minutes with the broiler (griller) turned on low. Use grated coconut and NOT grated young coconut.

The unchallenged Filipino

Nobody dares competing with me…

I have no rivals ! I fear nothing.

No, no…not the fork ! Mama !

Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake!

Seriously when I read :

A Sans Rival is made with layers of dacquoise, typically using crushed cashews, with very rich French buttercream frosting.

I was terrified. That’s the definition of an etouffe-chretien . A “Christian-stuffer”… you know, old legends of times, when enemies tried everything even cakes orgy to neutralize the Christians. Bad, bad taste joke to mean that sounds heavy on the stomach. Yes, I’m biased as I can’t finish a frosted cupcake.
Actually, it can be made light and simple.

Classic : cashew nut dacquoise and dacquoise praliné cream.
I prefered a mousseline creme, with less butter and less sugar. The half-moon shape is convenient as you only need to bake 2 round dacquoises, cut them and you have 4 layers.

I made the praliné with roasted cashew nuts, cane sugar and kurozato black sugar. I added it to the cream, with a little brandy.
I have let the cake rest in the fridge 24 hours. Even 48 hours are recommended to let a dacquoise develop all its savors.

Well, if you have eaten French dacquoise (almond based), the taste is not frankly different with cashews. So, it doesn’t have the exotic effect. That’s still a delicious cake.

(recipe from the challenge)

Sans Rival:
Servings: 12

chocolate version, which is not traditional.

10 large egg whites, room temp
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1 teaspoon (5 ml) (3 gm) cream of tartar
¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa (optional and not traditional)
2 cups (480 ml) (240 gm) (8½ oz) chopped, toasted cashews

Note: You will need four layers which will mean that you might have to bake in two batches. Be sure to use fresh parchment paper and cooled pans for each batch.

1. Preheat oven to moderate 325°F/160°C/gas mark 3.
2. Line cake pan bottoms with parchment paper and butter and flour the sides really well.
3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 mins.)

4. Fold in nuts, reserving enough to use for decoration.

(Note the more finely ground for folding into meringue. The coarsely ground for is decoration of finished cake.)

5. Divide meringue into four equal parts. Spread in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch.

6. Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.

7. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.

French Buttercream:

5 large egg yolks, room temperature
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1/4 cup (60 ml) water
1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature
Optional Flavorings: 2 oz (55 gm) unsweetened chocolate, melted, or 1½ teaspoon (7 ½ ml) almond extract, or 1½ teaspoon (7 ½ ml) vanilla extract, or any flavor you like


1. Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.
2. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage).
3. With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins). Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.
Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides. Decorate with reserved nuts.


Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a
thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of
buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and
sides. Decorate with reserved nuts.

Refrigerate until ready to serve. It is easier to cut cold. May freeze.

Filipina salada (buko pandan)

Buko pandan, coconut and pandan. It’s a sweet, not a real salad.
This is my “agar du jour”, and that’s a luxury one.

It’s as simple as turning pandan leaves into jelly.


I’ve taken 3 leaves for 1/2 liter of water. Made a knot to leaves, brought to a boil, take away from fire. Cut the leaves roughly, still in the water (with scissor). Let 15 minutes.
Sieve 1/2 cup of liquid. Transfer the rest in mixer. Juice.
Add one dose of agar (they use a ressembling seaweed in the Philippines, it’s totally equivalent) to the clear liquid, bring to boil. Pour in it the juice (through a mesh filter), add a little sugar, sweetener. Stir well. Transfer in jelly case. It hardened in 15 minutes.

Cubes of green sweetness. The flavor of pandan is encantly sweet and tropical. Not an hint of bitterness. Like a dream of sticky rice and vanilla.
Then add 1 tablespoon of coconut cream (that you dind floating on top of coconut milk).

Some would add condensed milk or even whipped cream. No thanks, I prefer my (3 (back to back simpler… I confess) serving of the simpler version to one of theirs.
The coconut cream is naturally sweet, if you’re an extremely sweet tooth you can add a little syrup. I promise you, it’s rich enough, and flavor is plentyful. I enjoy it this way. Mmmmmm !