Meet Sylvanas, Cookie Sans Rival
Sylvanas are the cookie sized version of one of Filipinos most favourite cakes, Sans Rival. It is actually one of my personal favourites. This is always a huge hit whenever I bring this to potlucks. After you’ve tried this out, you’ll easily understand why.
The cake version Sans Rival has layers of cashew dacquoise, filled with buttercream. Ideally, French buttercream is preferred which really makes sense in preparing this. Using egg whites for the dacquoise and the yolks for the buttercream, nothing goes to waste. The smooth buttercream goes perfectly with the cashew dacquoise. And as you can imagine, this is a very rich dessert.
The cookie version of Sans Rival has the same components: buttercream and dacquoise. The cookie dacquoise are covered and filled with buttercream, then rolled in ground roasted cashew. Other versions use cake crumbs instead, often the commercially prepared ones. I prefer to coat the cookies in ground nuts, as it reinforces the nutty flavours of the dacquoise. While cashews are a good choice to use for this recipe, you might want to try other nuts such as almonds or other popular versions use pistachios. As a practice, whenever I incorporate nuts in cooking or baking, I usually roast them first to give it a more intense depth of flavour.
A couple of things to point out: to pipe a uniform sized cookie dacquoise, consider creating a guide. You can trace 1.5″- 2″ circles on paper (so you can re-use it) and place it underneath the parchment paper, remove before baking. Or directly draw circles on one side of the parchment paper and turn it over when ready to pipe. The tricky part in preparing I’d say is covering each cookie with buttercream without being messy. I would usually cover the sides and top first, then placing the cookies inside the fridge to chill making the buttercream stiff. I find that makes it easier to handle and cover the bottom part of the cookie.
I also prepared chocolate sylvanas, which I’ll share soon.