My parents friends would gift us Silvanas and Sans Rival on special occasions. I would look forward to eating either one of them as soon as I could. These extravagant Filipino treats just melt in your mouth and leave you wanting more. Both made from meringue, buttercream and cashews, Silvanas is a frozen cookie while Sans Rival a frozen cake.
After a day of baking and tasting Aquafaba Meringues, I knew I had to try making a Vegan Version of Silvanas or Sans Rival. I decided on something in between: a dessert bigger than a cookie and smaller than a full-sized cake. I also wanted a dessert that would be more meringue and less of the loaded fats.
How about a deconstructed cake? Layers of Vegan Meringue, Cashew Buttercream and Cashews! Perfect.
Vegan Aquafaba Meringue
This is the exact recipe from my Aquafaba Whipped Cream.
Place the following in a mixing bowl:
- 1 c cooking liquid of chickpeas
- 2/3 c granulated sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp cream of tartar
Whisk in a mixer for 10 to 15 minutes until stiff peaks form. Like the photo below.
To make cakes: Draw 4 circles around 6 inches or 16 cm in diameter using a bowl or plate on parchment paper. Turn the paper around so that the pencil/ink drawings face the baking sheet. Spoon or pipe the Aquafaba Cream into round cakes on the parchment paper using the outline of circles as your guide. You want them to be around half an inch thick.
Leftover Whipped Cream? No Problem.
You will have some cream left over. You can either save the cream to serve with the cake later on or make small meringue cookies.
To make cookies: spoon or pipe the cream into small macaroon shaped cookies on a Silpat mat or parchment paper on a baking sheet.
Baking the Meringues
Place the the baking sheets in a preheated oven at 200F. The small cookies bake for 2 hours. Take the cookies out at this time. The bigger cakes bake for 2 1/2 hours, turning the baking sheet around halftime. Turn the oven off and leave the meringue cakes in the oven until it thoroughly dries out (if needed). Carefully peel off the meringues from the parchment paper gently.
Soak for a couple of hours:
- 1 c raw cashews
Drain and rinse cashews. Place in high speed blender with:
- 1/4 t sea salt, optional
- 2 T your choice of liquid sweetener, like coconut nectar, maple or agave syrups
- 1/4 c your choice of liquid, like water, orange juice or even coffee
Blend well to create a vegan buttercream.
Place in a food processor and process so that there are both bigger and smaller (almost ground) chunks of nuts:
- 1/2 c cashews, toasted or raw
A Super Easy Vegan Meringue and Cashew Cream Deconstructed Sans Rival Cake (Serves 8)
Place the first meringue layer on a plate, top with a thin layer of cashew buttercream and sprinkle generously with chopped cashews. Place another meringue layer on top and repeat layers of thin cashew buttercream and sprinkles of cashews. Repeat with the other two layers of meringues. Freeze immediately. Serve this cold and straight out of the freezer, otherwise the meringue will become soggy. If you have leftover whipped cream, you can serve the cakes with some too.
My son took one look at the cake and exclaimed: “Couldn’t you have made it with something else other than cashews? I would have loved to eat it.”
Oops, sorry. (He’s allergic to cashews.) I could have made it with hazelnuts or almonds I guess, but it is traditionally made with cashews.
My husband and I already ate half the cake. It is a luscious mix of cooked and raw deliciousness.
I love my kitchen and I have missed cooking in it. My blog had been quiet for almost 3 years, but changing from RAW to COOKED Vegan has reignited my passion for food. Thank YOU for keeping in touch with me through the silence and stopping by again to enjoy the food on my table.