Princess Sylvanna

INGREDIENTS

Cake Crumbs:
2 cups Maya All-Purpose Flour, sifted
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup margarine
1 cup sugar
1 egg
1 cup milk

Wafer:
1 3/4 cups cashew nuts, chopped finely
2 tablespoons Maya All-Purpose Flour
1/4 cup sugar
5 egg whites
1/4 cup sugar

Butter Icing:
1 cup butter or margarine
2 cups powdered sugar
1 cup milk

PROCEDURE

Preheat oven to 350°F. Line and grease a 9 x 9 x 2″ square pan. Sift together flour salt and baking powder. Set aside. Cream margarine and add sugar until light and fluffy; blend in whole egg. Add flour mixture alternately with milk, beating until smooth. Pour into prepared pan. Bake for 30 minutes or until done. Coll and trim crust, then pass cake through a sieve to get the cake crumbs. Set aside.

Mix cashew, flour and 1/4 cup sugar, Set aside. Beat egg whites until soft peaks form; add remaining 1/4 cup sugar little by little and beat until stiff. Fold in cashew mixture into the beaten egg whites. Drop by teaspoonfuls into baking sheets lined with wax paper. Bake for 15 minutes or until light brown. Let cool.

Cream butter until light and fluffy. Add sugar alternately with milk and beat until smooth.

Get one cashew wafer; place a little icing on the surface. Top with another cashew wafer, cover the top with icing and roll in cake crumbs. Refrigerate before serving.

YIELD

3 dozen wafers

NOTES

This recipe is from The Great MAYA Cookfest, Cakes, Breads and Pastries category, circa 1976. Submitted by CONSTANCIA YENKO of Quezon City.