Disclaimer: Prices and stocks are subject to change depending on retailer.

×

Bulk Order Form

Hello, Angel Negosyo Partners! We’re here for your culinary milk needs for your negosyo! The minimum order requirement for bulk order is 1 case or 24 cans. You may include assorted Angel products to form 1 case. For orders less than 24 cans, you may buy from Lazada or Shopee

We are currently servicing select cities for now. If your location is not in the list, your area is not yet serviceable by our distributors. In the meantime, you may order from Lazada , Shopee or in supermarkets near you.


+ add product

Your order has been submitted and forwarded to our distribution team. Please keep your lines open and wait for our call within 24-72 hours. Thank you!

For concerns and follow-ups, you may send a message to @IloveAngelMilk on Facebook.

Please enter a valid email address

The minimum order requirement for bulk order is 1 case or 24 cans. You may include assorted Angel products to form 1 case.

For concerns and follow-ups, you may send a message to @IloveAngelMilk on Facebook.

No Bake Silvanas

Rating
Difficulty Intermediate
Preparation Time 2 hours
Category
INGREDIENTS
BUTTERCREAM :
1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
½ cup Angel Condensada, chilled
½ cup butter, room temperature
CRUMB COAT AND COOKIE BASE :
1 cup crushed graham cookies
½ cup cashew nuts, toasted and crushed fine
1 ¼ pack (70pcs), whole honey graham biscuits

PROCEDURE



    BUTTERCREAM MIXTURE:


  1. Combine chilled Angel Condensada and butter in a bowl. With your hand mixer mix on low setting or wire whisk until it becomes smooth and silky. If it becomes runny, place in chiller for 30 minutes. Turn on high and whisk until it turns into a lighter shade of yellow and start becoming fluffy.

  2. Add the chilled Angel All Purpose Creamer in the bowl. Mix on low until lumps disappear. Turn it on high until the mixture turns even lighter and doubles in size. Put in chiller for 30 minutes prior use.



  3. CRUMB COATING MIXTURE:


  1. Toast the cashews on a hot skillet. Place them in your food processor and grind them up until they are the size of your crushed graham crackers. If you don't have a food processor, you can grind them up using a mortar and pestle. Ensure the ending results in an almost fine and powdery texture.

  2. Combine the crushed graham crackers and the crushed toasted cashews. Set aside, ensure that this is completely cooled before using.



  3. TO ASSEMBLE:


  1. Line your baking sheet with parchment paper. This will help you later in assembly. Ensure that the whipped buttercream frosting is kept at chilled temperature as you work.

  2. Carefully cut your graham in square pieces. You will need at least 70 pieces of square crackers.

  3. Line 35 pieces of them on your baking sheet. Spread an even layer (about 1") of the buttercream on top of the crackers. Sprinkle crumb coat on top and ensure the frosting is all covered with crumb coat. Place this in the freezer to set for 30 minutes.

  4. When set, meaning you can touch the cookies without the top deforming, flip the cookies over. Spread the middle with 1/3 of your whipped buttercream mixture. Top each with the remaining 35 pieces of graham you have set aside. Pour and spread the remaining 1/3 of the mixture on top. Run your knife/spatula on the sides of the cookie so they also get an even layer of whipped buttercream frosting. Sprinkle the top of the cookies with the crumb coat until they are fully covered. Place the sheet back in the freezer to set for another 30 minutes.

  5. When it is set and hardened, carefully dip the sides of the cookies in your crumb coat, ensuring all parts of the cookie is coated. If you notice your cookies have started melting, and you have a hard time holding them, place in freezer to re-set.

  6. Once all cookies are coated, freeze them to set. Serve frozen.

FEATURED PRODUCT

Comments

Thank you for your Rating of No Bake Silvanas

Disclaimer: Prices and stocks are subject to change depending on retailer.