An all-time favourite Filipino cake! The base ingredient is an egg white meringue. It is folded with powdered nuts instead of almond flour. Like its sister Silvanas, French buttercream frosting is used and it is generously lathered with butter-based crackers and finely chopped nuts. It is a cousin of the French Dacquoise cake. It is best served chilled or frozen. Delicioso!
This can be a customised with an assortment of nuts and can also be flavoured and coloured.