10 egg whites
1/2 caster sugar
1 teaspoon vanilla extract
1/4 cream of tartar
1/2 cup chopped cashew nuts
For the Buttercream:
10 egg yolks
2 stick butter (2 cups), softened
1 cup sugar
1/2 cup water
1/2 teaspoon vanilla extract
Preheat oven to 300F
Chopped cashew nuts finely for toppings.
Prepare 3 pans to make 3 or 4 layers.
Line with baking paper, oiled and floured.
For the Wafer:
In a dry mixing bowl, beat egg whites, cream of tartar and vanilla until foamy. Slowly adding the caster sugar while beating. Keep on beating until mixture becomes very stiff.
Next, add the cashew nuts and combine well. Divide the mixture into prepared pans. Spread it out evenly. Bake for around 30 minutes or until slightly brown. Avoid over baking.
Transfer into a wire rack, remove baking paper as soon as you can before it cools down. Set aside.
For the Buttercream Icing:
In a double boiler, cook the egg yolks for a few minutes while constantly beating for about 5 minutes. Just keep on beating.
In another saucepan, boil water and sugar until slightly thick.
Start beating the egg yolks and vanilla while waiting for the sugar mixture.
Gradually pour the boiled sugar and beat until it cools down. Then add butter slice one by one while continuously beating. The buttercream will slightly loosen, but as you continue to add butter it will become smooth again. Next, add in the crushed cashew nuts until well combined.
HOW TO ASSEMBLE:
Put 1 layer of meringue in a prepared baking board and spread buttercream and sprinkle some cashew nuts. Repeat the same for the next other layer. Sprinkle chopped cashew nuts all over the cake and chill in the fridge overnight.
Slice in squares, serve and enjoy!