Sans Rival (Cashew Meringue Cake)

Layers of cashew meringue and French-style buttercream topped with chopped cashews. — Serves 10–12 · Prep 45m · Bake 45m · Chill 4h

Ingredients

• MERINGUE LAYERS
• 8 egg whites
• 1 teaspoon cream of tartar
• 1 cup sugar
• 1 1/2 cups finely chopped toasted cashews
• BUTTERCREAM
• 6 egg yolks
• 3/4 cup sugar
• 1/4 cup water
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• EXTRA
• 1/2 cup chopped toasted cashews for topping

Method

1. Preheat oven to 150°C (300°F). Draw 3–4 rectangles on parchment to guide meringue layers and place on baking sheets.
2. Beat egg whites with cream of tartar until foamy, then add sugar gradually and beat to stiff peaks. Fold in chopped cashews.
3. Spread meringue evenly within the rectangles and bake 35–45 minutes until dry and crisp. Cool completely.
4. For buttercream, simmer sugar and water to soft-ball stage (115–118°C / 240–245°F).
5. Beat egg yolks until pale, then slowly pour hot syrup in a thin stream while beating until thick and cooled. Beat in butter a little at a time, then vanilla, until smooth.
6. Assemble: layer meringue and buttercream, then frost the sides and top. Cover with chopped cashews.
7. Chill at least 4 hours or overnight before slicing.

Kitchen note

Bake the meringue at low temperature so it dries out without browning too much and stays crisp.