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Pinoy Nuttiest Meringue Cake - How to Make Easy Sans Rival Layer Cashew and Almond Cake Recipe

Ingredients:
Merengue 
3 egg whites
1/2 cup cashew nuts (crushed)
1/4 cup granulated sugar
1/2 tsp vinegar
Corn flour (optional)

Buttercream
3 egg yolks
1/4 cup sugar
1/2 cup butter (softened)
1 tsp vanilla

Note: Adjust the sugar and butter to liking.

Merengue:
Beat the egg whites until frothy then add the vinegar.
Gradually add the sugar and beat until medium peaks are formed.
Fold in the cashews and put the mixture in a piping bag.
Trace circles (5-6 inch in diameter) and flatten it.
Bake for 45 mins or until lightly brown.

Buttercream:
Mix egg yolks and sugar in double boiler until sugar is dissolved.
Remove from heat and beat until light and fluffy.
Add the butter (in batches) then add the vanilla and continue beating until the color becomes light.

Assemble the cake by alternating merengue and thinlayer of buttercream. Cover the cake with remaining buttercream and garnish with roughly chopped cashews. Design as you desire.


VERDICT
WILL: I am bothering (literally) Abbey about this cake. Almost every day I kept on blabbering what kind of nuts is perfect for the cake. wink-wink So one day, he have done it and kept on doing it in 3 consecutive months until it is perfect for me. Haha. 

How was it? The merengue crust is not that crunchy but chewy, just the way I like it. The nutty frosting is not that sweet and just perfect even without a black coffee pairing. 

Whenever I watch him baking this cake, it seems so easy and can finish doing it in 3hours (including the baking time). BUT you can only eat the cake by next day. Why? It taste better once the frosting already sipped in to it merengue crust!



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