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1
Preheat oven at 350 degrees F. Line a 12x18in cookie sheet (or 3 9in rounds) with a parchment paper.
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2
Finely chop the cashew for the meringue.
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3
Beat the egg whites and cream of tartar on medium speed until foamy.
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4
Add the sugar. Beat until hard peaks.
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5
Fold in the cashew.
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6
Spread the meringue in pans as thinly and as evenly as possible. (thickness about 1cm) Bake for 25mins or until golden brown. Let cool.
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7
Whip the butter until creamy.
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8
Beat egg yolks in a separate bowl.
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9
Boil sugar and water in a saucepan. Check the syrup consistency by pouring half a teaspoon of syrup into cold water. If the syrup forms a soft ball, the syrup is done. Be careful not to overcook it or it will crystalize.
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10
In a steady stream, pour the syrup into the egg yolks while beating at high speed.
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11
Fold in the whipped butter and cashew nuts.
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12
If using 12x18in baking sheet, cut the meringue in 4 and remove from parchment paper. If using the round pans, simply remove parchment paper.
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13
Set aside 1/3 cup of the filling. Alternately layer the meringue and the remaining filling starting with meringue. Use the 1/3 cup to coat the sides. Pour excess on top.
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14
Cover the top and sides of the cake with the remaining nuts.
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15
Freeze for about an hour and let chill for about 2 hours before serving.
