1 cup egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated white sugar
1/2 cup sifted all-purpose flour
1/2 cup chopped cashew nuts
1/2 cup water
1 1/2 cup granulated white sugar
1/4 tsp cream of tartar
8 egg yolks
1 1/2 cup Anchor Butter
2 tbsp dark rum
Coarsely chopped cashew nuts or any nuts that you prefer
1) Line the undersides of three rectangular baking
pans, measuring 8" x12", with aluminum foil, dull side up.
2) To prepare the meringue, beat the egg whites with the
cream of tartar until frothy. Gradually add the sugar and
continue to beat at medium speed until the meringue is
stiff but not dry.
3) Using a rubber scraper, fold in flour and cashew nuts
4) Spread the mixture thinly and equally among the prepared
baking pans. Spread as evenly as possible from end to end
using an offset metal spatula.
5) Bake in preheated oven (300 degrees F) for 45 minutes to
an hour or until golden brown.
6) Allow to cool completely in the oven but leave the oven
door slightly ajar
7) While the meringue layers are in the oven, prepare the
filling. Combine the water, sugar and cream of tartar in a
thick saucepan (or Pyrex) and mix well.
8) Cook until the syrup spins a thread. Use a candy
thermometer, if desired.
9) While the sugar is boiling, beat the egg yolks using an
electric mixer at medium speed until the egg yolks turn thick
and lemon-colored. Add the syrup in thin streams to the beaten
egg yolks while beating the mixture at high speed. Chill.
10) In a large mixing bowl and using an electric stand mixer with
flat beater or paddle, cream the butter until light and fluffy.
11) Gradually add the cold egg yolk mixture to the butter while
beating at medium speed. Wait for the butter to absorb the egg
yolk mixture before adding the next spoonful or so.
12) Beat in the rum. Set aside.
13) To assemble, place a layer of meringue on a serving plate.
14) To remove the foil, loosen and slide wafers to a flat surface.
15) Cover the surface of the first layer with an adequate amount
16) Sprinkle with cashew. Repeat the procedure with the remaining
17) Use the remaining buttercream to completely cover the top and
sides of the assembled meringue torte. Garnish with more chopped
18) Run a cake comb across the top and garnish with more nuts.
Freeze to allow the buttercream to firm up. Keep frozen until
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