Ingredients

16 Servings

For the Meringue Layers

• 6 egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar
• 1 cup roasted, unsalted cashews, finely chopped
• 1 teaspoon vanilla extract

For the French Buttercream

• 1 1/2 cups sugar
• 3/4 cup water
• 9 egg yolks
• 1 1/2 cups (3 sticks) butter, softened at room temperature

For the Cake

• 1 1/2 cups cashews, toasted and chopped