Cashew Buttercream Cake

This decadent Buttercream Cashew cake is a can’t miss for the whole family! Use with our fresh-chopped cashews for a delectable delight sure to become a family favorite!

Ingredients

For the meringue:
1 cup YUMMTEE cashews ground
1/2 cup YUMTEE cashews chopped
1/4 cup all-purpose flour
6 egg whites
1 tsp cream of tartar
1 cup sugar

For the icing:
3/4 cup sugar
1/4 cup water
6 egg yolks
1/8 tsp vanilla extract *
1 1/2 cup unsalted butter

For the decoration:
1/2 cup cup YUMTEE cashews chopped

Instructions
Preheat oven to 300 F/150 C. Butter and flour four 8 inch/20 cm cake ring * Place prepared rings on a baking sheet layered with the parchment paper *.

To make the meringue, mix ground and chopped cashews and all-purpose flour in a bowl and set aside. Beat egg whites with cream of tartar at the medium speed for 1 minute with the use of an electric mixer *, gradually adding the sugar. Then switch the mixer to the high speed and continue to beat egg whites for about 4 to 5 minutes until medium peaks form. Add the flour/nuts mixture to the beaten egg whites and mix with a rubber spatula until well combined.

Equally, distribute the preparation into the prepared cake rings and spread evenly, using a small spatula, or just pipe from a pastry bag. Bake the meringue for 50 to 55 minutes or until dry. Once the meringue disks are baked, immediately flip each of them onto another sheet of the parchment paper *. Peel off parchment from the bottom and allow it to cool.

To make the icing, beat egg yolks and vanilla extract * for about 8 to 10 minutes at high speed, using an electric mixer *. Bring water and sugar in a heavy bottom saucepan over low heat and cook the sugar syrup up to 240 F/115 C. Reset the mixer to low speed and gently pour the sugar syrup over the beaten egg yolks and beat. Transfer the ready egg yolks/sugar mixture to another bowl, cover with a plastic film and let it cool. In a separate bowl, beat the softened butter at low speed until smooth. Switch the mixer to medium speed and continue to beat until volume increases. Reset the mixer to low speed again and add the cooled egg yolks/sugar mixture. Whisk until the icing is smooth.

To assemble the cake, place the first meringue disk on board. Spread the icing on the top of the disk. Sprinkle with roasted chopped cashews. Repeat this operation with the remaining three meringue disks and the icing. Cover top of the cake and its edges with the icing. Sprinkle with roasted chopped cashews.