Sans rival traditional filipino cake

1. Preparation of the meringue :

2. In a bowl, add the egg whites and beat until foamy.
Add the cream of tartar.
Gradually add the sugar, continue beating until the egg whites form firm peaks.
Stir in the cashew nuts or almonds.
lightly butter three 23 cm cake molds or pots.
Distribute the meringue evenly.
Preheat the oven to 160° C.
Bake for 35 to 40 minutes until the top of the meringue is golden brown.
Turn off the oven and leave it to cool in the oven without opening the oven door between 30 min (soft meringue) and 2 h (crunchy meringue).

3. Preparation of the French buttercream:

4. In a bowl, beat the butter you left at room temperature with spatula until it gets light and bubbly.
In another bowl, beat the egg yolks until light.
In a saucepan, add sugar and water and bring to a boil.
Continue to boil until the mixture becomes thick like a syrup.
Beat the egg yolk vigorously while adding a very fine stream of the sugar mixture.
Whisk in the butter and the rum.
If the butter cream is a little too liquid, put it in the refrigerator to spread it on the cake later.
Assembly:

5. Take the meringues out of the oven.
Place a first layer of meringue on a dish, then spread a layer of buttercream on top.
Sprinkle 75 g of chopped cashew(or other nuts).
Lay the second layer of meringue on top and spread a layer of buttercream on top.
Sprinkle 75 g of chopped nuts again.
Lay the third layer of meringue.
Cover with the butter cream, smooth out the sides with the spatula and sprinkle with the remaining cashew nuts.
Freeze for at least 4 h before serving.