Sans Rival

Meringue Cake:

150g egg whites (About 5 eggs)

150g white sugar

130g ground cashews

French Buttercream:

5 egg yolks

100g white sugar

45ml water

227g butter, soft

1 tsp vanilla extract

Graham cracker crumbs and ground cashews for decorating

Whip egg whites until foamy. Gradually add white sugar while whipping the egg whites. Whip on high until it reaches a medium peak.
Gently fold in ground cashews. Pipe onto parchment paper into 6-inch diameter rounds.
Bake at 300F for 35 minutes, until it is golden brown and no longer sticks to the parchment paper.
To make the buttercream, whip egg yolks until it lightens in colour.
Simmer the sugar and water together until it reaches a temperature of 210F.
Slowly add the sugar syrup while whipping until it is mixed through. Gradually add the butter. Whip until it doubles in volume. Add the vanilla extract.
Layer the cake with the cashew meringue and French buttercream. Cover the cake with French buttercream and decorate with ground cashews and graham cracker crumbs.
Let it set in the freezer for a few hours before serving.