Chilled Cashew Meringue Cake

Chilled Cashew Meringue Cake

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This delicious chilled layered dessert is a real treat if you love meringue and cashews with a buttercream icing.


Serves: 24 

  • 12 egg whites
  • 2 cups (400g) white sugar
  • 1 teaspoon cream of tartar
  • 2 cups chopped cashews, toasted
  • 450g butter, softened
  • 12 egg yolks
  • 2 cups (400g) white sugar
  • 1 cup (250ml) water
  • 2 tablespoons dark rum
  • 2 cups chopped cashews, toasted

Preparation:2hours  ›  Cook:45min  ›  Extra time:4hours freezing  ›  Ready in:6hours45min 

  1. Preheat oven to 150 degrees C. Line 4 - 20x30cm pans with baking paper.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar. Gradually add 2 cups white sugar, continuing to beat until stiff peaks form. Fold in 2 cups chopped nuts. Divide meringue between the 4 pans, and spread evenly to edges.
  3. Bake in preheated oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot; allow to cool. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.
  4. To make buttercream filling: In a large bowl, beat butter until light and fluffy. In a separate large bowl, whip egg yolks until thick and lemon coloured.
  5. Meanwhile, in a saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil, and heat until a small amount of syrup dropped into cold water forms hard but pliable threads. Add the hot syrup in a thin stream to the beaten egg yolks, while beating at high speed. Beat in the whipped butter until smooth. Beat in rum.
  6. On one layer of meringue, spread approximately 1/4 of the buttercream evenly to edges. Repeat layers until all is used. Smooth sides with spatula. Sprinkle top with 2 cups chopped cashews. Freeze until solid. To serve, cut slices from the frozen dessert.


Almonds or hazelnuts can be used in this recipe instead of cashews, and the buttercream can be flavoured with any flavour of liqueur, coffee powder or fruit jam.

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