Chilled Cashew Meringue Cake

    6 hours 45 minutes

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

    40 people made this

    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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    Reviews in English (28)


    Yummy.. my family can't wait to eat it..didn't use rum instead i used vanilla extract.  -  30 Dec 2017


    i am having a problem of removing the baked merangue crust from the parchment paper...what should i do with it??? i live in a dry climate and im not sure if it has to do with it. I also used the "grease and flour" method but i really couldnt get the shell out of the pan...i fallowed the instructions there any technique ???  -  07 Aug 2007  (Review from Allrecipes USA and Canada)


    I love sans rivals and this recipe is a keeper. for those who doesn't have cream of tartar you can use (for 4 egg whites)1/2 tbsp vinegar, and 2 tbsp of cornstarch, add it in one tbsp at a time after egg white are already incorporated with sugar and is already stiff and glossy. this procedure helps stablelize the meringue. For the butter cream i just whipped up one brick (around 250g) 100% butter at room temp.(make sure you're not using margarine, cuz it would taste funny) until light and fluffy, added 1/2 cup of powdered sugar, a pinch of salt, 1 tbsp vanilla and 1/4 cup ground cashews then fold in 1/4 cup WHIPPED Cream. i find this twist gives a lighter nuttier butter cream. for those having some trouble with the meringue sticking, try cooking it a bit longer to make sure the bottom of the meringue is dry so you can easily peel away the parchment or aluminum foil (wax paper doesn't work for me).  -  18 Apr 2008  (Review from Allrecipes USA and Canada)