INGREDIENTS:
12 egg whites
2 cups white sugar
1 teaspoon cream of tartar
2 cups chopped cashews nuts, peanuts, pistachio toasted
1 pound butter, softened
12 egg yolks
2 cups white sugar
1 cup water
2 tablespoons strong coffee
2 cups chopped cashews nuts, peanuts, pistachio toasted
STEPS:
- Preheat oven to 300 degrees F (150 degrees C). Line 5 - 8x12 inch pans with wax paper.
- Use an electric mixer to beat egg whites until foamy. Add cream of tartar.
- Add 2 cups white sugar bit by bi, continue to beat until stiff peaks form.
- Fold in 2 cups chopped nuts. Divide meringue between the 5 pans, and spread it evenly and thinly to edges.
- Put it in the oven for 30 minutes, or until light golden brown. Remove the meringue from the baking pans while still hot and let it cool. When cool, trim edges so that all 5 meringue layers are uniformly shaped. Set aside.
- For the butter cream filling: In a large bowl, beat butter until light and fluffy. Whip egg yolks with an electric mixer until thick and lemon colored.
- Put 2 cups sugar and 1 cup water in a saucepan. Bring to a boil, and heat to 270 to 290 degrees F (132 to 143 degrees C). 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 strong coffee
- On one layer of meringue, spread the buttercream 2-3cm thick. Lay on top of the spread buttercream with another layer of meringue and spread buttercream. Repeat layers until all is used. You may cover sides with buttercream. Sprinkle it with 2 cups chopped roasted cashews, peanut and pistachios. Freeze until solid.
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