Sans Rival

Ingredients

Directions

1. Preheat oven to 325°F (165°C).

   Turn four 8-inch or three 9-inch round cake pans upside down. Grease the bases well and dust heavily with flour.

2. Make the meringue.

   Whisk the egg whites to soft peaks, then add ⅔ cup sugar gradually, beating well after each addition, until stiff peaks form. Fold in the finely chopped cashews and vanilla.

3. Bake the wafers.

   Spread the meringue thinly over the pan bases and bake about 20 minutes, until golden brown. Lift off with a spatula while still hot and cool on a wire rack.

4. Make the sugar syrup.

   Boil ⅔ cup sugar with 3 tablespoons water until it spins a thread, 230 to 235°F (110 to 115°C) on a candy thermometer. Meanwhile, beat the egg yolks with the paddle attachment until thick.

5. Finish the buttercream.

   Pour the hot syrup into the yolks in a thin stream, beating constantly, and keep beating until cool. On low speed add the butter a tablespoon at a time, then whip on medium until combined and mix in the rum.

6. Assemble.

   Set one wafer on a cake board, spread with buttercream and sprinkle with cashews, then repeat with the remaining wafers. Cover the top and sides with buttercream and finish with cashews.