A fruity and luscious filling sandwich in layers of crunchy goodness.
Combine the egg whites and cream of tartar in a mixing bowl. Using a hand mixer beat the egg whites until foamy.
Gradually add the granulated sugar. Beat well to incorporate the sugar.
Add the vanilla extract and mix until stiff peaks form.
Fold in the finely chopped and coarsely chopped cashew nuts.
Pour the meringue on a baking tray lined with parchment paper.
Bake in preheated 150C°/300°F oven for 20-25 minutes or until golden brown. After baking let it cool. Put it in the freezer for 30 mins to develop a crunchy texture.
In a bowl beat the egg yolks until thick and set aside.
In a small pot over medium-low heat combine the sugar and water. Let it boil until the liquid reduces into a thick syrup.
Carefully add the syrup to the side of the bowl, while whisking the egg yolks.
Once the egg yolk & sugar mixture has cooled. Add the butter one at a time.
Add the cinnamon, nutmeg, and lemon peel Mix until well combined. Place in the chiller until ready to use.
Assemble the cake by coating each meringue layer with buttercream and strawberry jam. Spread the cream on top and the sides of the assembled cake and sprinkle with chopped cashew nuts. Leave to chill before serving.