LINE TWO BAKING PANS WITH PARCHMENT PAPER. MARK TWO 9 1/2″ CIRCLES ON THE PREPARED BAKING SHEETS AT THE BACK OF THE PARCHMENT PAPER.

MIX HALF THE CASTER SUGAR WITH THE CASHEW, ISING SUGAR AND CORN STARCH. PREHEAT OVEN TO 325 F DEGREES.

WHISK EGG WHITES INTO SOFT PEAKS, GRADUALLY WHISK IN THE REMAINING S=CASTER SUGAR UNTIL THEY FORM A STIFF GLOSSY MERINGUE, FOLD IN THE NUT MIXTURE UNTIL EVENLY MIXED.

SPREAD THE MIXTURE EQUALLY WITHIN THE MARKED CIRCLES AND BAKE IN THE PREHEATED OVEN FOR 1 HOUR. REMOVE FROM THE OVEN AND LEAVE TO COOL ON A WIRE RACK. LIFT OFF THE LINING PAPER.

SPREAD HALF THE GANACHE OVER ONE OF MERINGUE DISC, COVER WITH THE SECOND DISC; SMOOTH SIDE UP. SPREAD THE REMAINING GANACHE OVER . SPRINKLE CHOPPED CASHEW NUTS ON TOP TO GARNISH.

YOU CAN MAKE THE GANACHE AND ROAST THE NUTS IN ADVANCE. THIS CAKE KEEPS FOR 4-5 DAYS, IF YOU CAN MAKE IT LAST THAT LONG 😉

HAPPY BAKING! 🙂