Buttercream:
12 egg yolks
2 cups milk
1.5 cups sugar
1 lb (450 g) butter, softened
2 Tbsp cognac (optional)
2 Tbsp cocoa powder
Chocolate Glaze:
1 cup chocolate chips
4 Tbsp oil (vegetable or sunflower oil)
Instructions
Day 1: Meringue Layers
Prepare the Meringue:
In a large mixing bowl, beat the egg whites until foamy.
Gradually add the sugar and vanilla extract while mixing, continuing to beat until stiff peaks form.
Prepare the Nut Mixture:
In a separate bowl, mix the chopped cashews, peanuts, and flour.
Gently fold the nut mixture into the beaten egg whites using a silicone spatula until well combined.
Bake the Meringue Layers:
Line two 10-inch round cake pans with parchment paper.
Divide the meringue mixture evenly between the two pans.
Bake in a preheated oven at 300Β°F (150Β°C) for 1 hour and 45 minutes.
Once baked, allow the meringue layers to cool on wire racks. Leave them to set overnight.
Prepare the Custard:
In a medium saucepan, bring the milk and sugar to a boil over medium heat.
In a separate bowl, slightly whisk the egg yolks.
Temper the egg yolks by adding a small amount of the boiling milk mixture to them while stirring.
Gradually pour the tempered yolks back into the boiling milk, stirring continuously until the mixture thickens and comes to a boil.
Remove from heat, cover, and allow it to cool completely. Refrigerate the custard overnight.
Day 2: Buttercream and Assembly
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