The first experiment was San rival. I tried making this prior but I wasn't too happy with it. I found another recipe off of the I Can Do That blog. The outcome was ok but I wasn't able to remove the layers of cake from the wax paper that well.
Here is the recipe:
Meringue
5 egg whites
1 cup sugar
1 1/2 cups chopped cashew or almonds
1/2 tsp vanilla extract
Beat the egg whites until stiff. Add the sugar gradually, continue beating. Fold in nuts and vanilla. Divide mixture into 4 - 5 very thin 9 inch rounds.* Bake in a 350F oven until golden brown. Turn off oven, leave in the oven for total of 2 hours.
Filling
1/4 cup water
2/3 cup sugar
5 egg yolks
1 cup butter, room temperature
1/2 cup chopped nuts
Boil water and sugar until it spins a thread. Pour mixture gradually over well beaten egg yolks and continue beating until thick. Transfer to a bowl and chill in the fridge for an hour. Cream butter then add the well chilled egg mixture. Fill layers, sides and top of cake. Sprinkle nuts all over. I freeze mine for 3 hours before slicing and leave leftovers in the freezer.
A tip I should have used
*I do not bake these in cake pans. Using an 8 or 9 inch cake pan as guide draw 2 rounds with a pencil on a piece of parchment to fit a large cookie sheet without sides. You will need 2 to 3 sheets of parchment. Flip the paper so that pencil mark is facing pan. Using the round shapes divide mixture equally, spread and smooth with an icing spatula.
**After turning the oven off, leave meringue for 1 hour, remove from oven, touch the surface if dry, turn paper meringue side down on a clean surface and carefully peel paper. Turn meringue bottom side up, still on paper return to oven and leave another hour to dry. There, no more sticky meringue and it will turn out super crispy.
Maybe I'll try it again but properly :D
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