Preparing the Meringue/Dacquoise: In a large bowl, beat the egg whites in medium-high speed until frothy and then add vinegar. Continue beating until peaks form.

While beating, gradually add the sugar. Whip until medium peaks form.

Fold in the crushed cashew nuts

Pipe into baking paper with 5 inches circle templates.

Gently pipe inside the template. Then scape the top with rubber scraper to flatten.

Bake for 40-60 minutes or until lightly brown

Making the buttercream: In a sauce pan, mix egg yolks and sugar. Then place on top of a pot of boiling water (Bain-Marie). Mix until sugar is dissolved.

Use a hand mixer then beat until light and fluffy

Then add the softened butter in 3 batches

Add the vanilla. Beat until light and fluffy

Assembling the cake: On a plate, place one meringue at a time. Spread on a thin layer of buttercream after the other.

Frost the top and sides. Garnish the sides with cashew nuts using a rubber scraper to even put.

Pipe some buttercream rosettes on top-side part. Then sprinkle crushed cashew nuts on the middle-too.