Sansrival

10 egg whites
1/2 tsp cream of tartar
1 3/4  cup sugar
1-2 cups chopped cashew
1 cup unsalted butter at room temperature
1/2 cup milk+1/4 cup sugar

1. Beat the egg whites and cream of tartar starting at low speed and gradually increasing to high speed.
2. Gradually add in the sugar until soft peak forms. Pour into two trays with parchment paper and bake for 1.5 hours at 275F or until it is totally dry and crispy. You can switch the trays half way through cooking.  Remove from oven and let it cool.
3. Dissolve the milk and 1/4 cup sugar. 
4. Beat the butter until fluffy, start adding the milk 1 tbsp at a time until finish and texture is fluffy.
5. Cut the meringue into 6 pieces and spread some butter on one layer and spread some cashew on top, repeat on all layers.  You can make two 3 layers cake.
   Double the butter recipe if you want all sides coated with butter icing.
6. Place in refrigerator for an hour before serving.