The recipe I followed is from Pat Limjuco Dayrit’s book, “Favorite Filipino Recipes.” In bold are my notes.
- 5 egg whites (3/4 cup)
- cup sugar
- 1 1/2 cup chopped cashews (traditional); pistachio, almonds, or macadamia may be used.
- 1/2 teaspoon vanilla
Preheat oven to 350F. Beat egg whites until stiff. Add sugar gradually and continue beating. Fold in the chopped nuts and vanilla. Divide mixture into 4 or 5 well-greased and dusted 9″ diameter pans to make thin layers. Bake at 350F until golden brown. In the book, the author did not indicate baking time. In other recipes 25 to 30 minutes. That will be burnt version in my oven. I say at 12 minutes watch your oven.
Remove at once and cool. With a spatula or knife, remove the now crisply baked contents (author wrote contents, OK?) of each pan. Mine stuck like crazy glue (exaggerating, of course) and I used non-stick Calphalon cake pans (greased and dusted).
- 1/4 cup water
- 2/3 cup sugar
- 5 egg yolks
- 1 cup butter
- 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. Remove and chill in icebox (author used that word) for 20 to 30 minutes. Cream butter and add chilled egg mixture. Fill all layers and cover sides of cake. Sprinkle with chopped nuts.