Kapeng Barako Sans Rival

Preheat oven to 250°F.

In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until foamy. Gradually add sugar a tablespoon at a time. Whip to stiff peaks.

Reduce speed to low. Gradually add flour, ground coffee, and cashews. You can also use a spatula to gently fold in the dry ingredients just until combined.

Divide mixture into three equal parts. Using an offset spatula, spread evenly into 3 9-inch rings set on a lined baking sheet.

Bake in the preheated oven for 1 to 11/2 hours. Allow to cool completely in the oven overnight, leaving the door slightly ajar.

Make the coffee buttercream icing: Place sugar and egg whites in the bowl of an electric mixer, then place the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 140°F on an instant-read thermometer.

Transfer bowl to an electric mixer fitted with the whisk attachment. Beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form.

Reduce speed to medium-low. Add butter a tablespoon at a time, beating well after each addition. Beat in coffee mixture. Whip until smooth.

Assemble the cake: Place one meringue disc on a cake board. Spread about a cup of icing on top. Sprinkle cashew nuts over the icing. Top with another meringue disc; spread icing on top and sprinkle with nuts. Top with another meringue layer and repeat procedure.

Cover the entire cake with buttercream icing, spreading it evenly on top and on the sides. Sprinkle cashew nuts on the sides of the cake and dust the top with ground coffee. Refrigerate or freeze for about 2 hours before slicing.