6 egg yolks
1/2 lb butter
1/2 c light corn syrup
6 egg whites
3/4 c sugar
1 t vanilla
1 1/2 cups roasted cashew nuts, preferably unsalted, finely chopped
1. Beat egg yolks until light and lemon-colored. Heat corn syrup over low heat until bubbly 2 minutes. Immediately pour syrup in thin streams to egg yolk while beating. Chill to cool.
2. Cream butter. Beat in cooled egg yolk mixture. Set aside in a cool place.
Preheat oven to 325. Line 3 12x18 inch cookie sheets with waxed paper. Liberally grease and flour.
3. Beat egg whites until soft peaks form when beater is slowly raised. Gradually beat in sugar, 3 T at a time, beating well after each addition. At high speed, beat until stiff peaks form when beater is slowly raised. Fold in 1 cup of finely chopped cashews (save 1/2 cup for garnish) and vanilla, using rubber spatula, until blended.
4. Spread evenly onto baking sheets, 1/4 inch thick. Bake at 325 for 20 minutes or until golden brown.
5. Immediately cut each wafer on baking sheet in 1/2 down the center, loosen and transfer to a clean flat surface lined with wax paper, and quickly peel off the wax paper that the wafer cooked on (if you don't do this now while the wafer is hot, the paper won't come off).
6. Spread icing thinly on top of each wafer (you should have six 12 by 9 inch wafers) and layer. Ice top layer and sprinkle with remaining nuts. Freeze. Cover cake when icing has hardened.