1.Beat egg whites until stiff and foamy. Gradually add 1 cup sugar, beating continuously, until stiff peaks are formed.

2.Add finely chopped cashew nuts. Grease three (3) 9? x 14? cookie sheets and dust lightly with flour.

3. Pour mixture into four sheets and spread thin. Bake in preheated oven (300 degrees F.) until golden brown (about 30 minutes).

4.Remove from cookie sheets. Set aside to cool.

5.Put 1 cup sugar, 1/2 cup water and 1 teaspoon corn syrup in saucepan and set to boil without stirring. When thick enough like syrup remove from heat and cool.

6.Beat egg yolks until lemon-colour. Add syrup little by little, beaten well.

7.Cream butter and when syrup mixture is sufficiently cool, add little by little while continuing to cream.

8.Spread layer with butter mixture and put together, one on top of the other, sandwich fashion.

9.Spread top layer and sides with more butter mixture and sprinkle with chopped cashew nuts. Wrap in wax paper and chill before serving.