SANS RIVAL

1. Preheat oven to 325ºF. Line four 8 inch round pans with aluminum foil or baking paper. Set aside.
2. In a mixing bowl, beat egg whites with cream of tartar until foamy. Add sugar and beat until stiff but not dry. Combine flour and nuts, and then fold into egg white foam until blended. Pour and spread into prepared pans. Bake for 30 minutes or until golden brown in color. Turn off oven and leave meringue/wafer to dry completely for 30 minutes.
3. Make buttercream icing by boiling water and sugar in a saucepan over medium heat until the temperature reaches 110oC, using a candy thermometer. Meanwhile, beat egg yolks in a bowl until thick and lemon colored. Add syrup in fine streams while continuously beating. Chill or cool in an ice water bath. 
4. Meanwhile, cream butter in a bowl until fluffy. Add chilled egg yolk mixture. Continue to beat until well blended.
5. To assemble, spread about 1/4 cup buttercream icing evenly on 3 meringue/wafers. Top with remaining meringue/wafer. Frost entirely with 1-3/4 cups buttercream icing and sprinkle with nuts on sides and top of cake. With remaining 1 cup buttercrteam icing, make 8 rosettes on top of cake.. Chill before serving.

Makes 8 servings.