Line a Ø 20 cm and a Ø 24 cm springform tin with baking paper.
Roast cashews in a pan or in the oven, let them cool down and chop them coarsely.
Mix flour, the chopped cashews, 180 g sugar and vanilla.
Briefly beat egg whites with salt until foamy.
Add 50 g sugar in portions and beat until stiff.
Fold the flour nut mixture into the egg white mixture so that it remains firm (in no case becomes liquid!).
Pour a little more than half of the nut meringue batter into the Ø 24 cm springform tin and smooth it out. Pour the remaining batter into the Ø 20 cm springform tin and smooth it down as well.
Bake the two nut meringue layers together in a preheated oven at 266 °F (130 °C) for about 2 - 2.5 hours, until they are dry on the outside and inside. You can check by tapping them with a finger.
Then carefully remove the nut meringue layers from the baking tins, remove the baking paper, let them cool and rest at room temperature for about 24 hours.
Place the small cake layer on top of the large one, and carefully cut off the edge of the large cake layer with a sharp knife so that the two cake layers are the same size.
Put the resulting meringue crumbs and 30 g of roasted cashews in a blender and grind them. Put it aside for now, you will need it later for the sides of the cake.