Toasted Cashews:

Preheat the oven to 350 F (175 C). Take about 2 cups of cashews, spread them onto a baking sheet, and roast them for 10-15 min until golden brown.

Let them cool, and pulse them in a food processor (or chop by hand), until desired small sizes. Set this aside.

Cake:

Preheat the oven to 340 F (170 C). Prepare two 9" round cake
pans by lining bottom with parchment paper. Do not grease parchment paper or the sides of the pans.

In a large bowl, sift together dry ingredients and combine well. Add in wet ingredients. Beat with an electric mixer or by hand just until smooth and well blended.

In a separate bowl, beat 8 egg whites and 1 tsp cream of tartar on high speed until frothy. Gradually add in 3/4 cups granulated sugar and beat until glossy stiff peaks are formed. Gradually and very gently fold in this meringue into cake mixture until very well combined. Divide batter equally into two prepared round cake
pans.

Bake for about 35 - 45 minutes or it is light golden brown, cake
springs back when touched lightly at the center, and toothpick inserted in the center comes out clean. Invert them onto metal racks immediately, and let them cool sitting on racks for 5 minutes, then lift off pans. If it gets stuck, run a knife along the edges of cake, then invert. Let it cool completely to room temperature.

While cakes are cooling, make the yema caramel frosting.

Yema Caramel Frosting:

In a heavy thick-bottomed 3.5 qt sauce pan (do not use nonstick) - ideally a Dutch oven - over medium heat, add 1/2 cup
granulated sugar, shake pan to make an even layer of sugar. Let it melt and caramelize - you can stir and push sugar that is not melted into sugar that is melted using a long wooden spoon. Melting should take about 3 minutes on medium heat. Once all sugar is melted, let it turn into an even golden-brown, then remove from heat.

In a separate saucepan, stir together 1 tbsp. AP flour, 2 cans of sweetened condensed milk, 1 cup whole milk, and 4 egg yolks. Bring to a boil over medium-high heat, stirring constantly.

Slowly pour about one-fourth of this hot milk mixture into
caramelized sugar (in Dutch oven), stirring constantly with a wooden spoon. Gradually stir in remaining hot milk mixture until smooth. The mixture might lump up, but continue stirring until smooth.

Once everything is in the pot, return the Dutch oven over medium heat. Clip on a candy thermometer. Continue to cook,
stirring occasionally, until the candy thermometer reaches 238 F or 115 C (soft-ball stage) - this will take about 10 to 12 minutes. Remove from the heat. Add 2 sticks of butter and stir until blended in. Let it rest, stirring occasionally, until temperature drops to 110 degrees F (45 C) - this will take about 1 hour.

Then transfer the mixture until a mixing bowl. Add 1 tsp of salt and 2 tsp of vanilla extract. Beat on medium speed for about 20 minutes, until it has a spreadable consistency. While the frosting is still a little warm, frost the cake.

Whipped Cream Topping:

Combine 4 oz cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract in a large mixing bowl. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in 1 cup of very cold heavy cream. Continue whipping until the cream can hold a stiff peak.

Assembling Cake:

While the frosting is cooling, prep the cake layers by cutting each cake horizontally, to make 4 layers of cake. Place the first of the cake layers (bottom half of one of the cakes), cut side up on your serving plate, and spread / level 1/3 cup of caramel frosting onto the first layer until it is even.

Place the second layer of cake, cut side down on top. Spread another 1/3 cup of caramel frosting on top.

Do the same thing with the third layer - cut side up. Spread another 1/3 cup of caramel frosting on top.

Finally top the cake with the last layer (cut side down, so the top is as flat as possible). Spread 1/3 cup of caramel frosting on top, and as much as you need to cover the sides of the cake. Be sure to save enough caramel frosting to create 1 big rosette on top.

Immediately press the prepared toasted cashew pieces one-third of the way up the sides of the cake, while the frosting is still relatively warm and has not yet set.

Put whipped cream frosting into a piping bag. Using a big round tip, create 16 big petals on top of the cake radiating from the center. Start with 4 like an "X", and then fill in 3 more petals in between. The petals don't have to extend to the ends of the cake. Then take a small spoon and flatten each petal.

Let the frosted cake rest in the fridge overnight to set. Store the leftover caramel frosting in the fridge as well, to let it firm up.

The next day, fit a piping bag with a large star tip, and fill it with some of the remaining caramel frosting. The caramel frosting will have firmed up a lot by now. Create a big rosette in the middle of the cake.

Store the finished cake in the fridge - take it out of the fridge about 20 to 30 minutes before serving for the frosting to soften a bit. Enjoy!