Preheat oven to 300F/150C.
While continuing to beat, add 2 tablespoons of vanilla sugar and ¼ cup (50g) of sugar.
In a bowl, mix the remaining 1¼ cup (300g) of sugar, ¾ cup (50g) of flour and 1¼ cup (175g) of cashew nuts.
Grease two 12-inch (30cm) molds with removable bottoms and spread half of the meringue mixture into each.
Cover the sides of the cake with the remaining 1¼ cup (175g) of cashew nuts.