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The Best Pistachio Sans Rival Recipe

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4.3 from 1 review

The Best Pistachio Sans Rival is a classic Filipino dessert featuring crisp, nutty pistachio meringue layers sandwiched with smooth, rich French buttercream. This elegant cake combines delicate textures and buttery pistachio flavor for a truly decadent treat perfect for celebrations.

  • Total Time: 3 hours
  • Yield: 16 servings

Ingredients

Pistachio Meringue

  • 10 egg whites from large eggs (room temperature)
  • ¾ tsp cream of tartar
  • 1 cup granulated sugar
  • 1 cup shelled salted pistachios (roughly chopped)

French Buttercream

  • 10 egg yolks from large eggs
  • ⅔ cup granulated sugar
  • 1 tbsp vanilla extract
  • Pinch salt
  • 2 cups unsalted butter (cubed and softened)
  • 2 cups shelled salted pistachios (roughly chopped)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 320°F. Line baking pans with parchment paper, lightly grease, and set aside for your meringue layers.
  2. Whisk Egg Whites: Using a stand mixer with a whisk attachment or handheld mixer, whisk egg whites on low to medium speed until foamy.
  3. Add Cream of Tartar: Add cream of tartar and continue whisking until soft peaks form.
  4. Add Sugar Gradually: Slowly add granulated sugar, about a teaspoon at a time, whisking until stiff peaks form and the meringue is glossy.
  5. Fold in Pistachios: Remove the bowl from the mixer and gently fold in the roughly chopped pistachios to incorporate evenly without deflating the meringue.
  6. Pipe Meringue: Transfer meringue to a piping bag and pipe onto prepared pans, spacing at least 2 inches apart. Smooth the tops as needed.
  7. Bake Meringue: Bake for 30 to 40 minutes until the meringue is lightly golden on top.
  8. Cool in Oven: Turn off the oven and leave the meringue inside with the door closed for 20 minutes to cool gradually.
  9. Cool Further: Remove meringue from oven and allow to cool on the pan until cool enough to handle, avoiding leaving too long to keep them from becoming brittle.
  10. Peel and Trim: Carefully peel meringue off parchment paper, trim edges as needed for even layers. Let cool completely before assembly.
  11. Boil Water for Buttercream: While meringue bakes, bring water to a simmer in a large pot to create a double boiler setup.
  12. Combine Egg Yolks Mixture: In a large metal bowl, whisk together egg yolks, sugar, vanilla extract, and a pinch of salt until combined.
  13. Cook Egg Mixture: Place the bowl over simmering water, stirring constantly and scraping sides to prevent scrambling, until mixture reaches 155°F (68°C) to cook yolks thoroughly.
  14. Whisk Cooked Mixture: Transfer bowl to a mixer and whisk on high speed for 6-8 minutes until light, smooth, and no longer hot to the touch.
  15. Add Butter: With the mixer running, add softened butter cubes one at a time, whisking continuously until the buttercream becomes thick and creamy.
  16. Chill Buttercream: If not using immediately, store buttercream in an airtight container in the refrigerator and re-whip before use.
  17. Assemble Cake Layers: Place one meringue layer on a cake stand or platter, spread about one-quarter of the buttercream evenly on top, and sprinkle with chopped pistachios.
  18. Repeat Layering: Continue layering alternating meringue, buttercream, and pistachios evenly for all layers, ensuring the final layer is placed smooth side up for an even finish.
  19. Decorate Cake: Frost the entire cake with remaining buttercream, then press additional chopped pistachios onto the sides, top, or both as desired.
  20. Chill Cake: Refrigerate the assembled cake for at least 2 hours to set. Let stand at room temperature about 10 minutes before serving. Enjoy your Pistachio Sans Rival!

Notes

  • Use room temperature egg whites for best meringue volume and stability.
  • Lightly grease the parchment paper to aid in easy peeling of meringue layers.
  • Piping the meringue with spacing allows layers to bake evenly without spreading together.
  • Cooling the meringue gradually in the oven prevents cracking.
  • Cook egg yolks for buttercream to 155°F to ensure food safety and perfect texture.
  • Butter should be softened to room temperature to incorporate smoothly into buttercream.
  • Re-whip chilled buttercream before use if stored in the refrigerator.
  • The cake is best served at room temperature after chilling to allow flavors to bloom.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Filipino

Find it online: https://avascooking.com/the-best-pistachio-sans-rival-recipe/