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This pistachio sans rival combines luxurious French buttercream with layers of crunchy-chewy pistachio meringue for an unforgettable Filipino-inspired dessert. While it takes some time to create, the results are absolutely worth every minute spent in the kitchen.
I first made this for my sister's birthday gathering last year, and the entire cake disappeared within minutes. Now it has become our family's most requested celebration dessert whenever someone visits.
Ingredients
- Egg whites: Room temperature whites whip to greater volume and create more stable meringue layers that form the structure of this dessert
- Cream of tartar: This acidic ingredient stabilizes the egg whites and helps prevent them from collapsing during baking
- Granulated sugar: Essential for creating the meringue texture and sweetness perfect for measuring precisely for consistent results
- Shelled salted pistachios: The star ingredient that adds distinctive flavor color and wonderful textural contrast throughout the cake
- Egg yolks: The base for luxurious French buttercream providing richness and silky texture
- Unsalted butter: Choose high quality European style butter with higher fat content for the most luxurious mouthfeel in the buttercream
- Vanilla extract: Adds depth and warmth to the buttercream enhances the natural nuttiness of pistachios
Step-by-Step Instructions
- Prepare Meringue Layers:
- Begin by preheating your oven to 320°F and preparing your baking sheets with parchment paper. This moderate temperature allows the meringue to dry out while slowly developing a light golden exterior. Take time to create templates for consistent sizing by tracing circles or rectangles on parchment paper then flipping before using.
- Whip Egg Whites:
- Start whisking room temperature egg whites at low speed until foamy before adding cream of tartar. Gradually increase to medium speed until soft peaks form when you lift the whisk. Be patient during this crucial stage as rushing can result in less stable meringue.
- Add Sugar Gradually:
- The key word here is gradually. Add sugar literally one teaspoon at a time while continuing to whisk. This slow addition ensures the sugar fully dissolves creating a glossy stiff meringue that holds its shape when piped. Test by rubbing a bit between your fingers it should feel smooth not grainy.
- Fold In Pistachios:
- Remove bowl from mixer and use a large spatula to gently fold chopped pistachios into the meringue using an under and over motion. Work carefully to maintain as much air as possible in your meringue mixture the pistachios should be evenly distributed without deflating your hard earned volume.
- Pipe And Bake Meringue:
- Transfer the meringue mixture to a piping bag and pipe onto your prepared templates. Smooth the tops gently with an offset spatula for even layers. Bake for 30 to 40 minutes until lightly golden. The slow cooling in the turned off oven prevents cracking and helps achieve that perfect texture crisp outside yet slightly chewy inside.
- Prepare French Buttercream:
- While the meringue bakes begin the buttercream by whisking egg yolks sugar vanilla and salt. Place over a double boiler and heat to exactly 155°F stirring constantly. This temperature is critical for food safety while maintaining the right consistency. After whipping to cool whisk in butter piece by piece until luxuriously thick and creamy.
- Assemble The Cake:
- Place your first meringue layer on a serving plate and spread with buttercream. Sprinkle generously with chopped pistachios and repeat with remaining layers. The final layer should be placed smooth side up. This methodical layering creates the signature sans rival texture with each bite offering contrast between crisp meringue creamy buttercream and crunchy nuts.
- Finish And Chill:
- Frost the entire cake with remaining buttercream and press chopped pistachios along the sides. Refrigerate for at least 2 hours this resting period is essential as it allows the meringue to slightly soften and merge with the buttercream creating that signature texture that defines a true sans rival.
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The pistachios are what truly elevate this cake from good to extraordinary. I remember watching my Filipino aunt make the traditional cashew version when I was young, but pistachios add a vibrant color and more complex flavor that has everyone asking for my secret. The first time I served this at a dinner party, conversations stopped momentarily as everyone took their first bite.
Make-Ahead Tips
This cake actually benefits from being made in advance. The meringue layers slightly soften and meld with the buttercream, creating that signature texture that defines a true sans rival. You can assemble the entire cake up to 2 days before serving, keeping it refrigerated. The flavors continue to develop during this time, making it even more delicious.
Troubleshooting French Buttercream
The trickiest part of this recipe is the French buttercream. If your buttercream looks curdled after adding butter, keep whipping! This is normal and will eventually come together into a smooth consistency. If it seems too runny, your mixture might be too warm—refrigerate for 10-15 minutes, then whip again. If it's too stiff, it might be too cold—warm the bowl slightly with your hands while whipping.
Creating Perfect Meringue
The key to successful meringue layers lies in both mixing and baking. Ensure your mixing bowl is completely grease-free, as even a tiny bit of fat can prevent egg whites from whipping properly. The low baking temperature might seem unusual, but it allows the meringue to dry out without excessive browning. Don't rush the cooling process—leaving them in the turned-off oven helps prevent cracking and maintains that perfect texture.
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Frequently Asked Questions
- → What makes pistachio sans rival unique?
Its layers of pistachio-enriched meringue and rich French buttercream create a perfect balance of crunchy and creamy textures.
- → How do I achieve perfect meringue layers?
Ensure your egg whites are at room temperature, add sugar gradually, and fold in pistachios gently to avoid deflating the mixture.
- → Can I make the components ahead of time?
Yes, meringue layers and buttercream can be made ahead. Store meringue in an airtight container and refrigerate buttercream, re-whipping before use.
- → How do I avoid buttercream splitting?
Ensure that the butter is softened and added gradually to the cooled egg yolk mixture while whisking continuously.
- → Can I use unsalted pistachios?
Yes, though salted pistachios add a delightful contrast to the sweetness of the dessert. Adjust salt content accordingly if using unsalted pistachios.