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Pistachio Sansrival

by Pauline De Mesa
Dessert | February 28, 2019

This Pistachio Sansrival is made with layers and layers of paper thin and crisp meringue wafers smothered with a yellow, sweet butter icing studded with lots of pistachio nuts. That definitely sounded like it’s a slice of heaven.

*Makes 8 inches cake

Words and Recipe by Dorothy MJ Ferreria
Photographed by Ron Mendoza

Ingredients :

6 servings
For Meringue Layers
8 Eggwhites
0.25 tsp Cream of tartar
0.75 White sugar
0.5 cup Sifted all-purpose flour
0.5 cup Unsalted pistachio nuts, chopped
For French Butter Cream
0.5 cup Water
1.5 cup White sugar
0.25 tsp Cream of tartar
8 Egg yolks
2 cup Unsalted butter
2 tbsp Dark rum
0.5 cup Toasted pistachio nuts, coarsely chopped

Procedures :

  • 1
    Preheat oven to 300 ̊F. Line the undersides of six 8-inch round baking pans with baking parchment or aluminum foil. Set aside.
  • 2
    Beat egg whites with the cream of tartar until frothy. Gradually add sugar and continue to beat until egg whites are stiff but not dry. Fold in nuts and the flour.
  • 3
    Divide the mixture equally among the prepared baking pans. Spread as evenly as possible from end to end. Bake for 1 hour until surface feels fairly dry when touched. Cool completely in the oven with the door slightly ajar.
  • 4
    As an option, as soon as the meringue layers are ready transfer them to an airtight container. Do not remove the paper/foil backing. Stack them up even while hot.

for Buttercream

  • 1
    Combine the water, the sugar and the tartar in a thick saucepan. Stir to loosen
the sugar. Cook over low medium heat until the syrup spins a thread. Use a candy thermometer if desired, cooking up to 215 ̊F.
  • 2
    Using an electric mixer at medium speed beat the egg yolks as soon as the syrup boils until thick and lemon colored. Add the syrup in thin streams while beating the mixture at high speed. Chill. Overnight chilling is highly recommended.
  • 3
    In a large mixing bowl, using an electric mixer fitted with
a paddle, cream the butter together with the rum until light and fluffy. Add the chilled egg yolk mixture a spoonful at a time while continuing to beat the butter at medium speed.
  • 4
    To assemble, place a layer of meringue on a serving plate. Cover the surface with an adequate amount of buttercream. Sprinkle with pistachio. Repeat the procedure with the remaining meringue. Use the remaining buttercream to cover the sides of the torte. Run a cake comb across the top and garnish with more nuts. Keep frozen.