Name: Pistachio Sans Rival Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 3 h
Yield: 12
Cuisine: Filipino
Ingredients: 6 large egg whites, room temperature; 3/4 tablespoon cream of tartar; 1 cup (225 g) caster sugar; 1 cup (100 g) raw pistachios, finely chopped; 3/4 cup (170 g) caster sugar; 1/2 cup (110 ml) water; 9 large egg yolks, room temperature; 1 1/2 cups (235 g) unsalted butter, softened and cut into cubes; 1/2 teaspoon dark rum; 1 1/4 cup (125 g) raw pistachios

Pistachio Sans Rival is a stunning, show-stopping cake that brings an irresistibly nutty spin to the classic Filipino favorite. Each bite weaves together crisp layers of pistachio dacquoise and velvety French buttercream, then finishes with a blizzard of crunchy, toasted pistachios. It’s a decadent, naturally gluten-free dessert that’s buttery, nut-studded, and unforgettable—if there’s ever a dessert to impress both old friends and new, this Pistachio Sans Rival is it!

Pistachio Sans Rival Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Pistachio Sans Rival is in its simple but precious ingredients. Each one plays an essential role, from building the chewy cloud-like dacquoise to crafting that melt-in-your-mouth buttercream, and finally adding a signature pistachio crunch.

6 large egg whites: Whipped for airy dacquoise layers that are crisp outside, soft inside.
3/4 tablespoon cream of tartar: Stabilizes the egg whites, helping build perfect meringue volume.
1 cup (225 g) caster sugar: Sweetens the dacquoise and gives the meringue its shiny finish.
1 cup (100 g) raw pistachios, finely chopped: The star of the dacquoise—this brings that vibrant green color and nutty punch.
3/4 cup (170 g) caster sugar: For the lush, glossy French buttercream.
1/2 cup (110 ml) water: Used to make a sugar syrup for the buttercream’s silkiness.
9 large egg yolks: The secret to that ultra-rich and creamy French buttercream.
1 1/2 cups (235 g) unsalted butter, softened and cubed: Brings the buttercream together, making it supremely smooth.
1/2 teaspoon dark rum: Adds a subtle aroma and complexity to the buttercream.
1 1/4 cup (125 g) raw pistachios: Toasted and chopped for the irresistible final coating and decoration.

How to Make Pistachio Sans Rival

Step 1: Toast the Pistachios

Start by preheating your oven to 300°F (150°C). Spread 1 1/4 cup of raw pistachios on a baking sheet and toast for 15 minutes. This step deepens their flavor and unlocks that gorgeous aroma. Once cool, chop them roughly and set aside for your cake’s crowning glory.

Step 2: Prepare and Bake the Dacquoise

Lower your oven to 275°F (135°C). Place four 8-inch cake rings on a parchment-lined baking sheet. In your stand mixer, whip the egg whites with cream of tartar on medium speed for about a minute, then gradually add sugar until you see soft, glossy peaks. Switch to high speed and whisk until stiff peaks form—this is the air that keeps your dacquoise light. Gently fold in the chopped pistachios; don’t overmix. Divide the meringue evenly into your rings, and smooth the tops, or, for an extra-perfect layer, pipe the mixture in spirals using a pastry bag. Bake for an hour until the discs are just golden. Cool for five minutes, then gently release from the rings, flip onto a new parchment sheet, peel off the bottoms, and let cool completely.

Step 3: Make the French Buttercream

While your dacquoise discs cool, it’s time to whip up that dreamy buttercream. Beat your egg yolks at high speed until thick, pale, and doubled in volume—about 8 to 10 minutes. Meanwhile, bring water and sugar to a simmer over low heat and cook until the syrup reaches 240°F (115°C). With your mixer on low, very carefully drizzle in the hot syrup; keep beating until the mixture is cool and slightly thickened, about 4 minutes. In another bowl, beat butter until creamy, then gradually blend in the egg yolk mixture and finish with the dark rum. Beat until silky smooth.

Step 4: Assemble Your Pistachio Sans Rival

On a cake board, spread a dab of buttercream to anchor your first dacquoise disc. Gently press it down, spread a generous layer of buttercream, and sprinkle with chopped pistachios. Repeat with the remaining layers—dacquoise, buttercream, pistachios—finishing with buttercream all over the top and sides. Use an offset spatula for a sleek finish. Shower the cake with the toasted pistachios. Refrigerate overnight; this lets the flavors mingle and makes slicing so much easier.

How to Serve Pistachio Sans Rival

Garnishes

This cake truly shines with a lavish sprinkle of extra toasted pistachios right before serving. For even more wow-factor, add a pinch of edible gold leaf or a light dusting of confectioners’ sugar for a party-ready finish. Some fans love adding a curl of white chocolate for a touch of elegance, but honestly? Simplicity lets the pistachios pop!

Side Dishes

Because Pistachio Sans Rival is so rich and buttery, serve it with something light and zesty. Fresh raspberries, a tangy fruit compote, or a scoop of mango sorbet will brighten each bite. A hot cup of coffee or aromatic tea isn’t just classic—it’s a perfect counterpoint to all that creamy, nutty goodness.

Creative Ways to Present

For special occasions, try making individual mini Pistachio Sans Rival cakes as stunning plated desserts. Arrange slices on a marble board surrounded by fresh berries, or stack with alternating heights for a whimsical centerpiece. Serving in clear trifle glasses layered with extra pistachios and buttercream makes for a dramatic modern twist.

Make Ahead and Storage

Storing Leftovers

Any leftover Pistachio Sans Rival should be wrapped well or kept in an airtight cake container in the fridge. This helps maintain its lovely texture and keeps the buttercream fresh. It’s best enjoyed within 3 days, though the flavors only get better by the second day.

Freezing

You can freeze Pistachio Sans Rival for up to one month if needed—wrap slices or the entire cake tightly in parchment and foil before freezing. Thaw overnight in the fridge; this keeps the dacquoise crisp and the buttercream fluffy.

Reheating

No reheating required! But for the best taste and texture, let your Pistachio Sans Rival sit at room temperature for at least 30 minutes before serving. This lets the buttercream soften for the most luscious bite.

FAQs

Can I use roasted pistachios instead of raw?

Absolutely! While raw pistachios give a gentler flavor, roasted ones add an extra depth. Just be sure they’re unsalted and watch your toasting time so they don’t become too dark.

What if I don’t have cake rings?

No problem! Draw 8-inch circles on parchment and pipe or spread the meringue in those shapes. Your layers don’t need to be perfectly even; this homemade touch is part of Pistachio Sans Rival’s charm.

Is there a substitute for dark rum in the buttercream?

If you prefer, leave out the rum or swap it with pure vanilla extract or a splash of almond extract to match the nutty theme.

Why did my dacquoise turn out flat?

This usually happens if the egg whites weren’t whipped long enough or if the pistachios were overmixed into the meringue. Make sure your bowl is grease-free and fold in the nuts gently—just until combined.

Can I make Pistachio Sans Rival in advance?

Definitely! In fact, the cake is even better after chilling overnight. Prepare a day ahead, store in the fridge, and bring to room temperature for serving.

Final Thoughts

If you’ve ever wanted to capture the flavors of celebration and warmth on a single plate, Pistachio Sans Rival is the answer. Whether you bake it for a holiday, a birthday, or just because, this golden, nut-laden cake is bound to steal the spotlight and your heart. Give it a go—you’ll be amazed at just how extraordinary pistachios can be in dessert form!

Pistachio Sans Rival Recipe