Pistachio Sans Rival Recipe – A Luscious Nutty Layer Cake with No Rival

Pistachio Sans Rival is a show-stopping Filipino dessert inspired by the French dacquoise — but with a bold twist. This version swaps traditional cashews for pistachios, giving it a richer, more refined flavor and a stunning green hue. With its layers of pistachio meringue, silky French buttercream, and toasted pistachio topping, this cake is crisp, creamy, nutty, and indulgent all at once.

True to its name, which means “without rival,” this cake stands proudly as one of the most luxurious, celebratory confections you can make at home.

What Is Pistachio Sans Rival?

Sans Rival is a classic Filipino cake made with layers of nutty meringue (also called dacquoise), French buttercream, and a generous coating of chopped nuts. Traditionally made with cashews, this variation uses pistachios — a more aromatic and vibrant nut — for a slightly salty, earthy contrast to the sweet meringue and buttercream.

The meringue layers bake up crisp on the outside and slightly chewy inside, while the buttercream is rich, smooth, and just the right amount of sweet. Toasted pistachios add crunch and elevate both the flavor and the look of the cake.

Ingredients

For the Pistachio Meringue Layers:

• 8 large egg whites, room temperature
• 1/2 tsp cream of tartar
• 1 1/4 cups granulated sugar
• 2 cups raw pistachios, toasted and chopped (divided — 1 1/2 cups for the meringue, 1/2 cup for topping)

For the French Buttercream:

• 8 large egg yolks
• 1 cup granulated sugar
• 1/3 cup water
• 1 1/2 cups unsalted butter, room temperature and cubed
• 1 tbsp dark rum or vanilla extract (optional)

Step-by-Step Instructions

Step 1: Prepare the Pistachios

1. Preheat your oven to 300°F (150°C).
2. Spread the raw pistachios on a baking sheet and toast for about 12–15 minutes until fragrant. Let them cool completely.
3. Once cool, chop them finely. Divide into two portions: 1 1/2 cups for the meringue and 1/2 cup for topping the finished cake.

Step 2: Make the Pistachio Meringue Layers

1. Lower the oven to 275°F (135°C). Line three 8-inch round cake pans or baking sheets with parchment paper. You can draw 8-inch circles as guides.
2. In a large clean bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and beat until soft peaks form.
3. Gradually add the sugar, beating continuously until stiff, glossy peaks form.
4. Gently fold in the chopped pistachios (1 1/2 cups), being careful not to deflate the meringue.
5. Divide the mixture into 3 or 4 equal parts (depending on how many layers you want). Spread or pipe each portion into a circle on the prepared parchment.
6. Bake for 1 hour or until the meringue is lightly golden and firm to the touch. Let cool completely before removing from the parchment.

Step 3: Make the French Buttercream

1. In a stand mixer bowl, whisk the egg yolks on high speed until thick, pale, and tripled in volume (about 5–7 minutes).
2. Meanwhile, in a saucepan, combine sugar and water. Heat over medium heat until it reaches 240°F (115°C) on a candy thermometer.
3. With the mixer running, slowly pour the hot syrup into the yolks in a thin stream. Continue beating until the bowl is no longer warm and the mixture is thick and glossy (10–15 minutes).
4. Gradually add the softened butter, one piece at a time, until the buttercream is smooth and silky. Add the rum or vanilla extract, if using.

Step 4: Assemble the Cake

1. Place one meringue disc on a serving plate. Spread an even layer of buttercream over the top. Sprinkle a few chopped pistachios (optional) for texture.
2. Repeat with the remaining layers, finishing with buttercream on the top and sides of the cake.
3. Press the remaining chopped pistachios (1/2 cup) onto the sides and top of the cake for decoration.
4. Refrigerate for at least 4 hours, or overnight, to allow the buttercream to set and the flavors to meld.

Tips for Success

• Use room temperature eggs to get maximum volume when whipping both whites and yolks.
• Ensure your mixing bowl is completely grease-free before beating egg whites.
• Don’t over-fold the meringue or it will lose its volume.
• Chill the cake well before slicing — this helps keep the layers clean and defined.
• Slice with a hot knife (dipped in hot water and wiped dry) for the cleanest cuts.

Storage and Serving

Pistachio Sans Rival keeps well in the refrigerator for up to 3 days. Store it in an airtight container to keep the buttercream fresh. You can also freeze the assembled cake (well-wrapped) for up to one week. Thaw overnight in the fridge before serving.

Let the cake sit at room temperature for 15–20 minutes before slicing for the best texture — the buttercream will soften slightly, and the meringue layers will still retain their crunch.

Why You’ll Love This Cake

Pistachio Sans Rival is truly a cake without rival. It combines French technique with Filipino flair, resulting in a dessert that’s not just impressive to look at, but unforgettable to eat. Every bite delivers a contrast of textures — crisp, creamy, crunchy — and layers of nutty, buttery, melt-in-your-mouth flavor.