CHOCOLATE PISTACHIO SANS RIVAL
For this week’s Lasang Pinoy theme of “hip to be SQUARE“, I present MY piece of CHOCOLATE PISTACHIO SANS RIVAL. Ta-da! Yes, my piece. It was almost a third of the whole Sans Rival cake! My most memorable Sans Rival was the one from a street side food cart in Manila called “Burger Machine”. That was probably the first time I had Sans Rival. They sold it in little rectangular slices, full of cashew (or probably peanuts) and just the right ‘chewiness’ in the meringue and the right sweetness of the buttercream. It was perfect! Of course, most pastry shop sell them as round cakes. But I like to make mine in rectangles and slice them into 1-inch pieces for freezing. However when craving starts, half of that rectangular dessert will do just fine!
In this recipe, I added cocoa powder in the meringue layers and used pistachio nuts (only because I didn’t have any almonds nor cashews left). I also made a mocha buttercream instead of regular buttercream. But do as you please with the recipe and enjoy!
For the meringue wafers:
- 3/4 cup egg whites (approximately 3 – 4 egg whites depending on the size)
- 3/4 cup white sugar
- 2 tbs cocoa powder
- 3/4 cup finely chopped pistachios (or any nuts you choose)
- 1/2 tsp vanilla
For Mocha Buttercream:
- 1 cup sugar
- 1 1/2 tsp instant coffee
- 1/3 cup water
- 4-5 egg yolks
- 1 cup butter
- 1/2 cup cream
- chopped nuts
- Preheat oven to 300F. Line 13 x 9 baking sheet with parchment paper. Set aside.
- In a bowl, beat eggwhites until soft peaks form. Gradually add sugar and continue beating until stiff. Fold in cocoa powder, nuts and vanilla.
- Spread evenly on prepared pan. Bake until light brown (approximately 1 hour). Loosen and remove from pan while hot. Cut into three equal rectangles. Set aside to cool in wire rack.
- In a saucepan, combine sugar, coffee and water. Boil until syrup forms a soft ball when a little is dropped into a cup of cold water. (If you have candy thermometer, syrup temperature should be 240F.) Remove from heat.
- In a separate bowl, beat egg yolks until thick. Slowly pour in the syrup, beating constantly until mixture is thick and cool.
- Cream the butter until soft and beat in the cream. Fold in the egg mixture and continue beating until smooth. (Alternatively, you can also add butter 1 tbs at a time while beating continuously. The mixture will look soupy and curdled at first but it will eventually look like a creamy frosting.) Chill if too soft to spread.
- To assemble, spread frosting evenly on one layer of meringue. Sprinkle with nuts. Repeat with the rest of meringue layers ending with top layer of frosting. Frost sides of cake if you want. Sprinkle top with nuts.
- Chill before serving.
Note: I find that this tastes better frozen! I freeze 1-inch slices and wrap them in plastic wrap then in a foil or ziploc.
Lasang Pinoy, Sundays (or LaPiS) is a weekly food event that showcases Filipino Tastes focusing on food photography.