Dorothy Ferreria

PISTACHIO SANS RIVAL

Pistachio Sansrival
by Dorothy MJ Ferreria
total time 1 day, 1 hr    prep 24 hr    cook 1 hr   yield  10-12

ingredients for the meringue layers:
8 Eggwhites
1/4 tsp Cream of tartar
3/4 cup White sugar
1/2 cup Sifted all-purpose flour
1/2 cup Unsalted pistachio nuts , chopped

ingredients for the french buttercream:
1/2 cup Water
1 1/2 cups White sugar
1/4 tsp Cream of tartar
8 Egg yolks
2 cups Unsalted butter
2 Tbsps Dark rum
1/2 cup Toasted pistachio nuts , coarsely chopped

steps

Preheat oven to 300?F.  Line the undersides of six 8-inch round baking pans with baking parchment or aluminum foil. Set aside.
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.
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.
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.

Procedure for the buttercream:
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.
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.
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.
To assemble, place a layer of meringue on a serving 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.

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