Name: Pistachio Sans Rival
Ingredients: 220 g Large Egg White; 165 g Peotraco Sugarlyte; 2 g Salt; 40 g Cake Flour (Sifted); 20 g Peotraco Macy's Pure Cornstarch; 70 g Pistachio Powder; 120 g Pistachio Nuts; 120 g Egg yolks; 250 g Peotraco Sugarlyte; 70 ml Water; 550 g Unsalted Butter; 1 tsp Vanilla Extract; 50 g Pistachio Paste

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Pistachio Sans Rival

Ingredients

Daquioise Ingredients

220 g Large Egg White
165 g Peotraco Sugarlyte
2 g Salt
40 g Cake Flour Sifted
20 g Peotraco Macy's Pure Cornstarch
70 g Pistachio Powder
120 g Pistachio Nuts

French Buttercream Ingredients

120 g Egg yolks
250 g Peotraco Sugarlyte
70 ml Water
550 g Unsalted Butter
1 tsp Vanilla Extract
50 g Pistachio Paste

Instructions

Daquioise Procedure

Whip Egg White and Peotraco Sugarlyte until fluffy (French Meringue)
Mix Pistachio Powder, Pistachio Nuts, Peotraco Macy’s Pure Cornstarch, Cake Flour and Salt.
Fold with the meringue.
Spread in a tray.
Bake at 140ºC oven for 35 to 40 minutes or until the meringue is dry and golden brown.

French Buttercream Procedure

Boil Peotraco Sugarlyte and water until thread consistency.
Using a stand mixer whip egg yolks until light. Slowly add in the sugar syrup.
Gradually add the unsalted butter and whip on high speed until fluffy.
Add vanilla extract and pistachio paste, mix until incorporated.

Cake Assembly

Spread a layer of buttercream on top of the one dacquoise shell. Sprinkle chopped pistachios on top. Repeat the process with the other dacquoise. Cover the top and sides of the cake with the buttercream frosting. Chill in the fridge for at least 2 hours or overnight to set.