LANDON NORDEMANTechniquesTorte 1011. First, cream filling is piped onto the first layer.2. Next, the second layer is added, doused with rum, and topped with filling.3. Once the top cake layer has been added, the meringue frosting is applied.4. On top of that goes a layer of decorative meringue flourishes on the sides and top.ADVERTISEMENTADAD5. Finally, the meringue is lightly flame-toasted.6. Then topped with candied violets and chopped pistachios.Keep ReadingBizcocho Dominicano (Dominican Cake)By VILMA LOPEZZeppole di San GiuseppeBy NICK MALGIERISfinci di San GiuseppeBy CINDY SALVATOChewy Oat BarsBy CHRISTINA TOSIBourbon Pecan SouffléBy ORALIA PEREZAcarajé Com Camarão (Black-Eyed Pea Fritters With Shrimp)By EMME RIBEIRO COLLINSWhy Prunes Deserve a Permanent Place in Your PantryBy FARIDEH SADEGHINFar BretonBy FARIDEH SADEGHINKhoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew)By FARIDEH SADEGHINSee AllContinue to Next StoryADVERTISEMENTADAD
