LANDON NORDEMANTechniquesTorte 1011. First, cream filling is piped onto the first layer. Landon Nordeman2. Next, the second layer is added, doused with rum, and topped with filling. Landon Nordeman3. Once the top cake layer has been added, the meringue frosting is applied. Landon Nordeman Landon Nordeman4. On top of that goes a layer of decorative meringue flourishes on the sides and top. Landon NordemanADVERTISEMENTADAD Landon Nordeman5. Finally, the meringue is lightly flame-toasted. Landon Nordeman6. Then topped with candied violets and chopped pistachios. Landon NordemanKeep ReadingLuqaimat With Saffron Date SyrupBy Dona MuradWhy Marmite Deserves a Place in Your PantryBy Kristen HartkeStone Crab Lumpia With Chile-Soy VinegarBy Conrad NieberdingSwamp Cabbage and Stone Crab FrittersBy Holly DudleyBo Luc Lac (Shaking Beef)By Charles PhanA Step-by-Step Guide to Making Perfect Panettone at HomeBy Jason SchreiberPanettoneBy Jason SchreiberHow to Master Pâte à Choux for Foolproof French PastriesBy Ryan McCarthyProfiterolesBy SAVEUR EditorsSee AllContinue to Next StoryADVERTISEMENTADAD
