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 ReadingA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONEYour Backyard Grill Can Cook a Lot More Than You ThinkBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD