Torte 101 Published Feb 23, 2009 10:00 AM Food Landon Nordeman SHARE 1. First, cream filling is piped onto the first layer. Landon Nordeman 2. Next, the second layer is added, doused with rum, and topped with filling. Landon Nordeman 3. Once the top cake layer has been added, the meringue frosting is applied. Landon Nordeman Landon Nordeman 4. On top of that goes a layer of decorative meringue flourishes on the sides and top. Landon Nordeman Landon Nordeman 5. Finally, the meringue is lightly flame-toasted. Landon Nordeman 6. Then topped with candied violets and chopped pistachios. Landon Nordeman MORE TO READ RELATED We Can’t Stop Cooking with These 10 Peruvian Pantry Staples Chef Virgilio Martínez reveals the secret ingredients zhuzhing up everyday meals. READ NOW RELATED In Japanese, Onomatopoeic Words Describe Diverse Food Textures These adjectives mimic the perceived sounds of different foods. RELATED Joan Roca on Catalan Comfort Food, Kitchen Culture, and the Future of Fine Dining Molecular gastronomy is dead, long live molecular gastronomy.
