If a caramel pecan pie and a butter tart had a Swiss baby, you’d get the Engadiner Nusstorte. Rich, nutty, and cloaked in golden pastry, this tart isn’t just a dessert—it’s a love letter from the Alps. The first time I had a slice of Nusstorte, I was sitting at a tiny café in St….
Light as a cloud. Sweet like a Viennese serenade. And layered with the kind of flavor that makes people pause mid-bite and say, “What is this magic?”That’s Kardinalschnitten—a classic Austrian meringue cake with roots that go back decades. Don’t let the fancy name throw you. This cake is surprisingly doable at home, even for casual…