A torte (;
Tortes are commonly baked in a springform pan. Sponge cake is a common base, but a torte's cake layers may instead be made with little to no flour, using ingredients such as ground nuts or breadcrumbs. Ordinarily, the cooled torte is glazed and garnished.
Origin
The best-known of the typical tortes include the
Sachertorte and
Linzertorte, the German
Schwarzwälder Kirschtorte, and the many-layered Hungarian
Dobos torte and
Esterházy torte, but other well-known European confections are also tortes, such as the French
Gâteau St. Honoré.
In Hungary, Czech Republic, Slovakia, Ukraine, and Russia, cakes are usually called tortes without differentiating between cake and torte. In Polish, as an example, the word torte is translated into Polish as tort, but tort can be also translated as layer cake or cream cake.
Icing
An element common to some tortes is sweet icing (exceptions are several
French cuisine tortes, such as Gâteau Mercédès and Gâteau Alcazar). When the cake is layered, a thick covering of icing is placed between the layers, with almost always icing on the tops and sides of the torte. An example is the whiskey cake. A number of European tortes do not have layers. Some, for instance German-style
Käsesahnetorte, are unbaked.
Well-known European tortes
See also
