The term torte is used primarily to define round cakes, with a large amount of ground nuts to replace the flour. They are made without chemical leaveners, using egg foams to lighten them. They are most often multi-layered, filled with buttercreams, whipped creams and iced with glazes, marzipan or buttercreams. The recipes are more typical of Austria, Hungary and Germany and are named after princes and politicians.
A rich sponge cake, often multi-layered and filled with whipped cream, jam, chocolate or fruit.
rich cake usually covered with cream and fruit or nuts; originated in Austria
a cake, it's a German word for cake
a cake that uses ground nuts as the predominant dry ingredient in place of most or sometimes all of the flour
a rich cake made with many eggs and little flour, and this one was moist
A decorated cake with several layers. The layers of a torte are often made with ground nuts or breadcrumbs, and very little flour. Recipe: Orange Date Torte
A rich cake, often made with little or no flour but instead with ground nuts or bread crumbs, eggs, sugar and flavorings. Tortes are often multi-layered and filled with buttercream, jams, etc.
a rich cake made with eggs, flour, and chopped nuts.
A round cake, sometimes made with breadcrumbs instead of flour.
A dense cake that does not use leavening agents like baking powder or baking soda.
