Definitions for "TORTE"
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