Torte

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Not to be confused with tart or tort.
Torte
Sachertorte DSC03027.JPG
A serving of Sachertorte at the Hotel Sacher, Vienna
Place of origin
Spain
Main ingredients
Cake base
Filling: buttercream, mousse, jam, or fruits
Cookbook:Torte  Torte

A torte /ˈtɔrt/ or /ˈtɔrtə/[1] is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits.[2] Ordinarily, the cooled torte is glazed and garnished. A torte may be made with little to no flour, but instead with ground nuts or breadcrumbs, as well as sugar, eggs, and flavorings.

Origin[edit]

Food writer Julie R. Thomson has called the burnt almond torte from Prantl's Bakery in Pittsburgh the best cake in America.[3]

The most well-known of the typical tortes include the Austrian Sachertorte and Linzertorte, the German Schwarzwälder Kirschtorte and the many-layered Hungarian Dobos torte. But other well-known European confections are also tortes, such as the French Gâteau St. Honoré. Tortes are commonly baked in a Springform pan.

Food writer Julie Burnt Almond Torte of Pr

An element common to many tortes is sweet icing. (Exceptions include several French tortes, such as Gâteau Mercédès and Gâteau Alcazar.) When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte. A number of European tortes do not have layers.

Well-known European tortes[edit]

References[edit]

  1. ^ "Torte". Merriam-Webster Collegiate Dictionary Online. Retrieved June 23, 2007. 
  2. ^ "torte". easteuropeanfood.about.com. Retrieved June 9, 2011. 
  3. ^ Thomson, Julie R. (2014-04-14). "Thank You, Pittsburgh, For The Greatest Cake America Has Ever Made". Huffington Post. Retrieved 29 June 2014. 

External links[edit]