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| Type | Cake |
|---|---|
| Place of origin | Italy |
| Region or state | Montferrat, Piedmont |
| Main ingredients | Pumpkin or apples, sugar, amaretti, chocolate, eggs, rum |
Torta monferrina is a type of cake made with pumpkin or apples, sugar, amaretti, chocolate, eggs and rum, and baked. [1] [2] It is an autumn speciality of the Montferrat hills, in northwest Italy.
Torta caprese is a flourless Italian cake made with chocolate and either almonds or hazelnuts. Named for the island of Capri from which it originates, the cake is widely known and especially popular in nearby Naples, Italy.
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes.
Torta de Santiago or Tarta de Santiago, literally meaning cake of St. James, is an almond cake or pie from Galicia with its origin in the Middle Ages and the Camino de Santiago. The ingredients mainly consist of ground almonds, eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used.
A torte is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruit.
As San Marino is a microstate completely landlocked by Italy, Sammarinese cuisine is strongly similar to Italian cuisine, especially that of the adjoining Emilia-Romagna and Marche regions. San Marino's primary agricultural products are cheese, wine and livestock, and cheesemaking is a primary economic activity in San Marino. San Marino participated in The Exposition Universelle of 1889, a world's fair held in Paris, France, with three exhibits of oils and cheese.
Flourless chocolate cake is a dense cake made from an aerated chocolate custard. The first documented form of the cake was seen in Ferrara, Italy, though some forms of the cake have myths surrounding their origins. The dessert contains no gluten which makes it acceptable for those with celiac disease, gluten-free diets, and during religious holidays in which gluten and grains are not permitted.
Torta Tre Monti is a traditional Sammarinese cake made of layers of thin waffled wafers cemented together by chocolate or hazelnut crème. The final product is covered in chocolate fondant. It is similar to other layered desserts common to San Marino, this one being representative of the Three Towers of San Marino.
Mamón are traditional Filipino chiffon or sponge cakes, typically baked in distinctive cupcake-like molds. In the Visayas regions, mamón are also known as torta mamón or torta. Variants of mamón include the larger loaf-like version called taisan, the rolled version called pianono, and ladyfingers known as broas. Mamón also has two very different variants that use mostly the same ingredients, the cookie-like mamón tostado and the steamed puto mamón.
Esterházy torta is a Hungarian cake (torte) named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a member of the Esterházy dynasty and diplomat of the Austrian Empire. It was invented by Budapest confectioners in the late 19th century and soon became one of the most famous cakes in the lands of the Austro-Hungarian Monarchy.
Torta Maria Luisa is a dessert found in Colombian and Salvadoran cuisine. It is a type of layer cake, similar to the English Victoria sponge cake.
Torta Bertolina, also known simply as Bertolina, is a typical autumnal dessert from the Italian comune (municipality) of Crema. It is presented in a round shape, but it is often available cut into slices. It has a golden brown hue and the fragrance of the small American or Concord grapes, which are one of its main ingredients. The crust has an uneven texture with small holes in it. There are some variations especially when it is homemade, since many families have handed down the recipe through the generations; its exact origins are unknown, but the cake was probably made for the first time after the 1800s. The ingredients are: flour, corn flour, sugar, icing sugar, butter, olive oil, eggs, vanilla, concord grapes and yeast.
Torta setteveli is a seven-layer cake. Traditionally served at birthdays, it includes chocolate and hazelnuts.
Torta paesana, also known in English as black cake, milk cake or bread cake, is a cake of the Lombard cuisine, notably from Brianza. Its main ingredients are stale bread, milk and cocoa, often enriched with biscuits, amaretti di Saronno, sugar, pine seeds, raisins, candied orange and citron and aromatized with anise. As a traditional cake, without a codified recipe, it presents a great number of variants. It is homemade or sold in bakeries during autumn, for city festivals or religious celebrations.
The torta delle rose or torta a rose is a typical cake of Mantuan and Brescian cuisine, and is made with leavened dough rich in butter and sugar, which is rolled up and placed in the baking tin, taking the characteristic shape of a basket of rosebuds, hence the name.
Torta Barozzi is a traditional Italian dessert.
Italian: (...Si presenta come una piccola zolla di terra e come una zolla si sbriciola... È un incantevole mistero fatto di mille aromi che confondono il palato in una sinfonia di dolcezza...)
(...It presents itself as a small clod of earth and like a clod it crumbles... It is an enchanting mystery made up of a thousand aromas that confuse the palate in a symphony of sweetness...)
Torta della nonna is a dessert typical of the Tuscany region of Italy.
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