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
Food writer Julie R. Thomson has called the burnt almond torte from Prantl's Bakery in Pittsburgh the best cake in America.
In Hungary, Czech Republic, Slovakia, Ukraine,[citation needed] 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.[4]
Icing
An element common to some tortes is sweet icing (exceptions are 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. An example is the whiskey cake. A number of European tortes do not have layers. Some, for instance German-style "Käsesahnetorte", are unbaked.
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