How to Tell a Torte From a Cake—Plus Our Favorite Recipes, From Sacher to Linzer Tortes

What is a torte? And what's the difference between a torte and a cake? Or a torte and a tart, for that matter? The answer—in English, at least—is not so simple. A torte is a cake or a tart, depending on when and where the recipe originated and who named it. Confused? You should be. Definitions vary, but read on to celebrate the delectable variations and interpretations the name torte implies—preferably while enjoying a slice of torte.

What is a Torte?

Traditional tortes come from Central and Eastern Europe—namely, Germany, Austria, and Hungary—where the word simply means cake. Typically found in Viennese coffeehouses, they pair well (no surprise) with a strong cup of coffee.

While definitions differ, tortes are generally rich and dense cakes due to the fact that they're oftentimes made with ground nuts or bread crumbs instead of flour. Most are multi-layered and sandwiched with jam, frosting, or other flavorful fillings. Tortes come in various sizes and shapes, too. Many are fancy, special-occasion delights, while others are quite humble and easy to put together.

Types of Torte

These are some of the most storied—and decadent—tortes.

Linzer Torte

Among the most popular examples of a torte is the Linzer torte, which is decidedly more tart than cake. It's made of nut-rich pastry crust, covered with raspberry jam, and then topped with more crust woven into a lattice. The torte is named for the city of Linz, Austria, where it originated, and variations proliferate. Almonds are traditional, but some Linzers call for hazelnuts or pecans. Likewise, you'll find versions with apricot or cherry jam filling standing in for the standard raspberry. Linzer torte is a Christmastime favorite throughout Eastern and Central Europe. More modern interpretations include one with a gingerbread crust and lots of Linzer-style cookies, including thumbprints and cutouts.

Sacher Torte

The Sacher torte was invented in 1832 at the Hotel Sacher in Vienna by Franz Sacher, an apprentice teenage chef tasked with concocting a special dessert for prestigious guests. It is another fine example of the form. It's a chocolate cake brushed with warm apricot jam and covered in a shiny coat of rich dark chocolate ganache. This luxurious indulgence lends itself to fancy embellishments like edible gold or chocolate candies. However a Sacher torte is finished, slices are customarily served mit schlag, or, with whipped cream.

Dobos Torte

A layered pastry of thin sponge cake sandwiched with chocolate buttercream and finished with caramel, Dobos torte is named for the Hungarian chef who invented it in 1884. Purists insist on seven layers, while others say that the number is not as important as the composition, which must include individually baked layers rather than those cut from a single cake.

Other Legendary European Tortes

Other beloved tortes include Mandeltorte, which is made with ground almonds, and Mohntorte, which is rich with poppy seeds. Esterhazy torte was named for a prince and created by Budapest confectioners, it features chocolate buttercream sandwiched between light sponge cake or discs of baked meringue. It's worth noting that some Italian cakes are called tortes in English, simply because the Italian word torta is translated to English that way.

Tortes From Near and Far

Beyond the European classics, countless examples of tortes abound, like the Australian Saratoga torte, composed of baked meringue studded with cracker crumbs and generously topped with jam and cream. In some parts of the United States, it wouldn't be autumn without Marian Burros' plum torte, the most requested recipe from the New York Times archive since it first ran in 1983. It's been a cherished home-baking tradition ever since—and one of the most delicious ways to embrace the arrival of Italian prune plums when they make their brief appearance at farmers' markets. More recently, many flourless chocolate cakes have come to be called tortes, whether they contain nuts or not.

All confusion aside, it seems a torte by any other name would taste just as sweet.