How to Make Torte Recipes

When I learned how to make torte recipes, I decided to separate them from other cake recipes. This is mainly because I have so many cake recipes, way up in the thousands. Here in America, we have traditionally used the term “cake” but in many other countries cakes are called tortes. This can be pronounced torte or torta and the recipes can be of different variations. Some countries popular for their tortes are Austria, Germany, Hungary, Italy, Spain, Greece and Poland.

How to Make Torte RecipesHow to Make Torte Recipes

As you learn how to make torte recipes, you will find them sweet and also savory. The savory ones are usually served as appetizers. For now I am focusing on sweet ones, separating because I have so many recipes. Besides that, I have a weakness for the sweet ones! I have always thought of tortes as having many thin layers with fillings. Most of my torte recipes are not real sweet so I love the delicious sweeter filling blending with the cake layers.

I found torte recipes to be a lot like traditional gateau recipes as I was learning how to make torte recipes. Both of these desserts have many variations. Some of both are not made with thin layers of cake but are still delicious. There are differences that I have found between the cake gateau recipe and the layered cake torte recipes. The gateau is made with a light sponge cake and I use all types of cakes in tortes. Most recipes are made with rich heavy batter with many eggs and little flour. The batter of some cakes might substitute flour with ground nuts, cracker crumbs or breadcrumbs.

When I learned how to make torte recipes, I found the original Austrian one to be made with a rich cake covered with whipped cream, fruits and nuts. Austria’s most famous recipe is the Sachertorte which was created in Vienna. It is a rich chocolate cake, usually spread with apricot jam. The layers are then filled and covered with more chocolate or sometimes whipped cream. Another famous torte is quite different from the traditional ones. The Linzer torte, designed in Linz, Austria, has a lattice designed pastry over top of a cake.

The Hungarian Torte (torta) is usually 3 to 7 layers of sponge cake. These layers can be filled with butter cream, fruits, rich chocolate, finely chopped walnuts or fruit fillings. Sometimes the Hungarian recipes will be topped with meringue.  In Germany most cakes are referred to as a torte, often with only one layer. Sometimes the cake will include fruit, nuts, cream or whipped cream. A version of the chocolate Sachertorte is popular in Bulgaria and the Greek torte almost always contains almonds.

Most commonly, since I learned how to make torte recipes, I found them to be baked in a springform pan. When the cake is cooled, it is usually sliced in two, three or more layers. As I said before, although most common, there are many variations. I have found all these recipes to be very good so do not limit your thinking. If one sounds good with your favorite flavors regardless of the variation, try it.

NOTE: If tortes contain filling with creams or cheeses they need to be refrigerated. If in doubt REFRIGERATE.

Learn How to Make Torte Recipes


Learn how to make torte recipes that have pineapple and whipped cream filling. 


  • 5 Large eggs
  • 1 ¾ Cups honey
  • 5 Tablespoons hot water
  • 1 ¾ Cups wheat flour
  • ½ Teaspoon baking powder
  • ½ Cup finely chopped walnuts
  • 2 Tablespoons butter
  • Butter to grease
  • Graham cracker crumbs to cover pan


  • 1 Small pineapple (About 1 ¾ pounds)
  • 2 Tablespoons rum
  • 2 Cups cream
  • 2 Tablespoons maple syrup
  • ½ Cup finely chopped walnuts
  • 16 Walnut halves for decorations

Preheat oven to 350F degrees.

Grease 10 inch springform pan with butter; sprinkle with graham cracker crumbs.

Combine and blend flour, baking powder and walnuts; set aside.

Beat together eggs, honey and hot water with electric mixer about 15 minutes.

Whisk flour mixture into egg mixture; melt butter and add while still hot.

Spoon cake batter into prepared pan; bake on lowest rack in oven for 30 minutes.

NOTE: Test with pick and it comes out clean.

Remove cake to rack and cool overnight.

Peel and core pineapple; cut about ¼ of pineapple into pieces for decoration.

Chop remaining pineapple; cut the cake in half horizontally and sprinkle both halves with rum.

Beat the cream until stiff; add the maple syrup.

Mix THREE FOURTHS of the whipped cream into the chopped pineapple; add chopped walnuts.

Place ½ of cake on plate; spread top with pineapple whipped cream and top with remaining cake.

Reserve 3 tablespoons of whipped cream for decorating; spread remaining over top.

Decorate with dots of whipped cream and walnut halves; serves 16.


Warsaw Party TorteWarsaw Party Torte
Warsaw Party Torte PieceWarsaw Party Torte Piece

Learn how to make torte recipes like they do in Poland. 

  • ½ Pound ground almonds
  • 6 Tablespoons flour
  • 1 Teaspoon cream of tartar
  • 10 Eggs (Separated)
  • 1 ¾ Cups sugar (Divided)
  • 3 Teaspoons vanilla (Divided)
  • 3 Cups whipping cream
  • 1 Cup slivered toasted almonds
  • 1 Cup blackberry or raspberry jam

Preheat oven to 375F degrees; line bottom of 10 inch tube pan with wax paper.

Combine ground nuts and flour; set aside.

Beat egg whites and cream of tartar until stiff peaks form; set aside.

Beat egg yolks until light and fluffy; gradually beat in 1 ¼ cups of the sugar.

Continue beating yolk mixture until thick and smooth; stir in 1 teaspoon of the vanilla.

Fold flour mixture into yolk mixture; fold in beaten egg whites.

Pour batter into prepared pan; bake 1 hour or until done.

Invert cake and cool completely; remove from pan.

Heat jam slightly until liquefied; set off heat.

Beat whipping cream adding ½ cup of the sugar and 2 teaspoons of the vanilla; beat until stiff peaks.

Slice cake horizontally into 3 layers; place top slice of cake on plate.

Spread cut side of cake layer with the jam; spread whipped cream over the jam.

Top with middle slice of cake; top again with jam and the whipped cream.

Place final cake layer on the top; cover center hole with piece of plastic or cardboard.

Spread remaining whipped cream on sides and top of cake; press toasted almonds around sides of cake.

Garnish cake with addition whipped cream in pastry bag; refrigerate until serving.

Serves 12.


If you are learning how to make torte recipes this may look complicated. I broke it down into 5 steps trying to write it so it is easy to understand. It is worth making.

STEP 1 Light cake

  • 1 Cup flour
  • 1 Teaspoon baking powder
  • ¼ Cup sugar
  • 1 Teaspoon vanilla
  • 1 Egg yolk
  • 5 Tablespoons butter

Preheat oven to 400F degrees; grease and flour baking sheet.

Combine flour, baking powder and sugar in bowl; make a well in the center.

Add egg and vanilla in the center well; slice butter over top and knead to a smooth dough.

Roll dough to a 10 inch round; place on baking sheet and prick with a fork.

Bake 10 minutes; set aside to cool.

STEP 2 Dark cake

  • 2 Tablespoons warm water
  • 4 Eggs (Separated)
  • ½ Cup sugar (Divided)
  • ¼ Teaspoon almond extract
  • 1 Teaspoon vanilla
  • ¼ Teaspoon cinnamon
  • 2/3 Cup flour
  • 4 Tablespoons cornstarch
  • ½ Teaspoon baking powder
  • 3 Tablespoons cocoa powder

PREHEAT OVEN to 375F degrees; grease and flour 10 inch springform pan.

Beat egg YOLKS with the warm water, almond, vanilla, cinnamon and sugar (RESERVE 2 tablespoons) until creamy.

Beat egg WHITES with 2 tablespoons (RESERVED) sugar until stiff peaks form.

Sprinkle whites with flour, cornstarch, baking powder and cocoa powder.

Pour yolk mixture over top and fold into egg whites; 

Pour batter into prepared pan; bake for 25 minutes.

Remove cake from oven and immediately invert on platter to cool.

STEP 3 Cherry mixture

  • 1 ½ Cups tart pitted cherries
  • ½ Cup sugar
  • 3 Tablespoon cornstarch
  • 4 Tablespoon Kirsch liqueur

Drain cherries reserving the juice; set aside 12 cherries for decorating.

Measure 1 cup PLUS 2 tablespoons juice (Add water if not enough juice).

NOTE: RESERVE 4 tablespoons of the juice and set aside.

Combine remaining juice and sugar in saucepan.

Make paste with cornstarch and reserved juice.

Stir into juice mixture in saucepan.

Bring to a boil stirring constantly until thickened.

Remove from heat and stir in Kirsch; stir in cherries and set aside to cool.

STEP 4 Kirsch mixture

  • 3 Tablespoons sugar
  • 7 ½ Tablespoons water
  • 4 Tablespoons Kirsch liqueur
  • 1 Envelope unflavored gelatin
  • 1 ½ Cups whipping cream
  • 2/3 Cup powdered sugar
  • 1 Ounce dark chocolate (Grated)

Combine sugar and 5 tablespoons water in saucepan and bring to a boil.

Cook sugar and water for 5 minutes; remove from heat and stir in Kirsch.

Place LIGHT cake on platter; drizzle 3 tablespoons Kirsch mixture over top.

Cut cooled DARK cake into 3 even layers; drizzle 3 tablespoons Kirsch mixture over each layer.

Place 2 ½ tablespoons cold water in top of double boiloer; sprinkle 1 envelope gelatin over top.

Stir over hot water until gelatin is dissolved; cool slightly.

Beat 1 ½ cups of the whipping cream with powdered sugar until fairly stiff.

Add gelatin and continue beating slowly until stiff.

Place 1 layer of the DARK cake on top of LIGHT layer on plate.

Spread HALF of the cherry mixture over top of cake; cover with HALF of whipped cream.

Place second DARK cake layer on top of whipped cream.

Cover cake with remaining cherry mixture and remaining whipped cream.

Place remaining DARK cake layer on top; cover with plastic wrap and refrigerate.

STEP 5 Finish

  • 2 ½ Tablespoons cold water
  • 1 Envelope gelatin
  • 2 Cups whipping cream
  • 1 Cup powdered sugar
  • Grated chocolate

Place water in top of double boiler; sprinkle gelatin over the top.

Stir over hot water until gelatin is dissolved; cool slightly.

Beat whipping cream with powdered sugar until fairly stiff.

Add gelatin mixture slowly beating until stiff; spread over sides and top of cake.

Using pastry bag decorate cake with whipped cream, cherries and grated chocolate.


Learn how to make torte recipes like this deep dark moist chocolate.


  • ½ Cup finely chopped dried apricots
  • ½ Cup rum
  • 1 Package DARK chocolate cake mix
  • ¾ Cup water
  • 1/3 Cup oil
  • 3 Eggs


  • 2 Jars (10 ounces) apricot preserves
  • 2 Tablespoons rum


  • 1 Package (6 ounces) semi sweet chocolate chips
  • ¾ Cup butter
  • ½ to 1 Cup sliced almonds

Preheat oven to 350F degrees; grease and flour two 8 inch round cake pans.

Combine apricots and ½ cup rum in small bowl; let stand 10 minutes.

In a large bowl combine cake mix, water and eggs; add apricot rum mix.

Beat on low speed until moistened; beat on high speed 2 minutes.

Divide evenly into prepared pans; bake 25 to 30 minutes until pick comes out clean.

TO MAKE GLAZE combine preserves and rum in a small saucepan.

Stir over low heat until melted; strain preserves to remove large pieces.

TO ASSEMBLE TORTE slice each layer in half horizontally make 4 layers.

Place 1 layer on serving plate; spread with ¼ cup of the preserves glaze.

Repeat with remaining layers and the glaze ending with a cake layer.

Spread remaining glaze over top of the torte allowing some to run down the sides.

REFRIGERATE 1 hour or until glaze is set.

TO MAKE FROSTING melt chocolate chips and butter in small saucepan over low heat.

Stir mixture constantly until smooth; refrigerate 30 minutes stirring occasionally until slightly thickened.

Spread frosting over sides and top of cake, arrange almonds on sides of cake.

Refrigerate at least 1 hour before serving; serves 16.


Pumpkin Spice Cream TortePumpkin Spice Cream Torte
Cut Piece of the Pumpkin Spice Cream TorteCut Piece of the Pumpkin Spice Cream Torte

Learn how to make torte recipes like this spice cake with pumpkin filling.


  • ½ Cup brown sugar
  • ¾ softened butter
  • 2 Eggs
  • ¾ Cup buttermilk
  • ¾ Cup molasses
  • 2 ¼ Cups sifted flour
  • 1 ¼ Teaspoon baking soda
  • 1 Teaspoon baking powder
  • 2 Teaspoon cinnamon
  • 1 Teaspoon ginger
  • ½ Teaspoon nutmeg
  • ¼ Teaspoon cloves


  • 1 Cup canned pumpkin
  • ½ Teaspoon cinnamon
  • ¼ Teaspoon ginger
  • 1/8 Teaspoon salt
  • 1/8 Teaspoon nutmeg
  • 1/8 Teaspoon cloves
  • 5 Cups miniature marshmallows
  • 2 Cups whipping cream
  • ¼ Cup chopped walnuts

Preheat oven to 350F degrees; grease and flour two 8 inch round cake pans.

In large mixing bowl cream brown sugar, butter and eggs.

Add buttermilk and molasses; blend well and set aside.

Measure flour and remaining cake ingredients into a large mixing bowl.

Add flour mixture to creamed mixture; beat on low speed until moistened.

Beat on medium speed for 3 minutes; pour into prepared pans.

Bake 25 to 30 minutes or until pick comes out clean.

Cool 10 minutes and remove from pans; cool completely.

TO MAKE FILLING In large saucepan combine pumpkin and spices.

Add marshmallows; cook over low heat stirring occasionally until marshmallows are melted.

Remove from heat and beat until smooth; cool completely.

Beat whipping cream until firm peaks form (Do not overbeat); fold into pumpkin mixture.

Slice each cake layer in half horizontally making 4 layers.

Spread filling between layers, on top and sides of torte; sprinkle with walnuts.

Refrigerate at least 2 hours before serving.


Linzertorte RecipeLinzertorte Recipe
A Piece of the LinzertorteA Piece of the Linzertorte

Learn how to make torte recipes to resemble the Linzer cookie; cookie crust and with raspberry jam filling. 

  • 2 Cups flour
  • ½ Teaspoon cinnamon
  • 10 Tablespoons butter
  • ¾ Cups ground almonds
  • 6 Tablespoons sugar
  • ½ Lemon
  • 2 Egg yolks
  • 2/3 Cup Raspberry jam

Sift flour and cinnamon into a large bowl; stir in almonds and sugar.

Grind rind from lemon and squeeze out the juice; add both to the bowl.

Add the yolks to bowl and mix to a soft dough (add a little water if necessary).

Knead lightly until smooth; refrigerate for 1 hour.

PREHEAT OVEN to 375F degrees.

Roll out 2/3 of the dough on lightly floured surface to line 8 inch pie pan.

NOTE: Butter bottom of pie pan.

Fit pastry into pie pan (Do not trim).

Spread jam over the pastry; roll out remaining dough and cut into strips.

Arrange strips over jam in a lattice pattern.

Fold dough edges in crimping to make decorative edge.

Bake 30 to 35 minutes; cool in pan; serves 12.

Linzertorte Lined Pie PlateLinzertorte Lined Pie Plate
Spreading the Raspberry Jam Over the Bottom PastrySpreading the Raspberry Jam Over the Bottom Pastry