Tatlı

Torta negra is a Colombian black cake that is usually served at special occasions such as weddings, baptisms, and Christmas. This rich cake is filled with figs, raisins, and prunes, spiked with port and rum, and generously flavored with warming spices such as cinnamon, cloves, and nutmeg. The sweet burnt brown sugar known as dulce quemado is used as a sweetening agent, although it can be replaced with molasses if there is no dulce quemado available. Other key ingredients include eggs, butter, flour, and baking powder. The preparation of this cake is time-consuming since it requires soaking and cooling, so it is recommended to start preparing it at least 6 days before baking.

Torta negra Colombiana

Argentina

Torta negra galesa (or black Welsh cake) is a Patagonian fruitcake invented by Welsh settlers in the Chubut River region in the late 18th century. The settlers wanted to make a cake that would remind them of home and would keep well for weeks or months. It consists of flour, sugar, butter, almonds, walnuts, candied fruit, and a generous serving of rum. In the region, the fruitcake is typically served as a part of afternoon tea, which is another Welsh tradition.

Torta negra Galesa

Croatia

Torta od rogača or kolač od rogača is a traditional carob cake that&rsquo;s especially popular on the island of Vis. Although there are many recipes, the cake is usually made with a combination of flour, baking powder, vanilla, sugar, raisins, carob, eggs, oil, milk, grated apples, orange juice, chocolate, apricot jam, and dark rum. The ingredients are mixed and the cake is baked in the oven for about half an hour. Once baked, it&rsquo;s topped with apricot jam and chocolate glaze. If desired, the cake can also be sprinkled with powdered sugar before it&rsquo;s cut into slices or squares and served.

Torta od rogača

Torta od skorupa is a Croatian cake hailing from the city of Dubrovnik. This rich and flavorful dessert features a creamy almond filling sandwiched between layers of softened biscuits. The heart of the cake lies in its filling, with fragrant mixture of milk skin and lemon zest, that is combined with whipped egg yolks, sugar, butter, and a generous amount of almonds, creating a smooth and luxurious center. The filling is layered generously between ladyfingers, petit beurre or similar biscuits that have been softened with a touch of milk or rum. Some variations call for whipped cream folded into the filling for added lightness, while others forego the citrus rinds altogether, opting for a richer, purely almond-flavored cream and a whipped cream topping.

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Torta od skorupa

Italy

Torta Osimhen is a decadent chocolate cake created in honor of Napoli (football club) striker Viktor Osimhen. In a city that lives and dies for good food and its football team, pastry chefs Salvatore and Giuseppe Mellone of the Neapolitan pasticceria Fresco Forno decided to celebrate the spectacular Nigerian player by conceiving a special cake made of three layers of chocolate sponge and two layers of chocolate mousse mixed with salted caramel. The cake is glazed with dark chocolate and sprinkled with crushed cookies, meant to represent the footballer's recognizable hair. Torta Osimhen is completed with an edible decorative wafer "mask", an iconic part of Osimhen's playing gear. Soon after it was introduced, torta Osimhen became a huge hit, not only among Napoli fans but with local and foreign cake connoisseurs (Viktor Osimhen himself tried this delicious dessert and gave it his approval), prompting other Neapolitan pasticcerias to make their own version of the original.

Torta Osimhen

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Torta Pedrocchi is a renowned dessert created in the historic Caff&egrave; Pedrocchi in Padua, Italy. It is a layered cake, often consisting of alternating layers of coffee sponge cake, chocolate, and green-colored mint cream. The contrasting colors create a visually appealing dessert, and the combination of flavors is both rich and refreshing. Caff&egrave; Pedrocchi, founded in the early 19th century, is famous for its architecture and cultural significance, and the torta Pedrocchi is one of its signature offerings. 
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Torta Pedrocchi

Torta Pistocchi is a rich Italian chocolate cake with a velvety, fondant-like texture. The original recipe was created in 1990 by Claudio Pistocchi, and the original ingredients only include dark chocolate, unsweetened cocoa powder, and heavy cream. As a result, the cake is creamy, dense, and very moist. The creator of this cake says that it should be accompanied by almond cookies, whipped cream, and spicy caramelized pears.

Torta Pistocchi

Torta ricotta e pere is an Italian cake originating from the Amalfi area. It consists of four main parts &ndash; the hazelnut sponge, the syrup, the ricotta cream, and the pear filling. The sponge is made with a combination of eggs, sugar, hazelnuts, flour, lemon zest, and butter. The syrup consists of water, sugar, rum, and pear brandy, while the ricotta cream is made with ricotta, whipping cream, and sugar. The pear filling is made with ripe pears, sugar, pear brandy, and gelatine. In order to assemble the cake, one sponge disk is placed at the bottom and it's then spread with half the ricotta cream, the pear filling, and the other half of the ricotta cream. The other sponge disk is placed on top, and the cake is then chilled before serving. It's recommended to decorate this cake with icing sugar.

Torta ricotta e pere

Torta Rogoznica is a decadent Croatian cake named after its place of origin, Rogoznica. The cake is made with egg yolks, egg whites, sugar, ground almonds, and chocolate. Lemon and orange zest are traditionally mixed into the concoction for extra flavor. When the cake has been baked, it is glazed so that the top is snowy white in color, giving it a nice visual appearance.

Torta Rogoznica

Torta russa di Verona consists of a crispy puff pastry shell encasing a rich and fragrant filling made with almonds and amaretti cookies, creating a unique balance of crunchiness and softness. The result is a tall, fluffy cake with a nutty aroma, perfect for serving as a dessert at Sunday lunch or as a thoughtful gift for friends and family. Despite its name, which means "Russian Cake," the dessert is not Russian but rather an Italian creation, believed to be inspired by Russian influences in European patisserie. One of the distinct features of torta russa di Verona is its dome-like shape, which resembles a traditional Russian kokoshnik headdress, possibly explaining the "Russian" reference in its name. It is often dusted with powdered sugar before serving. Sometimes, it is topped with flaked almonds. This dessert is commonly enjoyed as a sweet treat with coffee or dessert wine and is popular in local pastry shops in Verona.

Torta russa di Verona

Torta sabbiosa or sandy cake is a traditional cake originating from Veneto. This soft and fluffy cake is usually made with a combination of flour, butter, sugar, eggs, potato starch, baking powder, lemon zest, and salt. The butter and sugar are beaten until fluffy and then mixed with the egg yolks, potato starch, baking powder, salt, and lemon zest. The egg whites are beaten until stiff and then added to the mixture. The batter is poured into a buttered cake pan and baked for about half an hour or until golden. Once done, it&rsquo;s inverted on a serving platter and topped with powdered sugar before it&rsquo;s enjoyed. Torta sabbiosa can be served for breakfast or as a dessert after a big meal.

Torta sabbiosa

Torta Savoia is a layered chocolate cake that hails from Sicily. It consists of several sponge layers coated in a rich chocolate hazelnut cream. The entire combination is covered with a glossy chocolate glaze, and in some variations, sponges are lightly soaked with rum. It is said that the cake was created when Sicily was merged with the Kingdom of Italy in 1861. The legend says that the Benedictine nuns from Catania thought of the recipe and included hazelnuts from Piedmont to honor the House of Savoy&mdash;hence the cake's name. This legend is still the most prominent, but some argue that the cake was a creation of a local pastry chef from Palermo who invented it when Victor Amadeus II, the Duke of Savoy, was crowned as the King of Sicily in 1713.

Torta Savoia

Sbrisolona is a crunchy, crumbly, buttery cake dating back to the 16th century. It used to be called the tart of three cups because it was made with a cup of cornmeal, a cup of wheat flour, and a cup of sugar, mixed with lard or butter. Although it started as a poor man&rsquo;s cake, made with inexpensive ingredients, sbrisolona was also served at the tables of the noble families, enriched with more expensive ingredients such as nuts and spices. Traditionally prepared for Carnival, nowadays it can be found all year long. Being very crumbly, this cake is not served sliced, but broken into bite-sized pieces, and eaten by hands, preferably dipped in grappa. It is usually served with dessert wines such as the sweet local Malvasia, Vin Santo, or the Passito of Pantelleria. Both Mantua and Cremona lay claim to this cake - the Mantua version contains almonds, while the Cremona version contains walnuts.

Torta Sbrisolona

Portugal

These crescent-shaped pastries consist of a thin, flaky dough that is filled with a sweet combination of sugar, egg yolks, ground almonds, and chila (gila) squash. After baking, they are shortly dipped in syrup, which provides the tortas with a crisp, glossy coating. As the name suggests, the pastries were invented in Guimar&atilde;es, and they were originally prepared by nuns from the convent of Santa Clara. Nowadays, they are one of the most recognizable Guimar&atilde;es desserts.

Tortas de Guimarães

Named after Salome's dance to make Herod crazy with lust, torta setteveli (cake of the seven veils) unsurprisingly achieves more or less the same results. This traditional Sicilian birthday cake consists of an alternating combination of chocolate and hazelnut layers. From bottom to top: chocolate sponge, praline crunch, hazelnut Bavarian cream, chocolate sponge, hazelnut Bavarian cream, chocolate mousse, and finally, a layer of chocolate glaze on top. It is still unclear who had created this delicious cake, so some credit Capello of Pasticceria Capello in Palermo, while others claim that Luca Mannori from Prato made it first (and won the 1997 Pastry World Cup in France).

Torta Setteveli

Ferrara's pastry chefs created torta tenerina in the early 1900s to honor Elena Petrovich, the queen of Montenegro and the wife of the Italian King Vittorio Emanuele III. The name of this Italian classic translates to tender cake, and with only five ingredients - chocolate, butter, eggs, sugar, and cornstarch, this flourless dessert truly lives up to its name. Torta tenerina has a light, meringue-like crust that holds its rich, yet incredibly light and tender chocolate heart. This traditional treat is found in almost every patisserie in Ferrara, but it is also equally popular throughout the country.

Torta Tenerina

Torta tre monti is a traditional cake consisting of multiple layers of wafers that are cemented with hazelnut cream and/or chocolate. The edges of this cake are cooated in chocolate fondant for that final touch of decadence. The cake is supposed to represent the three towers of San Marino, hence the name. It has been prepared by La Serenissima bakery since 1942, and nowadays, the cake is even exported to various countries in Europe and abroad. For the best results, serve this cake with a scoop of ice cream and a cup of coffee on the side.

Torta tre monti

Tortelli dolci are traditional carnival sweet prepared all over Italy. They can either be deep-fried or baked in the oven, and some of the most popular fillings include plum jam, ricotta, chocolate, or chestnut cream. Delicious when served warm or cold, tortelli dolci are best enjoyed generously dusted with powdered sugar.

Tortelli dolci

Cuba

Torticas de Mor&oacute;n are traditional Cuban shortbread cookies originating from the city of Mor&oacute;n in the Ciego de &Aacute;vila province. These crumbly cookies are usually made with a combination of flour, sugar, lard or shortening, and lime zest. Once prepared, the dough is rolled out and cut into circular shapes. The cookies are baked until golden, then cooled and served with ice cream or caf&eacute; cubano as an afternoon treat.

Torticas de Morón

Spain

Tortilla de manzana is a traditional apple omelet originating from Asturias. It's made with a combination of eggs, sugar, butter, olive oil, and (ideally) Reinetas apples. If unavailable, these Asturian apples can be replaced with Golden Delicious apples. The apples are cut into wedges and saut&eacute;ed for up to 20 minutes until soft and lightly browned on the sides. Once done, they're sprinkled with sugar. The eggs are beaten, then added to the pan with the apples, until the eggs set at the bottom. The pan is then placed under the broiler to set the top of the omelet, which should still be creamy on the inside. This sweet omelet is served hot, and if desired, it can be enriched with cinnamon or apple brandy.