Cakes and tortes are both delicious desserts that we'd happily have a slice of at any time, but what differentiates the two ...

One should have an elegant chocolate cake in one's arsenal. This one is spiked with orange liqueur and hazelnuts - a glorious combination. Equipment and preparation: You'll need a 23cm/9in cake tin.

The cake is not linked ... A Huguenot torte is rarely found in restaurants and bakeries, despite some locals' affection for it, but here's a recipe from the 1950 "Charleston Receipts" cookbook ...

For this recipe you will need a 23–25cm/9–10in ... Leave to cool in the tin. To serve, dust the torte with icing sugar, cut into slices and with a spoonful of crème fraîche alongside.

A German term that translates to “foam cake,” schaum torte is often the chaser to a wedge salad and prime rib at supper clubs ...

Carefully fold in the almonds, chocolate and dates. Line a 24cm cake tin and pour in the torte mixture. Bake for 45 minutes. Turn the oven off and open the door slightly. Leave to cool in the oven.

Squares of simple yellow sponge cake are soaked in rich, rum-tinged tres leches and served with a drizzle of cinnamon dulce de leche. Tres leches is an immensely popular dessert throughout Latin ...