Classic tortes are rich and flavorful, dense cakes. They usually contain little flour, but instead, an inordinately large number of eggs. They tend to compensate for the loss of available flour starch with ground nuts, dried bread or cookie crumbs as the "base". A lot of tortes and Viennese desserts also use nuts for richness and texture. Tortes often include fruit, nuts, jams and spirits. They are good keepers that improve with age. 

The word "torte" has a  different meaning around the world and is a general term, not a specific one. Torte is a German word that is to describe any layer cake, just as we use the word "cake" to describe everything from one layer to four layers, filled and unfilled, iced and plain. The French call "cake" gateau (pronounced "ga-toe"). Their classification is the same as our "cake". One British classification states a torte is a sponge layer cake that is marked off into individual wedges, which are then individually decorated. 

Here in America, Chef's (and some bakers) tend to call cakes "tortes" if they are shorter than the 4-inch high layer cake, cut into many thin layers (splitting layers is called "torting") and filled with a different filling than the exterior icing. It's a general term, not a specific one.

Since tortes are made up of several layers of cake and filling, their assembly is as much a part of the preparation as mixing and baking. Chill cake for easy splitting into horizontal layers. A long, serrated knife will make a clean cut and minimize crumbs. If the cake top is slightly domed, horizontally slice a thin layer off to make it easier to assemble torte.