Sour Cream Torte

Sour Cream Torte

16 Reviews 3 Pics
Brenda Benzar Butler
Recipe by  Brenda Benzar Butler

“This torte is legendary at work; one time it caused a near riot and disappeared in 5 minutes! It's very unusual and tastes like those small butter/nut cookies rolled in powdered sugar. It's not hard to make, it just takes some time, but I guarantee it's worth it!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch round torte

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl mix the flour and white sugar together. Cut in the butter or margarine with a pastry blender or two knives until mealy. Stir in the unbeaten egg and mix with your hands until dough holds together.
  3. Divide dough into 7 equal parts. Roll each part into a 9 inch circle on a lightly floured non-stick cookie sheet. (Cookie sheets need to be without edges so you can roll out cookies on the cookie sheet as you can't transfer cookie after it's rolled out.) If the cookie edges get uneven while rolling out, just push them back and roll again until you get a fairly even 9 inch circle.
  4. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, until lightly browned on edges. Cool and remove gently.
  5. To Make Filling: Combine sour cream, confectioner's sugar, chopped walnuts, and vanilla and mix until smooth. Divide filling into 6 equal portions.
  6. Assemble cookie layers by putting filling between cookie layers, stacking up as you go. (The 7th cookie sets on top of the stack; there is no sour cream filling on top of it.) Sift confectioner's sugar on the top cookie. Refrigerate for at least 5 hours or longer so the whole thing can meld & mellow together into a "cake-like" torte. Cut into wedges and stand back while everyone goes NUTS!

Share It

Reviews (16)

Rate This Recipe
ELAINE05
24

ELAINE05

I made this for a large party. I made the cookie layers and froze them for 2 weeks. The day before the party I put it all together. It was absolutely wonderful. No one would ever guess how it is made. Even though people were stuffed with food, they made room for this. It might be the best dessert I've ever made. Next time I would put it together a couple of days in advance because it got even better as it seasoned. I think the cookie layers would freeze forever, and I froze the left overs for a week. It was great when defrosted. Try it, you won't be disappointed.

JJ424
19

JJ424

I made this for dessert for Christmas dinner at my sister's house. I made it about 30 hours ahead of the time we served it and it was wonderful. I did have a bit of difficulty getting seven 9" cookies out of the recipe, but I was able to make it work. Next time I might try 8" cookies instead. In any event, I followed the recipe exactly, except I did use half low-fat sour cream and half regular. I also decorated the serving plate and the top of the torte with sugared cranberries and green decorating frosting to resemble holly berries and leaves. Pretty on the "snow" of the powdered sugar. This got raves from all, and I personally loved it.

YOUGOTTAEAT
18

YOUGOTTAEAT

Don't turn away from this recipe because you think its difficult! It is not! The dough is very easy to work with. I cut out parchment circles slightly larger than 9 inches. I also used a 9 inch paper plate as a guide. I baked 2 at a time on the cookie sheet. This does taste better after 2 to 3 days in the frig. Very impressive!!! Should be more than 5 stars!!!! I have made it twice this week! Thanks a million Brenda!1

More Reviews

Similar Recipes

Sour Cream Coffee Cake III
(549)

Sour Cream Coffee Cake III

Sour Cream Pound Cake
(292)

Sour Cream Pound Cake

Easy Sour Cream Cheesecake
(164)

Easy Sour Cream Cheesecake

Sour Cream Coffee Cake I
(68)

Sour Cream Coffee Cake I

Sour Cream Coffee Cake II
(51)

Sour Cream Coffee Cake II

Sour Cream Coffee Cake IV
(23)

Sour Cream Coffee Cake IV

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 573 cal
  • 29%
  • Fat
  • 36.8 g
  • 57%
  • Carbs
  • 55.7 g
  • 18%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Easy Sour Cream Cheesecake

>

next recipe:

Sour Cream Chocolate Cake