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Sour Cream Torte

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!"

Rating: This weblink has been rated 14 times with an average star rating of 4.3 Read Reviews (11)

Rate/Review | 262 people have saved this

 

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Original Recipe Yield 1 - 9 inch round torte
 

Ingredients

  • 3 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 cup butter
  • 1 egg
  • 2 cups sour cream
  • 1 1/2 cups confectioners' sugar
  • 2 cups chopped walnuts
  • 1 teaspoon vanilla extract

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!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 576 | Total Fat: 37.2g | Cholesterol: 76mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by ELAINE05 
I made this for a large party. I made the cookie layers and froze them for 2 weeks. The day... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2006 by meowmoo 
I made this for a party and everyone loved it. The hardest part is rolling out the layers,... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2003 by LISAGHM 
Too much work for "so-so" results. Difficult to cut and equally difficult to eat. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2003 by YOUGOTTAEAT 
Don't turn away from this recipe because you think its difficult! It is not! The dough is very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2003 by MELLYGIRL23 
This was a great recipe. Our family really enjoyed it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2005 by HOCGY 
great recipe, gets better as its sits i made 24 hours ahead but think optimum is 48 MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2009 by JJ424 
I made this for dessert for Christmas dinner at my sister's house. I made it about 30 hours... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 13, 2008 by KD Munoz 
While NOT my favorite dessert- it's gotten rave reviews around dh's office many times. I'm... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2005 by HOLLYJOLLY 
I've waited over 24 hours for the torte to meld and become delicious but it just isn't. It's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2005 by SPEARL20 
This is easy to make and had an unusual but unique shape when I got through with it! We liked... MORE

 
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