Sour Cream Torte Recipe -
Sour Cream Torte Recipe

Sour Cream Torte

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"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!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch round torte Change Servings


  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!
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2003

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.

Most Helpful Critical Review
Aug 11, 2003

Too much work for "so-so" results. Difficult to cut and equally difficult to eat. The filling was good, I think I'll try to use the filling in a different recipe.


19 Ratings

Jan 07, 2009

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.

Jun 04, 2003

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

May 13, 2008

While NOT my favorite dessert- it's gotten rave reviews around dh's office many times. I'm making again this week- definitely a keeper. It IS alot of work- I started rolling parts flat to a dusted cake pan bottom and just trimming around them to save time...

May 02, 2006

I made this for a party and everyone loved it. The hardest part is rolling out the layers, because the dough is so stiff. I found that the last portions I rolled out were easier, because the butter had softened some; and I also found it helpful to press out and shape the dough with my hands before using a rolling pin, just to keep the edges from cracking so much.

Oct 11, 2010

I loved making it! I didn't expect to be baking for 3 hours straight though, just keep that in mind so you aren't keeping the family waiting for their dessert. I kept a slice for 5 days though and it was really gross by the 4th day so I recommend either keeping it in the fridge until then or not leaving it out. Loved the recipe and will keep on baking it!

Aug 17, 2010

I entered this in a sour cream competition at the Iowa State Fair - you had to use 2 cups. I made it as written, but substituted pecans. I received 3rd place out of 20 entries. When I passed samples, the volunteers in the food department raved about it!


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  • Calories
  • 573 kcal
  • 29%
  • Carbohydrates
  • 55.7 g
  • 18%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 36.8 g
  • 57%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 136 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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