Sour Cream Torte Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 14, 2005
great recipe, gets better as its sits i made 24 hours ahead but think optimum is 48
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Reviewed: Feb. 11, 2005
really one to try
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Reviewed: Aug. 10, 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.
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Photo by LISAGHM

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA
Living In: East Bridgewater, Massachusetts, USA

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Reviewed: Jun. 3, 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
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Reviewed: May 7, 2002
This was a great recipe. Our family really enjoyed it.
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Home Town: Sultan, Washington, USA

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Reviewed: Dec. 17, 2000
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.
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Displaying results 11-16 (of 16) reviews

 
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