Sour Cream Torte

Sour Cream Torte

16

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 573 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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!

Reviews

16
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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"...

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 ...

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 dus...

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 but...

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 ...

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 ...

great recipe, gets better as its sits i made 24 hours ahead but think optimum is 48

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.