BLUEBERRY-SOUR CREAM TORTE

Blueberry-Sour Cream Torte image

Provided by Annacia * @Annacia

Categories Pies

Number Of Ingredients 18

CRUST
3/4 cup(s) (175 ml) butter, softened
2 - egg yolks
2 cup(s) (500 ml) all-purpose flour
1 teaspoon(s) (5 ml) baking powder
1/2 teaspoon(s) (2 ml) salt
TOPPING
2 - egg yolks, slightly beaten
2 cup(s) (500 ml) sour cream
1/2 cup(s) (125 ml) granulated sugar
1 teaspoon(s) (5 ml) vanilla extract
FILLING
4 cup(s) (1 l) fresh blueberries
1/2 cup(s) (125 ml) granulated sugar
1/4 cup(s) (60 ml) quick-cooking tapioca (instant or minute)
1/2 teaspoon(s) (2 ml) finely grated lemon peel
1/2 teaspoon(s) (2 ml) ground cinnamon
- pinch ground nutmeg

Steps:

For crust: In a mixing bowl using a hand-held electric mixer, beat butter until creamy. Gradually beat in sugar, then beat in egg yolks until mixture is fluffy. in another bowl, use a fork to blend flour with baking powder and salt. Gradually beat dry ingredients into butter mixture. Press 2 cups (500 mL) of the crust mixture onto the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and reduce the oven temperature to 350°F (180°C). Press remaining crust mixture 1½ inches (4 cm) up the sides of the pan.
For filling: In a medium saucepan, mix together blueberries, sugar, tapioca, lemon peel, cinnamon, and nutmeg. Let stand for 15 minutes. Then cook over medium heat, stirring occasionally, until bubbling. Spoon into crust in the springform pan
For topping: In a small bowl, blend beaten egg yolks with sour cream, sugar, and vanilla. Spoon over blueberry filling. Bake cake at 350°F (180°C) for 45 minutes or until firm. Cool and refrigerate to chill well before serving. Torte will keep in the refrigerator for up to 2 days.