Best Sour Cream Torte Recipes

BLUEBERRY SOUR CREAM TORTE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until lightly browned. Cool on a wire rack. , In a large saucepan, gently toss the blueberries, 1/2 cup sugar, tapioca, cinnamon, lemon peel and nutmeg. Let stand for 15 minutes. Cook, uncovered, over medium heat until mixture comes to a boil. Cook and stir for 2 minutes. Remove from the heat; pour into crust. , In a large bowl, beat the egg yolks, sour cream, vanilla and remaining sugar. Spoon over blueberry mixture. Return pan to baking sheet. , Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 4 hours before serving. Refrigerate leftovers.

CHOCOLATE SOUR CREAM TORTE

Steps:

• In a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla., Combine the flour, cocoa, baking powder, baking soda and salt. Combine the sour cream, milk and yogurt; add to the shortening mixture alternately with dry ingredients, beating well after each addition., Line two 9-in. round baking pans with waxed paper; coat pans with cooking spray and sprinkle with flour. Add the batter., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, combine sour cream and sugar. Fold in whipped topping. Place bottom layer on a serving plate; top with a third of the frosting. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

SOUR CREAM TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, until lightly browned on edges. Cool and remove gently.
• To Make Filling: Combine sour cream, confectioner's sugar, chopped walnuts, and vanilla and mix until smooth. Divide filling into 6 equal portions.
• 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!

BLUEBERRY-SOUR CREAM TORTE

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.

SOUR CREAM APPLE TORTE

Steps:

• 1. Cook apples in margarine, in covered fry pan until tender, stirring occasionally.2. In medium mixing bowl, combine the 1/2 cup sugar, sour cream, egg yolks, flour, lemon peel and lemon juice. Pour over apples. Cook over low heat, stirring constantly until mixture thickens. Remove from heat. Cool.3. Beat egg whites with salt until stiff, but not dry. Fold into prepared custard mixture.4. In small mixing bowl, combine the 1/3 cup sugar, cinnamon, KELLOGG'S CORN FLAKES cereal and almonds. Spread half of crumbs mixture in bottom of 8 x 8 x 2-inch baking pan coated with cooking spray. Pour in filling. Cover with remaining crumbs mixture.5. Bake at 325°F about 45 minutes. Cut into squares and serve warm or cold, with whipped topping or ice cream, if desired.

COCONUT SOUR CREAM TORTE

Steps:

• Combine butter and sugar. beat in eggs, one at a time. Mix together cake flour and B.P. Add cake flour and milk alternately to butter mixture. Bake cake in 2 round cake pans (greased and floured) for 30 min. at 350 degrees. When cooled, cut each cake in half horizontally. Put filling in between each layer and on top ( do not frost sides).