Best 3 Sour Cream Torte Recipes
Indulge in the symphony of flavors that is Sour Cream Torte, a culinary masterpiece that tantalizes taste buds with its creamy texture, tangy zest, and delicate sweetness. This delectable dessert, with its origins in Central Europe, has captivated hearts and palates for generations. As you embark on this culinary journey, you'll discover a collection of carefully curated recipes that celebrate the versatility of Sour Cream Torte. From the classic rendition, featuring a tender sponge cake layered with luscious sour cream filling, to innovative variations that incorporate seasonal fruits, rich chocolate, or a hint of spice, each recipe promises a unique gustatory experience. Whether you're a seasoned baker or a novice in the kitchen, the detailed instructions and helpful tips provided will guide you effortlessly through the process, ensuring success with every bite. So, prepare to be enchanted by the irresistible allure of Sour Cream Torte as you explore the treasure trove of recipes that await.
Let's cook with our recipes!
BLUEBERRY SOUR CREAM TORTE
For a pleasant taste of summer, consider my berry specialty. Cinnamon and nutmeg lend a hint of spice to the berry filling, but lemon peel offers a refreshing bit of citrus.-Corinne Jagocki, Palm Coast, Florida
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10-12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 399 calories, Fat 20g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 271mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE SOUR CREAM TORTE
This elegant cake is sure to evoke stunned "wows" from guests. Create toppings to fit the occasion; it lends itself perfectly to any garnish at all. -Karen Rames, Hickory Hills, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 175mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
SOUR CREAM TORTE
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!
Provided by Brenda Benzar Butler
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 8
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!
Nutrition Facts : Calories 572.7 calories, Carbohydrate 55.7 g, Cholesterol 73 mg, Fat 36.8 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 16.1 g, Sodium 136.3 mg, Sugar 27.9 g
Tips:
- Preparing the Crust: Use a food processor to easily combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan and chill it while preparing the filling.
- Achieving a Smooth Filling: To ensure a silky smooth filling, strain the sour cream mixture through a fine-mesh sieve before pouring it over the crust. This step removes any lumps and results in a creamy, even texture.
- Preventing Cracks: To avoid cracks on the surface of the torte, bake it in a water bath. Place the springform pan inside a larger roasting pan filled with hot water. The water bath creates a humid environment that helps the torte bake evenly and prevents the top from drying out.
- Chilling Before Serving: After baking, let the torte cool completely at room temperature before refrigerating it for at least 4 hours or overnight. Chilling allows the flavors to meld and the texture to set, resulting in a sliceable and delicious torte.
Conclusion:
The sour cream torte is a delightful dessert that combines a graham cracker crust with a creamy, tangy filling. By following the tips and techniques outlined in this recipe, you can create a stunning and flavorful torte that will impress your friends and family. Whether you're a seasoned baker or a beginner, this recipe provides clear instructions and helpful tips to guide you through the process. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this classic dessert that is sure to become a favorite in your recipe collection. Happy baking!
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