Sour Cream Torte Popular Recipes

Thursday, April 13, 2023

Sour Cream Torte

"This torte is famous at work; one time it brought about a close to rebellion and disappeared in five minutes! It's very unusual and tastes like the ones small butter/nut cookies rolled in powdered sugar. It's no longer tough to make, it just takes a while, but I assure it's well worth it!"

Ingredients :

three cups all-motive flour
three/4 cup white sugar
1 cup butter
1 egg
2 cups bitter cream
1 half of cups confectioners' sugar
2 cups chopped walnuts
1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 tiers F (one hundred seventy five degrees C).
In a huge bowl blend the flour and white sugar collectively. Cut within the butter or margarine with a pastry blender or two knives until mealy. Stir inside the unbeaten egg and mix with your fingers until dough holds together.
Divide dough into 7 equal parts. Roll each part right into a nine inch circle on a gently floured non-stick cookie sheet. (Cookie sheets want to be with out edges so that you can roll out cookies at the cookie sheet as you cannot transfer cookie after it's rolled out.) If the cookie edges get uneven at the same time as rolling out, just push them back and roll once more till you get a reasonably even nine inch circle.
Bake at 350 degrees F (a hundred seventy five tiers C) for 10 to twelve minutes, till lightly browned on edges. Cool and do away with lightly.
To Make Filling: Combine sour cream, confectioner's sugar, chopped walnuts, and vanilla and mix until clean. Divide filling into 6 equal quantities.
Assemble cookie layers through setting filling among cookie layers, stacking up as you pass. (The 7th cookie units on pinnacle of the stack; there's no sour cream filling on pinnacle 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 right into a "cake-like" torte. Cut into wedges and stand back while absolutely everyone is going NUTS!

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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