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    Torte: Blueberry & Sour Cream Torte


    Source of Recipe


    www.amethysts-recipes.com

    List of Ingredients




    3/4 cup butter or margarine
    1/4 cup sugar
    2 egg yolks
    2 cups self-rising flour
    1 can blueberry pie filling (20 ounce)
    1/2 teaspoon grated lemon rind
    1/2 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    2 egg yolks lightly beaten
    2 cups sour cream
    1/2 cup sugar
    1 teaspoon vanilla extract

    Recipe



    Preheat oven to 400°F.  Spray a 9-inch springform pan with non-stick vegetable spray.
    In a medium bowl, beat butter, sugar, and egg yolks until light and fluffy.  Stir flour into butter mixture.  Press two-thirds of the mixture into prepared springform pan.  Bake for 10 minutes.  Cool.

    Reduce oven temperature to 350°F.  Press remaining mixture 1-1/2 inches up the sides of the pan. In a medium bowl, stir together pie filling, lemon rind, cinnamon, and nutmeg; let stand for 15 minutes.  Pour into the crust. In a medium bowl, beat egg yolks, sour cream, sugar, and vanilla.  Spoon over blueberry mixture. Bake for 45 minutes.  Cool.  Refrigerate 4 to 24 hours before serving.

 

 

 

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