This cake takes a little bit of work but it isn't difficult. Seven biscuit like cake layers are filled with a sweet sour cream filling.
I made this for a large party. I made the cookie layers and froze them for 2 weeks. The day before the party I put it all together. It was absolutely wonderful. No one would ever guess how it is made. Even though people were stuffed with food, they made room for this. It might be the best dessert I've ever made. Next time I would put it together a couple of days in advance because it got even better as it seasoned. I think the cookie layers would freeze forever, and I froze the left overs for a week. It was great when defrosted. Try it, you won't be disappointed. - 17 Dec 2000 (Review from Allrecipes USA and Canada)
I made this for dessert for Christmas dinner at my sister's house. I made it about 30 hours ahead of the time we served it and it was wonderful. I did have a bit of difficulty getting seven 9" cookies out of the recipe, but I was able to make it work. Next time I might try 8" cookies instead. In any event, I followed the recipe exactly, except I did use half low-fat sour cream and half regular. I also decorated the serving plate and the top of the torte with sugared cranberries and green decorating frosting to resemble holly berries and leaves. Pretty on the "snow" of the powdered sugar. This got raves from all, and I personally loved it. - 07 Jan 2009 (Review from Allrecipes USA and Canada)
Don't turn away from this recipe because you think its difficult! It is not! The dough is very easy to work with. I cut out parchment circles slightly larger than 9 inches. I also used a 9 inch paper plate as a guide. I baked 2 at a time on the cookie sheet. This does taste better after 2 to 3 days in the frig. Very impressive!!! Should be more than 5 stars!!!! I have made it twice this week! Thanks a million Brenda!1 - 03 Jun 2003 (Review from Allrecipes USA and Canada)