Lime Cream Torte

Recipe by Kaarin

Just a hint of lime in the cake; lots of lime in the filling. Mmmm! My dad often requests this for his birthday.

Top Review by Larawithoutau

I made this for an office pot-luck and it went FAST. It tasted very light & refreshing (although it has a whole stick of butter & 2 c. heavy whipping cream in it). A very nice summer dessert & easy to assemble. When I make this again (and I will), I will add more lime juice (or perhaps zest) to the cake batter as I didn't think any of the lime flavor came through there. When I made it, this inital first time, I did add finely grated lime zest to the filling which made it visually appealing & citrusy. Lastly, I would reserve some of the filling to very thinly "frost" the sides, think crumb coat (vs. leaving just a dry cake top and sides of layers) then pipe the whipped topping on the top layer with a pastry bag & star tip. Lastly, garnish with thin lime slices & mint leaves. Thanks for sharing!

Ingredients Nutrition


  1. Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
  2. In a mixing bowl, cream the butter and sugar.
  3. Add the flour, lime juice, 1/2 cup water and the eggs.
  4. Beat on high 2 minutes.
  5. Add the remaining 1/2 cup water along with the rest of the cake ingredients.
  6. Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
  7. Cool in pans 15 minutes.
  8. Invert on cooling racks, carefully remove waxed paper and cool completely.
  9. Slice each round horizontally to make 4 layers.
  10. Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
  11. In a large mixing bowl, whip cream till stiff peaks form.
  12. Reserve 1 cup whipped cream.
  13. Fold lime juice mixture into whipped cream just until blended.
  14. Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
  15. Repeat with remaining layers, the last layer should be cut side down.
  16. Use reserved whipped cream to decorate top layer.
  17. Refrigerate 2-3 hours before serving.
  18. Garnish with lime slices.
  19. Note: I use 4 large limes for this recipe.

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