Lime Cream Torte

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

• Ready In: 1 hr
• Serves: 12

Ingredients

• Cake

• 2⁄3 cup butter, softened
• 1 2⁄3 cups sugar
• 2 1⁄2 cups all-purpose flour, sifted
• 1⁄4 cup lime juice, freshly squeezed
• 1  cup water, divided
• 3  eggs
• 1  tablespoon  grated lime rind
• 3 1⁄2 teaspoons baking powder
• 1  teaspoon salt

• Filling

• 1 (14 ounce) can sweetened condensed milk
• 1⁄2 cup lime juice, freshly squeezed
• 2  cups heavy whipping cream
• 1  lime, halved and sliced (for garnish)

Directions

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.