Lime Cream Torte

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 13
• 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.

Reviews

[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!

 

[Liara]

I made this for a birthday to take to the office and they all loved it!! The only problem I had was when I was assembling the cake it collapsed on me. I managed to save it and turned it into a trifle. I usually cut some of the sugar but this time I didn't and it was perfect and not too sweet. Thanks!

 

[CandyTX]

This was VERY good. It was so light and fresh and the perfect Summery dessert. When we make it again (and we will!) we'll add a little vanilla to the cake mix and some more lime to the filling just to jazz it up some more. This was a hit all around! Thank you! (1,2,3 Hit Wonders Review)

 

[Mrs B]

This is such a fabulous cake that I'm not surprised it's a favourite in Kaarin's family. I don't do much in the way of cake baking and this recipe looked very different to anything I'm used to (all that water for one thing). Anyway, I asked Kaarin a few questions about the recipe and finally plucked up the courage to make this. I'm so glad I did. Thanks for posting Kaarin, this one is a definate keeper (and a sixer - stars that is)!