Lime Cream Torte

Recipe by Kaarin
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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