Lime Cream Torte

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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
• 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)

Recipe

• 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.