Lime Cream Torte
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
811
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).