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Lime Cream Torte Recipe

Lime Cream Torte Recipe photo by Taste of Home

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This impressive-looking dessert is surprisingly simple to prepare. Light and refreshing, it's a super make-ahead treat- the flavor gets getter as it sits in the refrigerator. I've had many requests for the recipe.

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Lime Cream Torte Recipe

Prep: 20 min. + chilling Bake: 20 min. + cooling

Yield: 10-14 Servings

20 20 40

Ingredients

1 package butter recipe golden cake mix (regular size)
3 eggs
1/2 cup butter, softened
7 tablespoons water
3 tablespoons lime juice
FILLING:
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
2 cups heavy whipping cream, whipped
Lime slices, optional

Directions

In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling.
Refrigerate for at least 1 hour. Serve with lime slices if desired. Yield: 10-14 servings.

Nutritional Facts 1 serving (1 piece) equals 404 calories, 20 g fat (11 g saturated fat), 99 mg cholesterol, 367 mg sodium, 53 g carbohydrate, trace fiber, 6 g protein.

Originally published as Lime Cream Torte in Taste of Home August/September 2001, p39

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lime Cream Torte

Lime Cream Torte

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Reviewed on Jul. 14, 2010 by Adie615

This cake is extremely easy to make and like everyone else has said, the longer it fridgerates/older it gets the better it tastes! My co-workers really enjoyed it!

Reviewed on Jan. 06, 2009 by swampcookie

I love this cake also, and anytime I take it to a cook out or to a luncheon I am always asked for the recipe...I press a lime out to flaten and use it for a palm tree leaves, use a sliver of carrot for the tree base...makes for a lovely decoration of top of the cake

Reviewed on Apr. 11, 2008 by brbeltmt

We love this cake, I make it all the time, but I use Key Lime juice instead. It reminds us of past vacations.