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Lime Cream Torte

 Lime Cream Torte
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.
10-14 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling

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.

2 of 2

Lime Cream Torte (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.