Lime Cream Torte Recipe

4.5 3 3
Lime Cream Torte Recipe
Lime Cream Torte Recipe photo by Taste of Home
Publisher Photo

Lime Cream Torte Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
10-14 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:
10-14 servings
TOTAL TIME:
Prep: 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 in 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.
Originally published as Lime Cream Torte in Taste of Home August/September 2001, p39

Nutritional Facts

1 piece: 404 calories, 20g fat (11g saturated fat), 99mg cholesterol, 367mg sodium, 53g carbohydrate (40g sugars, 0 fiber), 6g protein.

  • 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
  1. 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.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  3. 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.
  4. Refrigerate for at least 1 hour. Serve with lime slices if desired. Yield: 10-14 servings.
Originally published as Lime Cream Torte in Taste of Home August/September 2001, p39

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Reviews forLime Cream Torte

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MY REVIEW
Adie615 User ID: 5224530 80551
Reviewed Jul. 14, 2010

"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!"

MY REVIEW
swampcookie User ID: 696939 36569
Reviewed Jan. 6, 2009

"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"

MY REVIEW
brbeltmt User ID: 2097859 31106
Reviewed Apr. 11, 2008

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

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