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.
Lime Cream Torte
Lime Cream Torte
Prep Time
20 min
Cook Time
20 min
Yield
10-14 servings
Ingredients
- 1 package butter recipe golden or yellow 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.
Nutrition Facts
1 piece: 404 calories, 20g fat (11g saturated fat), 99mg cholesterol, 367mg sodium, 53g carbohydrate (40g sugars, 0 fiber), 6g protein.
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