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Lime Cream Torte

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“Just a hint of lime in the cake; lots of lime in the filling. Mmmm! My dad often requests this for his birthday.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
  2. In a mixing bowl, cream the butter and sugar.
  3. Add the flour, lime juice, 1/2 cup water and the eggs.
  4. Beat on high 2 minutes.
  5. Add the remaining 1/2 cup water along with the rest of the cake ingredients.
  6. Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
  7. Cool in pans 15 minutes.
  8. Invert on cooling racks, carefully remove waxed paper and cool completely.
  9. Slice each round horizontally to make 4 layers.
  10. Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
  11. In a large mixing bowl, whip cream till stiff peaks form.
  12. Reserve 1 cup whipped cream.
  13. Fold lime juice mixture into whipped cream just until blended.
  14. Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
  15. Repeat with remaining layers, the last layer should be cut side down.
  16. Use reserved whipped cream to decorate top layer.
  17. Refrigerate 2-3 hours before serving.
  18. Garnish with lime slices.
  19. Note: I use 4 large limes for this recipe.

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