Lime Cream Torte

Directions

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