Lime Cream Torte

• Cake
• 2/3 cup butter, softened
• 1 2/3 cups sugar
• 2 1/2 cups all-purpose flour, sifted
• 1/4 cup lime juice, freshly squeezed
• 1 cup water, divided
• 3 eggs
• 1 tablespoon grated lime rind
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• Filling
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup lime juice, freshly squeezed
• 2 cups heavy whipping cream
• 1 lime, halved and sliced (for garnish)

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 375u0b0F 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.

cake, butter, sugar, flour, lime juice, water, eggs, lime rind, baking powder, salt, filling, condensed milk, lime juice, heavy whipping cream, lime

Taken from www.food.com/recipe/lime-cream-torte-122924 (may not work)