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Torte: Key Lime Cream Torte




Source of Recipe


Pillsbury Christmas 2009 Cookbook - posted to RC by CJCarrell


List of Ingredients




Cake:
1 pkg. Pillsbury Moist Supreme Golden Cake Mix
2 tbsp. lime juice plus water to equal 1 cup
1/2 c. butter, softened
3 eggs

Filling:
1 (14 oz.) can sweetened condensed milk
1/2 c. lime juice
2 c. whipping cream


Recipe



Heat oven to 350 degrees. Grease and flour 2 (8” or 9”) round cake pans. In a large bowl, beat cake ingredients at low speed until moist. Beat 2 minutes on medium. Pour evenly into pans. Bake the 9” pans 27-32 minutes and the 8” pans 32-37 minutes. Cool 15 minutes. Remove from pans. Cool completely, about 1 hour.

In a small bowl, mix well condensed milk and 1/2 cup lime juice. In a large bowl, beat on high whipping cream until stiff peaks form. Reserve 1 cup of cream. Fold condensed milk mixture into whipped cream just until blended.

To assemble torte, slice each cake layer in half horizontally to make 4 layers. Spread 1 cake layer with 1/8 of whipping cream mixture, repeat. Top with remaining cake layer. Pipe in decorative pattern or spread unused whipped cream over top. Refrigerate 2 hours before serving. Garnish with lime slices. Store in refrigerator.

Serve 12.