Lime Cream Torte - cooking recipe

Ingredients

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)

Preparation

Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
In a mixing bowl, cream the butter and sugar.
Add the flour, lime juice, 1/2 cup water and the eggs.
Beat on high 2 minutes.
Add the remaining 1/2 cup water along with the rest of the cake ingredients.
Spoon into pans and bake at 375\u00b0F for approximately 30 minutes, until a toothpick comes out clean.
Cool in pans 15 minutes.
Invert on cooling racks, carefully remove waxed paper and cool completely.
Slice each round horizontally to make 4 layers.
Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
In a large mixing bowl, whip cream till stiff peaks form.
Reserve 1 cup whipped cream.
Fold lime juice mixture into whipped cream just until blended.
Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
Repeat with remaining layers, the last layer should be cut side down.
Use reserved whipped cream to decorate top layer.
Refrigerate 2-3 hours before serving.
Garnish with lime slices.
Note: I use 4 large limes for this recipe.