Carlota De Limón Cake (Printable Recipe)
Layered Mexican lime dessert with cookies and sweet cream. Light and refreshing for any season.
# Ingredients You'll Need:
→ Main Ingredients
01 -
1/2 cup fresh lime juice (from 4 or 5 limes)
02 -
12 ounces evaporated milk
03 -
14 ounces sweetened condensed milk
04 -
2 sleeves Maria cookies (6 ounces each) or substitute with graham crackers, digestive biscuits, or Nilla wafers
→ Optional Topping
05 -
1 1/2 cups heavy whipping cream
06 -
2 tablespoons powdered sugar
07 -
1 teaspoon vanilla extract
08 -
1/4 teaspoon cream of tartar
# Steps to Follow:
01 -
Combine evaporated milk, sweetened condensed milk, and lime juice in a blender. Blend for 1 minute until smooth and pudding-like.
02 -
Spread a thin layer of the filling mixture on the bottom of an 8x8-inch baking dish to coat the base.
03 -
Arrange a single layer of Maria cookies over the filling, breaking cookies to fit gaps as needed.
04 -
Spread about 1/2 cup of the filling mixture evenly over the cookie layer. Smooth the surface with a spatula.
05 -
Continue alternating layers of cookies and filling until all ingredients are used, finishing with a layer of filling on top.
06 -
Gently tap the dish on the counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 5 hours or overnight until firm.
07 -
Whip heavy cream, powdered sugar, vanilla, and cream of tartar until stiff peaks form. Transfer to piping bag if desired.
08 -
Pipe whipped topping over chilled cake and garnish with cookie crumbs, lime zest, and lime slices before serving.
# Extra Tips:
01 -
For best results, chill the dessert overnight to ensure cookies soften and the filling sets properly.
02 -
Do not over-blend the filling to avoid introducing excess air bubbles.
03 -
This dessert is ideal for warm-weather occasions due to its refreshing citrus flavor and no-bake preparation.