Carlota de Limón (Mexican Icebox Cake)
User Reviews
5
Carlota de Limón (Mexican Icebox Cake)
Description
Carlota de Limón layers a mixture made from evaporated milk, sweetened condensed milk, and freshly squeezed lime juice with thin, crunchy Maria cookies arranged in a springform pan lined with parchment paper. The lime cream provides a tangy, smooth contrast to the subtly sweet and crisp cookies. As the cake chills in the refrigerator for at least four hours or overnight, the cookies soften, absorbing moisture from the cream and creating a dessert with the texture and feel of a no-bake icebox cake.
For garnish, the recipe suggests whipping cold heavy cream with sugar and vanilla extract, adding a light, fluffy topping. Lime zest, berry, or cookie crumbs can add decorative and flavor elements. The final dessert offers a refreshing balance of creamy, sweet, and citrus notes, ideal for warm weather or gatherings where a chilled, easy-to-prepare dessert is preferred.
This recipe allows substitution of Maria cookies with graham crackers, vanilla wafers, or vanilla biscuits if desired. Preparation in a springform pan aids removal and presentation, though a baking dish or casserole can be used alternatively.
Ingredients
- 1 (12-ounces) evaporated milk can
- 1 (14-ounces) sweetened condensed milk can
- lime about 3/4 cup of lime juice, juice of 6 limes
- 2 (6-ounces) Maria cookie you can use graham crackers also, packages
Whipped Cream for decorating the top:
- 1 cup heavy cream 240 ml, cold or heavy whipping cream
- 2 tablespoons granulated sugar (or to taste)
- 1/2 teaspoon vanilla extract pure
To garnish: (optional)
- lime zest slices for lime, general berry, Maria is cookie type
- lime
- Berry
- Maria cookie crumbs
Instructions
Make the Icebox Cake:
- Prepare your pan. Line the bottom and the sides of a 6 x 3 inch springform pan with parchment paper making sure the parchment paper extends about 1/4-inch higher than the sides of the pan.
- Add the evaporated milk, condensed milk and lime juice to a blender. Cover and process at medium speed until well blended.
- Spoon about 2-3 tablespoons of the lime cream mixture into the prepared pan.
- Spread evenly to cover the bottom of the pan. Top with a layer of cookies. Break up the cookies into smaller pieces to cover open areas.
- Add some of the lime cream mixture (about 1/2 cup), smooth the cream with a small spatula, then top it with a layer of cookies. Continue layering until there are no more ingredients left, ending with the creamy lime mixture. Cover and refrigerate for at least 4 hours or overnight.
Prepare the Whipped Cream:
- Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Pour heavy cream, sugar and vanilla into the cold bowl and whisk on high speed until stiff peaks form. Refrigerate until ready to use.
Finish the cake:
- Carefully remove the icebox cake from the pan and place it on a cake stand or platter. Decorate the cake with whipped cream. Garnish and serve.
Notes
- Use the overhanging parchment paper to remove the cake easily from the springform pan after chilling.
- You can substitute Maria cookies with vanilla wafers, vanilla biscuits, or graham crackers depending on availability.
- The recipe works well with key limes when they are in season for a more intense lime flavor.
- If a springform pan is unavailable, a regular baking dish or casserole dish can be used instead.
- Refrigerate the assembled cake for at least 4 hours, preferably overnight, to ensure the cookies soften properly for the right texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 63mg | 21% |
| Sodium | 121mg | 5% |
| Potassium | 344mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 673IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 272mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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