A delicious and zesty no bake cake dessert recipe! Layers of cookies with condensed milk and lime - a tasty dessert all year round!
This post is all about no bake cake Mexican lime dessert recipe. Sweet, crunchy, and zesty. A classical Mexican dessert.
This easy no-bake cake is a popular dessert here in Mexico. It is called Carlota de limón.
Once you try this dessert you will be addicted! Your mind won't be able to wrap around how an easy 4 ingredient dessert can taste this damn delicious!
Mexican Lime Icebox no bake cake is an explosion of flavour and texture! You get the big tasty hit of condensed milk and lime. Around the end of the cake, you get a soft cake-like texture, while the inside remains crumbly and crunchy like the cookie.
This popular homemade cake is a staple for all Mexican housewives. Many people know how to make it, and they all have their own version of it. Some people add cream cheese to make it thicker, and half-and-half.
And there are those who totally re-invent this original recipe and use oreo cookies, whipped cream, and chocolate wafers.
I'll be sharing the original recipe of Carlota de limón with you that was kindly shared with me by my mother-in-law. This recipe is her's and it's something she makes a lot when she has us over. It's one of our favourites and also for all the grandkids.
kid-friendly dessert recipe
Looking for an easy dessert recipe for your kids to make? I would highly recommend this recipe! There's no hot stove, or special electrical equipments needed. Just stacking cookies and mixing some key ingredients together with a whisk.
When I say it's an easy recipe it truly is! Even a young child can do it! Try it once and your kids will be begging to help you out in the kitchen more!
Picnic-friendly dessert recipe
This Mexican Lime Icebox no bake cake stays together firmly and is very transportable. Since it is made in a glass baking dish, you don't need to worry about putting it in the car and the mess it might create. The perfect picnic dessert dish!
Camping-Friendly Dessert Recipe
This Carlota de Limon recipe is the perfect camping dessert. You can put it all together at the campsite and nobody will know how you made a cake out of nowhere! Just bring all 4 ingredients to your trip and when you're ready, just put it all together there. Let it sit for at least 2 hours, and you got yourself a delicious cake to share.
potluck-friendly dessert recipe
Looking for a great dessert to bring that doesn't require too much effort? This no-bake easy recipe will be the recipe you're looking for! It's a crowd-pleaser and definitely, at the end of the party, you'll be just bringing home your container and nothing else.
Why you will love this recipe
Let's review some essential reasons why you will love this recipe and why you should try making it
- Super easy recipe - requires no baking and no special equipment. You only need 4 ingredients to set up this cake.
- Authentic Mexican flavour - a well know Mexican housewife dessert recipe. Follow the steps and the recommended brand of ingredients and you'll be tasting the real Mexican dessert.
- No special trips to the grocery store - this cake uses pantry staple ingredients, so you don't need to make any special trips to the grocery store!
Easy Mexican 4 ingredient dessert recipe
There are only 4 ingredients you need and they are: condensed milk, evaporated milk, lime juice, and Marias Cookies.
There's no special equipment needed or a stove. Just mix all the wet ingredients, stack the cookies, and pour. That simple!
Now let's look at the 4 ingredients you need.
Ingredients to make Carlota de Limón no bake Mexican dessert
Marias Cookies
As Maria is a very popular and well-known name here in Mexico, Marias cookies is as popular as its name. Marias cookies is a very popular and well-known cookie in Mexico. It's a plain cookie with hints of ginger and vanilla. Sometimes if you have an upset stomach, people in Mexico recommend eating this plain cookie.
For this recipe, i recommend using the original Marias Cookies for the authentic taste and texture.
Condense Milk
A can of condense milk is very sweet and this is where the sweetness of the cake is coming from. It also is a great thicker as well.
I recommend La Lechera Condensed Milk
evaporated milk
Also to add richness and creaminess to the cake but without the sugar. It gives it that fresh milk taste.
I recommend Carnation Evaporated Milk
Lime
This cake will not happen without lime juice! Lime is where all the flavour is coming from. Fresh lime juice is a must! I like adding some lime zest to the top of the cake to give it more flavour.
Lime I recommend.
Professional Tips for no fails
Pro Tip #1: Use Fresh Lime
I know you can buy a bottle of lime juice on the shelf, but don't do it! All the flavour from this Mexican Lime Icebox Cake is from lime, so I always recommend fresh lime juice and zest! The freshness of the lime really pulls through from this cake and everyone can taste the difference.
Pro Tip #2: The cookies will float
Once you start to assemble the cake, you will notice the cookies are going to float around. Don't worry, once it slowly starts to soak up the milk mixture, it will start to settle. Halfway through the sitting phase, just poke the cookies down and you will feel them floats less and more willing to settle into the cake dish.
Pro Tip #3: Refrigerate for at least 2 hours
The cake needs a sitting phase for the cookie to soak up the milk. Do not disturb it and allow this time for the cake to turn into an actual cake! Cutting into it before the recommended time will result in the milk running everywhere. For example, in some of my pictures the cake looked a bit runny. My husband could NOT wait and decided to dig into it with my permission. I am telling you, this cake is so addictingly good, that it can turn the most patient man into a restless child.
Mexican Lime Icebox Cake "Carlota de Limón"
Equipment
- 8 x 8 glass baking dish
Ingredients
- 2-3 package of Marias Cookies
- ¾ cup lime juice 6 Mexican Limes
- 375 g condensed milk 1 can
- 360 g evaporated milk 1 can
- lime zest
Instructions
- Juice the lime and filter it through a strainer.
- Add the lime juice to the blender along with the condensed milk and evaporated milk. Give it a good blend for 10 seconds. Alternatively, you can add everything to a large jug and whisk vigerously for 30 seconds.
- In a 8x8 glass baking dish, place your first layer of Marias cookies. Pour a small layer of the milk mixture until the cookies are slightly coated. Add another layer of cookie. If you need, use a spoon or a fork to press the cookies down. It might float up a bit.Repeat until you've stacked to the top with ¼" of space. By now you should have used up all the milk mixture. Break the cookies up if you like to fill in the gaps between the cookies.
- Top layer should be the milk mixture. Use a spoon the smooth out the surface. Tap the dish on the table to get rid of any bubbles that maybe be trapped between the layers. Zest the lime on top of the cake.
- Cover the top of the dish with foil or plastic, and let it refrigerate for 2 hours.Usually, I prefer to leave my cake overnight so it settles better and more solid. Halfway through, you can take it out and gently push the cookies down with a spoon if the cookies are still floating. Giving it one hour in the fridge, the cookies are denser so a quick push to the bottom of the pan will make it settle better.
- Serve with lime slices to garnish.
