Mexican Lime Icebox Cake "Carlota de Limón"
Mexican Lime Icebox 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.
Servings 8 people
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.
Notes
This Carlota de Limón will keep in the fridge for up to a week but preferably consume in 2 days or the cookies become too soft and soggy.