Description
Carlota de Limón, also known as Mexican Icebox Cake, is a delightful and refreshing dessert that requires no baking. Layers of zesty lime cream and cookies come together to create a luscious treat perfect for any occasion.
Ingredients
Scale
Lime Cream:
- 1 (12-ounces) can evaporated milk
- 1 (14-ounces) can sweetened condensed milk
- Juice of 6 limes (about 3/4 cup of lime juice)
Assembly:
- 2 (6-ounces) packages Maria cookies (graham crackers can be substituted)
- 1 cup (240 ml) cold heavy cream or heavy whipping cream
- 2 tablespoons granulated sugar (adjust to taste)
- 1/2 teaspoon pure vanilla extract
- Lime zest, lime slices, berries, Maria cookie crumbs (for garnish)
Instructions
- Prepare the Icebox Cake: Line a 6 x 3 inch springform pan with parchment paper.
- Blend: Combine evaporated milk, condensed milk, and lime juice in a blender until smooth.
- Layer: Alternate lime cream and cookies in the pan, ending with the lime mixture. Refrigerate for at least 4 hours.
- Prepare Whipped Cream: Whip cold cream, sugar, and vanilla to stiff peaks.
- Finish the Cake: Decorate the chilled cake with whipped cream, lime zest, and berries before serving.
Notes
- This dessert tastes best when chilled overnight for the flavors to meld.
- Experiment with different cookie varieties for unique flavor profiles.
- Adjust the sweetness of the cream to suit your preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 24g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Carlota de Limón, Mexican Icebox Cake, Lime Dessert, No-Bake Dessert
