This Mexican dessert is easy to make. It was the first thing I made when I moved to the Netherlands. You can make it as sweet as you like by simply adjusting the proportions of the ingredients. It’s also a nice treat to bring to the office for your colleagues.
Carlota (Mexican Lime Icebox Cake)
Servings 10
Ingredients
- 6 pcs Limes
- 1 tbsp Vanilla extract
- 1 can Sweetened condensed milk
- 460 ml Evaporated milk About 460 ml, depending on the brand. A can may hold a little more or less.
- 320 g Maria biscuits (galletas Marías)
Instructions
- Cut and squeeze the limes. You need half a cup of lime juice; this can take more or fewer than 6 limes.
- In a blender, mix the condensed milk, evaporated milk, lime juice and vanilla.
- Lay a layer of Maria biscuits in a baking dish or cake dish, making sure the bottom is fully covered. Break biscuits into pieces to fill the gaps.
Add a layer of the mixture from the blender.
- Keep going until you have 2 or 3 layers of biscuits, finishing with the mixture on top.
- Optionally, grate a Maria biscuit over the top.
- Cover with plastic wrap. Chill for at least 30 minutes and serve as a dessert.
For the best result, leave it in the fridge overnight.