Mexican Lime Maria Ice Box Cake Recipe 395

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)

Carlota de Limon (Mexican Lemon Icebox Cake) image

Charlotte is usually a sophisticated dessert. This Mexican variation is a simplified, easy variation.

Provided by Anonymous

Categories World Cuisine Recipes Latin American Mexican Desserts

Time 6h15m

Yield 16

Number Of Ingredients 4

Ingredients

2 (14.5 ounce) cans evaporated milk
2 (14.5 ounce) cans sweetened condensed milk
¾ cup lemon juice, or more to taste
⅔ (20 ounce) package Mexican Maria cookies (galletas Maria)

Steps:

Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 51 g, Cholesterol 32.4 mg, Fat 10.5 g, Protein 9 g, SaturatedFat 6.2 g, Sodium 183.3 mg, Sugar 33.4 g

MEXICAN LIME MARIA ICE BOX CAKE RECIPE - (3.9/5)

Mexican Lime Maria Ice Box Cake Recipe - (3.9/5) image

Provided by carvalhohm

Number Of Ingredients 5

Ingredients

4 oz. reduced-fat cream cheese, at room temperature
4 limes, juiced (about 1/2 cup juice) and 2 tsp. freshly-grated lime zest, plus more zest for garnish, divided
1 can (14 oz.) Sweetened Condensed Milk
1 can (12 oz.) Evaporated Milk
1 pkg. (7 oz.) Maria Cookies

Steps:

1. In large bowl, stir together cream cheese and 2 tsp. lime zest until blended. Using whisk, gradually whisk in condensed milk until blended. Whisk in evaporated milk and lime juice until smooth and thick. Using spoon, spread ½ cup cream cheese mixture on bottom of 8" glass baking dish. 2. Top cream cheese mixture with 9 Maria cookies, arranging in single layer. Gently spread cookies with about ¾ cup cream cheese mixture. Repeat layering 3 times more, using ¾ cup cream cheese mixture and 9 cookies per layer, ending with remaining cream cheese mixture. Cover cake with plastic wrap; transfer to refrigerator. Chill at least 8 hours, or overnight. Garnish cake with lime zest, if desired, before serving.

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