Carlota de Limón (Mexican Icebox Cake)

This Carlota de Limón no-bake lime icebox cake has sweet and tangy layers of creamy lime filling in between crispy Maria cookies.

Carlota de Limón (Mexican Icebox Cake)

Ingredients

• 1 (12-ounces) can evaporated milk

• 1 (14-ounces) can sweetened condensed milk

• Juice of 6 limes (about 3/4 cup of lime juice)

• 2 (6-ounces) packages Maria cookies (you can use graham crackers also)

• Whipped Cream for decorating the top:

• 1 cup (240 ml) cold heavy cream or heavy whipping cream

• 2 tablespoons granulated sugar (or to taste)

• 1/2 teaspoon pure vanilla extract

To garnish: (optional)
Lime zest, lime slices, berries, Maria cookie crumbs

Instructions

Make the Icebox Cake:

* Prepare your pan. Line the bottom and the sides of a 6 x 3 inch springform pan with parchment paper making sure the parchment paper extends about 1/4-inch higher than the sides of the pan.

* Add the evaporated milk, condensed milk and lime juice to a blender. Cover and process at medium speed until well blended.

* Spoon about 2-3 tablespoons of the lime cream mixture into the prepared pan.

* Spread evenly to cover the bottom of the pan. Top with a layer of cookies. Break up the cookies into smaller pieces to cover open areas.

* Add some of the lime cream mixture (about 1/2 cup), smooth the cream with a small spatula, then top it with a layer of cookies. Continue layering until there are no more ingredients left, ending with the creamy lime mixture. Cover and refrigerate for at least 4 hours or overnight.

Prepare the Whipped Cream

* Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Pour heavy cream, sugar and vanilla into the cold bowl and whisk on high speed until stiff peaks form. Refrigerate until ready to use.

Finish the cake:

* Carefully remove the icebox cake from the pan and place it on a cake stand or platter. Decorate the cake with whipped cream. Garnish and serve.