Carlota de limón

Method

1. 1 Beat the condensed milk with the lemon juice for 5 minutes until the mixture thickens and becomes smooth.
2. 2 The acid in the lemon causes the condensed milk to curdle without the need for gelatin; that's the principle behind the dish.
3. 3 Mix cream cheese and whipped cream together to make the lemon cream layer.
4. 4 Arrange a layer of biscuits to cover the bottom of the mold, then spread a layer of lemon cream.
5. 5 Arrange the five layers alternately and do not dip the cake in milk; the cake will soften on its own using the moisture from the cream.
6. 6 Refrigerate for 6 hours until the cookies are completely soft, then sprinkle with lemon zest and powdered sugar.