Photograph of the finished Carlota de limón

Mexico · Bánh lạnh bánh quy kem chanh

Carlota de limón

30 min Hands-on time + 6 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Crispy savory biscuits Crispy savory biscuits 48
  • Photograph of Sweetened condensed milk Sweetened condensed milk 3 ⅓ cups
  • Photograph of Lime Lime 16
  • Photograph of Fresh cream Fresh cream 3 ⅓ cups
  • Photograph of Cream cheese Cream cheese 11.3 oz
  • Photograph of Powdered sugar Powdered sugar 4.2 oz

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.
Start cooking