Carlota Recipes
CARLOTA
This Lemon Carlota recipe is a simple, delicious Mexican Dessert that looks pretty and will please even the pickiest of eaters. Keep reading to learn how to make it.
Provided by Charbel Barker
Categories Dessert
Time 2h10m
Number Of Ingredients 4
Steps:
- Blend the two types of milk together with the lemon juice and set aside.
- In an 8x8 glass baking dish, put one layer of cookies along the bottom, covering the entire bottom of the pan.
- Cover the first layer with part of the sweet sauce
- Repeat until the cookies are gone, finishing with a final layer of sweet sauce.
- Freeze for at least 2 hours and serve!
Nutrition Facts : ServingSize 1 2x2 inch square, Calories 324 kcal, Carbohydrate 60 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 24 mg, Fiber 3 g, Sugar 19 g
CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)
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
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
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CARLOTA DE LIMóN (MEXICAN LIME ICEBOX CAKE)
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- Juice the limes then strain them through a fine sieve and pour into a blender. Pour in the evaporated and condensed milks the add the vanilla extract. Blend for a couple of minutes or just until you achieve a smooth mixture. Don’t over do it so you don’t end up with lots of air bubbles.
- In a baking dish pour in a little bit of the sauce then arrange a single layer of Maria cookies. Next pour in a bit of the milk mixture over the cookies to coat them and use a spoon or spatula to help smooth, then add another layer of cookies and so on repeating until you have used up all of the milk mixtures. If you’d like you can break up some cookies to use to fill in the small gaps of the others (see video).
- I would suggest that you try no to do more than 4 or 5 layers of cookies so that they don’t overpower the taste of the lime-milk mixture. They will soak up the liquid so you also don’t want too many of them because it’ll just end up being like a big soggy cookie — no one wants that!
- The last or top layer should end with the milk mixture. Make sure you try to smooth it over as much as possible. I also like to give the dish a gentle tap on the table to help with any air bubbles. Coat the top layer with lime zest, if desired but will add an additional nice strong lime taste. Cover the baking dish with plastic wrap or its own lid and refrigerate for at least 2 hours before serving. I like to leave mine in the fridge overnight to make sure the dessert has solidified enough and also so the cookies have soaked up the milk mixture.
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- Place the evaporated milk, condensed milk, and lime juice in your blender. Stir with a spatula, and then place the cream cheese in pieces. Process in your blender for a few seconds until it has a smooth and thick texture.
- Arrange you dessert glasses and place about a tablespoon of Honey Nut Cheerios at the bottom of each the glass, just enough to cover the bottom.
- Add a couple of tablespoons of the creamy lime mix, covering the cereal. You can use a small spatula or a spoon to even out the mix.
- Proceed to add a layer of cereal and then the creamy mix, and repeat until you have three layers of cereal and three layers of the creamy mix. (You will have some cereal left over, which will be used for decoration at the serving time.)
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