Carlota de Limón #SundayFunday

What to do when the theme for your Sunday Funday Blogging group is Cakes around the World, and temps are at record highs while air quality is at record lows?  You make an Icebox cake from Mexico that is quick, easy, delicious, and requires absolutely no baking!!

It's time for Sunday Funday, and we need a reason to have some fun after being stuck inside for the past few days while our poor Canadian neighbors are devastated by the wildfires consuming their land.

Camilla of Culinary Cam is hosting today and invited us to share Cakes from Around the World.  I was originally going to make a Polish Apple Cake, but as I explained at the beginning, the weather did not cooperate, so I scrapped that plan and made this Carlota de Limón instead.  Let's see what everyone brought to the party........

• Carlota de Limón from A Day in the Life on the Farm
• From Mödling to the Monterey Peninsula: Topfen-Obers-Torte by Culinary Cam
• Kirsebærkage - Danish Cherry Cake from Food Lust People Love
• Kyiv Cake from A Messy Kitchen
• Madeira Cake from Sneha's Recipe
• Persian Love Cake from Mayuri's Jikoni
• Taiwanese Castella Cake from Karen's Kitchen Stories

I had invited our friends, the Fontaines, over for a relaxing day by the pool and had planned to grill chicken fajitas for dinner this past Thursday.  I chose to make this icebox cake for dessert.  Due to the above-stated air quality in our area, the dinner was canceled.  I stayed inside, with the doors and windows shut, and spent 15 minutes making this scrumptious dessert.  Thank God for AC, and my heartfelt prayers for those in the area who are not lucky enough to have air conditioning.

4 ingredients, 15 minutes of hands-on time, a couple of hours in the refrigerator, and voilà... a creamy, sweet-and-tangy dessert perfect for this hot weather!!

Desserts, Icebox Cake, No Bake, Lime, Creamy, Sweet, Tart

Desserts

Mexican

Yield: 9 servings

Author: Wendy Klik

Carlota de Limon

4 ingredients, 15 minutes of hands-on time, a couple of hours in the refrigerator, and voilà... a creamy, sweet-and-tangy dessert perfect for this hot weather!!

Prep time: 15 MinInactive time: 2 HourTotal time: 2 H & 15 M

Ingredients

• 8-10 small limes
• 1 (12 oz) can evaporated milk
• 1 (12 oz) can condensed milk
• 1/2 t. vanilla
• 1 package Maria Cookies

Instructions

1. Juice enough limes to get 3/4 cup juice; additional lime will be used for garnish.
2. Place the juice, evaporated milk, condensed milk, and vanilla into a blender and pulse just until blended and smooth.
3. Pour a little of this mixture into the bottom of a 9" square baking pan. Add a layer of 9 cookies on top. Cover with 1/3 of the remaining milk mixture. Repeat 2 more times, ending with the milk mixture. Cover and refrigerate for at least 2 hours and up to overnight.
4. When ready to serve, garnish with lime zest and lime slices.

Notes

Adapted from a recipe found at Mexican Made Meatless

Nutrition Facts

Calories

215

Fat (grams)

7 g

Sat. Fat (grams)

4 g

Carbs (grams)

35 g

Fiber (grams)

2 g

Net carbs

33 g

Sugar (grams)

29 g

Protein (grams)

7 g

Sodium (milligrams)

99 mg

Cholesterol (grams)

26 mg

Similar Recipes

Kirsten's Eclair Cake

Lemon Ice Box Cake

Tres Leches Cake

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