Mexican lime Maria icebox cake is an exceptionally wonderful icebox cake. Your plate will erupt with ecstasy and your brain will be amazed by the elegance of the desert the very first time you will try it.
Carlota de Limon, a Mexican lime maria icebox cake, is the simplest no-bake cake. It simply requires 5 components and requires very little cleanup. It is a delicious Mexican dish that can be served throughout the year and is made with pantry staples. It is best consumed in summers in the city of Mexico and around Spain.
Mexican Lime Maria Icebox Cake
- 1 Strainer
- 1 Blender
- 1 Baking Dish
- 1 Can
- 1 Spatula
- ¾ Cup lime juice
- 12 oz skimmed milk in one standard can
- 12 ounces condensed milk in one ordinary can
- ½ tsp vanilla essence
- 2 Pcks Maria cookies
- First of all, squeeze the limes, then filter through a fine strainer into a blender. Add the liquefied and evaporated milk, as well as the vanilla extract, to the mixture for enhancement of the taste. Blend for a few minutes, or until a smooth consistency is achieved. The condensed milk adds velvety sweetness, while the Maria biscuits add a hint of sweetness.
- Pour a small amount of the sauce into a baking dish, then add a small layer of Maria cookies on top. It smells like silky, fluffy cream cheese, but only the genuine, thick full-fat kind, not the one from a can. It has a lightness about it, similar to white chocolate.
- Next, sprinkle a little of the wet ingredients over the biscuits to cover them, smoothing with a spoon and spatula as needed, then add the next layer of cookies, and so forth till all the milk combinations have been used up. The biscuits achieve the ideal texture, which is neither crispy nor mushy. Mexican lime maria icebox cake is as though it dissolves in one's mouth
- To keep the lime-milk combination from overpowering the flavor of the biscuits, use over four or five rounds of cookies. Because they will sponge up the water, they do not need many of these as they will turn into giant soggy cookies. When we add vinegar to dairy, it congeals, resulting in a gorgeous, thick, slightly sweet cream. This cream not only serves as the dessert's foundation but also as the individual layers. As the Maria cookies will serve as the foundation, the milk will serve as the mortar.
- The milk combination should be the final or top layer. Make efforts to flatten it out wherever you can. To aid with any gas bubbles, I prefer to gently tap the plate just on the table. If desired, cover the upper surface with lemon zest, which will add a lovely strong lime flavor. The sharpness of the lemon zest, combined with the vanilla aroma, tickles your taste senses. Every taste is the ideal combination of sweet and sour. It tastes like a light, sweet dessert, and not one which leaves one with ampallangs or stays too long.
Mexican Lime Maria Icebox Cake – Serving and Storing Suggestions
- The Mexican lime maria icebox cake can be stored in the refrigerator for up to a week, but it is best to eat it within two days otherwise the biscuits will turn soggy.
- Once ready to serve, cut Mexican lime maria icebox cake into many and as big square pieces as you would like.
- If you are not going to eat/serve the entire dessert at once, return it to the refrigerator to keep it solid.
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