No-bake lime iced cake: recipe


A charlotte (or carlota) is the perfect dessert for the summer. It’s almost a trifle since it’s made up of layers of luscious ingredients and doesn’t require any cooking. emphasis on no cooking.

Biscuits, breadcrumbs and cookies are the components of the “cake” that work between the layers of custard, cream or jam (or all). Because of its simple preparation, when it comes to variations, playing with ingredients and flavors, the sky is the limit.

My first experience with a frozen cake is memorable for many reasons, but mainly because it was my first time baking something in the kitchen with my grandma. Picture this (in the voice of Sophia Petrillo): Bogota 1990, we had a baking in third grade. My mom doesn’t cook, so I had to look elsewhere for help, and I had this idea in my head that I didn’t want to make traditional pastries because it was lame (sometimes that’s still a problem).

I really wanted to make my grandma’s leche asada (which translates to roasted milk, similar to flan), but it quickly came through the door as soon as she started reading the recipe. She had a great idea for us instead. She had lived in Mexico City in the 1960s and remembered the carlotas. She told me about some that she remembered trying and doing, and we decided to make one without eggs Tiramisu. I was fascinated by the concept of soaking boudoirs in espresso (my grandmother also introduced me to Coffee drinking from a young age), and I was so turned on by my tiramisu. I felt like a badass giving my eight-year-old classmates a coffee cake made in the fridge, nothing like their brownies and cookies in a box.

Like a lot of things when I was young, it didn’t go very well with the kids. They all thought I was a nutcase as usual, and someone took home the award with a Betty Crocker mix cake.

Happy to report that I’m still the same nutcase. But the experience left its mark on me when making a frozen cake for a video. I decided to make a limon carlota (which was our runner-up after tiramisu all those years ago). My grandmother suggested it knowing that I was a big fan of sour flavors and picked limes from trees and ate them with salt. It got me thinking, and I suddenly realized that apart Lime pie and lime-cilantro combinations that hint at Mexican dishes, limes are a bit under-represented in North American cuisine.

And lime just screams at me summer – think margaritas Where mojitos. The lime pie is my selling point here for all North American readers who have doubts; If you love lime pie, you’ll love this… maybe even more. (A note: this video was shot before the news on Comments from Goya CEO Robert Unanue—I do not endorse Goya products.)

You only need five ingredients to be successful: fresh limes, condensed milk and evaporated milk, vanilla and Maria cookies. But it’s not just an easy recipe, it’s one of the best desserts I’ve ever made. It’s a perfect combination of acidity and sweetness, and the floral sheen of lime acidity is simply stunning.

I was so glad it came out so well because I was thinking about my grandma when I did it. She was certainly my first inspiration to enter the kitchen, and my cooking memories with her will live with me forever. Well done to Lucia who just turned 95 this summer; even though she has Alzheimer’s and dementia, she still recognizes me after a few minutes of talking when I call her on Facetime.

We hope you will create your own memories around this dish.

Mexican iced lime cake (Carlota de Limón)

See the recipe

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