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Recipe of Carlota de Limón type dessert

Carlota de Limón type dessert

25 mins
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The carlota (from the French charlotte) is a cake of French origin. It is made by lining a mold of high edges with sponge cake soletilla or Genoese, to mold the outer line of the cake and provide its classic appearance. The carlota is a dessert that is served cold. It includes a filling with layers of cookies that need to be frozen in order to obtain the approximate consistency of an ice cream.
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6 portions
  • 1 can evaporated milk
  • 1 can condensed milk
  • 1 can half and half cream
  • 10 lemons, Boys
  • 2 pipes cookie, Maria type or soletas
  • 1 can peach in syrup, in halves
  • 1 cake pan, medium


Squeeze the lemons and reserve the juice.
Blend the juice of the lemons with evaporated milk, condensed milk and half cream (test if the mixture is not very acidic, if you can add a little of the peach syrup).
In the refractory put a layer of cookies Marias, then add one or two tablespoons of the mixture of milk, then put a layer of peaches sliced ​​in syrup, and add one or two ladles of the mixture again and so on to fill all the mold.
Refrigerate for an hour or until the mixture is hard (curd).


At the moment of liquefying the milks and the juice of the lemon you can add two halves of peaches so that the mixture is thicker and with pieces of peaches.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (8)
Ana Maria de Jesus Rodriguez Melendez
25/05/2020 22:32:48
Super rica
Galii Reyes
05/10/2019 18:44:48
Lucy Pasillas Peralta
18/08/2019 18:08:50
Sarai Fuentes
09/07/2019 08:35:32
Con qué otro tipo de leche se puede sustituir la leche evaporada 😩por qué aquí donde vivo no la venden
Adrix Rm
17/01/2018 19:05:56
Media Crema NESTLÉ® es una crema baja en grasa y es ideal para los platillos mexicanos, aderezos y toppings.
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