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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Ingredients6 portions
Preparation
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).
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