Adam Liaw’s Mexican lime biscuit cake

Good Food logoMexican lime biscuit cake.William Meppem This simple cake is a classic all over Mexico, where it’s known as Carlota de limon.Ingredients1 can sweetened condensed milk1 can evaporated milk200ml freshly squeezed lime juice2 packets Marie biscuitslime zest, to decoratelime wedges, to decorateMethodStep 1Combine the condensed milk and evaporated milk in a large bowl or blender and strain in the lime juice to remove any pulp. Blend or whisk to combine. Take a 20cm x 20cm baking dish and add about ¾ of a cup of the milk mixture. Cover with biscuits, breaking up a few to fill in the gaps. Repeat to create 4 layers of biscuits and milk mixture, ending with a final layer of milk. Crush a few leftover biscuits to decorate the cake.Step 2Refrigerate for at least 3 hours, then cut into squares and serve decorated with lime zest, the crushed Marie biscuits and wedges of lime.The best recipes from Australia's leading chefs straight to your inbox.Sign upFrom our partnersSimilar RecipesMore by Adam Liaw