Adam Liaw’s Mexican lime biscuit cake

This simple cake is a classic all over Mexico, where it’s known as Carlota de limon.

Ingredients

• 1 can sweetened condensed milk

• 1 can evaporated milk

• 200ml freshly squeezed lime juice

• 2 packets Marie biscuits

• lime zest, to decorate

• lime wedges, to decorate

Method

1. Step 1

   Combine 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.

2. Step 2

   Refrigerate for at least 3 hours, then cut into squares and serve decorated with lime zest, the crushed Marie biscuits and wedges of lime.

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