The lemon dessert, also known as Carlota de Limón or Emchalotte/EM in English is a cake that is characterized by being wrapped by sunny cake Wall that prevents the content of the lemon carlota from getting out. This easy and fast lemon cake can be done in many ways and with different ingredients so if you want to do it with a Philadelphia -type cheese, take a look at this step to this step Step that we teach you in recipes to make a lemon carlota with cream cheese.
| 🚻 4 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make lemon carlota with cream cheese: |
| 1 package of cookies MarÃa (200 grams) 200 milliliters of condensed milk 100 grams of cheese Philadelphia type |
| ADDITIONAL CHARACTERISTICS: Cheap cost, cold |
Ingredients to make lemon carlota with cream cheese:
1. The first step we have to do to prepare this delicious lemon carlota with cream cheese is to squeeze the lemons and save the juice in a bowl. Do not throw the peels because then we will add some lemon zest to the cake.
2. Next we will make the lemon dessert filling: for this, mix well in an electric blender/blender or if you do not have, with some rods, the juice of the lemons, the evaporated milk, the condensed milk and the cream cheese, the cream cheese, until we have a dense and homogeneous cream. Now we sprinkle the zest of half a lemon and mix everything again.
3. On the other hand, we take the mold that we want to use to prepare the lemon carlota, whether rectangular or round, and we force it with the solet cakes trying to cover all the holes well. If we want we can cut a tip of the biscuits to be flat and can be better set in the mold.
4. Now we take the cookies Maria and place them at the base of the mold to make the first layer of the lemon carlota.
5. Then we put a first layer of the mixture that we have broken on the cookies to cover them. Then we place another layer of MarÃa cookies, and then another from the previous mixture, and so on to end the lemon cake filling. It has to have a minimum 4 layers of cookies and 5 of the mixture.
6. Once you have finished mounting the lemon dessert with cream cheese, we cover it with film paper and put it in the refrigerator minimum about 2 hours to take consistency, although if it is left one day for another much better.
7. Once it is consistent, we place a few slices or a little lemon zest, or if you prefer Exquisite lemon carlota with cream cheese. Also prepare this lemon carlota with peach!
