In the heat of late summer, I am all about the ice box pie. No ovens, no stoves, minimal work. This margarita version is a riff on a Mexican Carlota cake, using sweetened condensed milk for sweetness and body, and a nice dose of tequila to rev things up. This really couldn’t be easier and the payoff if fantastic. I usually serve it just with a sprinkling of lime zest and maybe a few thin wheels of lime, but if you are ambitious, you could pipe some whipped cream rosettes decoratively, or go very festive with some fun sprinkles. Either way, you end up with a very refreshing sweet perfect to accompany a Mexican inspired meal or to cool off after a grilling session. And it is make ahead! For more ice box cake recipes, check out my Fresh Peach and Ginger or Lemon Speculoos versions.
Maria biscuits are a very simple cookie that you will find in any grocery store that has an Hispanic food section. They are similar to a rich tea biscuit, not too sweet but sturdy enough to keep their shape even after softening in the sweet cream. I usually use Goya brand which are packaged in a gold paper tube. Use an 8-inch cake pan, but this cake is thin, which is not a problem because it is packed with flavor.
Ingredients
1 (14-ounce) can sweetened condensed milk
1 cup heavy whipping cream
¼ cup fresh lime juice (from about 4 limes)
3 Tablespoons sour cream
2 Tablespoons tequila blanco
1 (7-ounce) package of Maria biscuits (find them in the Hispanic Food aisle)
Zest of one lime
Directions
- Line an 8-inch round cake pan with plastic wrap, doing your best to press it as close to the sides as you can. Don’t worry too much about wrinkles, and you may need two pieces going crosswise.
- Put the condensed milk, cream, lime juice, sour cream and tequila in a small bowl and whisk together until thoroughly combined – make sure the condensed milk is well mixed in. Pour about ¼ of the mixture into the pan and spread it to cover the bottom evenly. Place the Maria biscuits on top, breaking up a few to fill any gaps – it doesn’t have to be completely covered, you just don’t want big holes. Pour over another 1.4 of the creamy mixture and spread it out evenly to cover the biscuits using the back of a spoon or an off-set spatula. Add another layer of biscuits, then cream, then biscuits, finishing with cream that you spread to cover the biscuits. Place another piece of plastic over the top and press down lightly to compress, then refrigerate for at least 8 hours, but overnight is great, though this can be made two days in advance.
- When ready to serve, carefully remove the plastic from the top and invert the cake onto a plate. Carefully remove the rest of the plastic, then zest the lime on to the top of the cake decoratively.
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