Carlota Cake Recipe

Carlota cake is a classic Mexican dessert that has been enjoyed for generations. Its delicate, light texture and sweet almond flavor make it an irresistible treat. With its simple ingredients and minimal preparation time, Carlota cake is an easy way to satisfy your sweet tooth. Whether you’re looking to whip up a quick dessert or impress your guests with an impressive presentation, Carlota cake is the perfect choice.

The origins of this popular cake are shrouded in mystery, but most believe it originated in Mexico in the 1920s. Its name is derived from Queen Charlotte of Mexico, who was known to have a sweet tooth. The original recipe was made with a sponge cake base, but many variations have been created over the years. The most popular version is made with a layer of buttery pound cake, topped with a creamy flan-like custard and finally topped with a crisp meringue topping. It’s no wonder why Carlota cake has become a favorite among dessert lovers everywhere.

Making Carlota cake is surprisingly simple. Begin by preheating the oven to 350˚F and lightly greasing a 9-inch round baking pan. To make the cake layer, cream together a cup of butter and a cup of granulated sugar until light and fluffy. Beat in four eggs one at a time, then stir in a teaspoon of vanilla extract. Sift together two cups of all-purpose flour, a teaspoon of baking powder and a quarter teaspoon of salt. Slowly add the flour mixture to the butter and sugar, stirring until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool before assembling the rest of the Carlota cake.

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