This showstopper dessert is perfect for any celebration! Mostachon is a light and airy Mexican cake made by gently folding meringue with Maria cookies (or animal crackers), walnuts, and pecans. Top with a cream cheese frosting and garnish with fresh sliced strawberries. Recipe by Isabel Eats.
Strawberry Mostachon
Yield: 12 Slices
Calories: 284kcal
(Mexican Strawberry Meringue Cake)
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Print Recipe Add to CollectionEquipment
- Stand mixer or electric hand mixer
- 9-inch springform pan
Ingredients
For the cake
- 1 tsp olive oil for greasing pan
- 8 egg whites
- 1 tsp cream of tartar
- 1½ cups granulated sugar
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ cup walnut halves
- ½ cup pecan halves
- 3 oz Maria cookies or plain animal crackers
For the topping
- 8 oz 1/3 less fat cream cheese
- ½ cup light sour cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 lb strawberries hulled and thinly-sliced top to bottom
Instructions
For the cake
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then grease the bottom and sides of the pan with olive oil. Set aside.
- Add egg whites and cream of tartar to a stand mixer or a large bowl. Beat on high until soft peaks form, about 3 minutes.
- Turn the mixer to low and slowly add the granulated sugar, vanilla extract, and baking powder.
- Beat for an additional minute, or until the mixture is shiny, glossy, and stiff peaks form. Set aside.
- Add walnuts, pecans, and cookies to a food processor. Pulse until mixture is ground.
- Pour the nut mixture into the egg white mixture. Gently fold together until everything is thoroughly mixed together without over-mixing.
- Gently pour the cake batter into the prepared pan. Bake for 50 minutes.
- Remove the cake from the oven and let rest on the counter until completely cool, about 2 hours.
For the topping
- Add cream cheese, sour cream, powdered sugar, and vanilla extract to a stand mixer or a medium mixing bowl.
- Beat on high until completely smooth.
Assembly
- Gently remove the cake from the pan and transfer to a serving plate.
- Layer the top of the cake with cream cheese topping and decorate with sliced strawberries.
Nutrition
Serving: 1 slice | Calories: 284kcal | Carbohydrates: 40g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 183mg | Fiber: 2g | Sugar: 33g | Vitamin C: 22mg
2 Comments on “Strawberry Mostachon”
Megan
September 30, 2021 at 12:02 pmThis recipe is perfection. Tasty and pretty! It’s definitely a crowd-pleaser and I’ll be making it again and again!
Raquel Gatica
January 17, 2024 at 10:46 amDelicious