Mostachon Cake

This Mexican strawberry meringue cake is crispy around the edges, soft and chewy in the center, creamy on top, and absolutely stunning without being fussy.

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Strawberries All Ingredients

Beat the egg whites and cream of tartar on medium-high speed until soft peaks form, about 5 minutes.

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With the mixer on low speed, slowly add the sugar, vanilla, baking powder, and salt.

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Increase the speed to medium-high and beat until glossy, stiff peaks form, about 3 minutes more.

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Using a rubber spatula, gently fold in the chopped walnuts and crushed Maria crackers. Fold just until combined.

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Transfer the mixture to the previously prepared pan and smooth the top.

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Bake for 48 to 50 minutes. Then, remove from the oven and let the cake cool for 2 hours.

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To make the frosting, beat the softened cream cheese, then add the rest of ingredients and beat until creamy and smooth.

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Remove the cake from the pan. Spread the frosting over the top and decorate with sliced strawberries.

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Serve and enjoy!

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Use room-temperature egg whites and make sure your mixing bowl and whisk are completely clean, dry, and free of grease. Even a small amount of yolk or fat can keep the whites from whipping properly.

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LET'S START COOKING!

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Mostachon Cake

This Mexican strawberry meringue cake is crispy around the edges, soft and chewy in the center, creamy on top, and absolutely stunning without being fussy.

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INGREDIENTS

INGREDIENTS

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Beat the egg whites and cream of tartar on medium-high speed until soft peaks form, about 5 minutes.

With the mixer on low speed, slowly add the sugar, vanilla, baking powder, and salt.

Increase the speed to medium-high and beat until glossy, stiff peaks form, about 3 minutes more.

Using a rubber spatula, gently fold in the chopped walnuts and crushed Maria crackers. Fold just until combined.

Transfer the mixture to the previously prepared pan and smooth the top.

Bake for 48 to 50 minutes. Then, remove from the oven and let the cake cool for 2 hours.

To make the frosting, beat the softened cream cheese, then add the rest of ingredients and beat until creamy and smooth.

Remove the cake from the pan. Spread the frosting over the top and decorate with sliced strawberries.

Serve and enjoy!

Serve and enjoy!

Use room-temperature egg whites and make sure your mixing bowl and whisk are completely clean, dry, and free of grease. Even a small amount of yolk or fat can keep the whites from whipping properly.

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Tips from the chef

Tips from the chef

LET'S START COOKING!