Mostachon - Mexican Strawberry Meringue Cake
Ingredients
Cake:
- Nonstick cooking spray
- 8 large egg whites
- 1 teaspoon cream of tartar
- 1 cup granulated sugar or superfine sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch salt
- 1 cup walnuts or almonds, very finely chopped (see notes)
- 4 ounces Maria cookies (or animal crackers), crushed (see notes)
Frosting:
- 8 ounces full-fat cream cheese brick, softened to room temperature, (1 cup )
- 1/2 cup sour cream
- ¼ to ½ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and thinly sliced
Instructions
To Make the Cake:
- Preheat the oven to 350ºF ( 175°C.). Line the bottom of a 9-inch non-stick springform pan with parchment paper, then grease the bottom and sides of the pan with cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using an electric hand mixer, beat the egg whites and cream of tartar at medium-high speed, until soft peaks form, about 5 minutes.
- With the mixer on low speed, slowly add the sugar, vanilla, baking powder, and a pinch of salt. Turn the speed to medium-high and beat until glossy, hard peaks form, about 3 additional minutes.
- Turn the power off and with a rubber spatula, gently fold in the walnuts or almonds and the crushed Maria crackers. Don’t overmix to prevent the whites from deflating.
- Pour mixture into the prepared pan and bake for 48-50 minutes. Remove from the oven and allow it to cool for 2 hours.
To Make the Frosting:
- In an electric mixer, beat the cream cheese until smooth, add the sour cream, powdered sugar, and vanilla extract and beat until the mixture is smooth.
To Assemble:
- Gently remove the cake from the pan and transfer it to a serving plate. Using an offset spatula, spread the frosting all over the cake. Decorate the cake top with the strawberries and serve.
Notes
- Cookies: If you can't find Maria Cookies, use plain animal crackers (best flavor match), or graham crackers. If using graham crackers, reduce the sugar to 3/4 cups.
- Nuts: You can use walnuts, almonds, pecans or hazelnuts or a combination of 2-types of nuts.
- Cookie crumbs/finally chopped nuts: Place the crackers and nuts into a food processor. Pulse until the mixture is crumbly and finely ground.
- Cream cheese Frosting: For a less sweeter frosting reduce the sugar to 1/4 cup.
- For the best meringue: 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.
- Add the sugar slowly: This helps the sugar dissolve into the egg whites and creates a glossy, stable meringue.
- Don't overmix after adding the cookies and nuts: Fold gently so you don't knock too much air out of the meringue.
- Cool the cake completely before frosting: If the cake is warm, the cream cheese frosting can soften and slide.
Nutrition
Calories: 350 kcal, Carbohydrates: 37 g, Protein: 6 g, Fat: 21 g, Saturated Fat: 7 g, Polyunsaturated Fat: 7 g, Monounsaturated Fat: 4 g, Cholesterol: 30 mg, Sodium: 138 mg, Potassium: 268 mg, Fiber: 2 g, Sugar: 29 g, Vitamin A: 394 IU, Vitamin C: 27 mg, Calcium: 64 mg, Iron: 1 mg
