Description
Mostachon cake is a Mexican meringue dessert known for its crunchy, nutty base and light whipped topping, often finished with fresh fruit. It’s a show-stopping yet approachable dessert that’s perfect for birthdays, holidays, or just because.
Ingredients
Scale
For the Cake Base:
- 6 large egg whites
- ¾ to 1 cup granulated sugar
- 1½ cups crushed Maria cookies
- 1 cup chopped pecans or walnuts
For the Topping:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ¼–½ cup powdered sugar
- 1 tsp vanilla extract
- Assorted fresh fruit (e.g. strawberries, mango, kiwi, blueberries)
- Optional: fresh mint, lemon zest
Instructions
Preheat Oven:
- Preheat to 325°F (163°C). Line the bottom of a springform pan with parchment. Do not grease the sides.
Make Meringue Base:
- Whip egg whites until soft peaks form.
- Slowly add sugar while whipping to stiff peaks.
- Gently fold in crushed cookies and nuts.
Bake:
- Pour into pan, smooth top.
- Bake 30–35 minutes or until golden.
- Let cool completely in pan on a wire rack.
Prepare Topping:
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla.
- Fold in whipped cream until fluffy.
Assemble:
- Spread topping on cooled cake.
- Add fresh fruit and optional garnishes.
Chill & Serve:
- Refrigerate for at least 1 hour before slicing.
Notes
- For best texture, add toppings just before serving.
- You can prepare the base 1–2 days in advance.
- Avoid over-mixing the meringue to keep it airy.
- Don’t refrigerate the base before topping — store at room temp.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 17g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg