Strawberry Meringue Cake (Mostachon) Recipe

This Strawberry Meringue Cake, or Mostachon, is a crispy and chewy recipe, which is made with a unique meringue base full of crackers and nuts. It’s a classic Mexican dessert, a gluten-free friendly showstopper that’s surprisingly easy to make.

Strawberry Meringue Cake (Mostachon) Ingredients

A unique combination for a wonderfully textured dessert.

For the Meringue Cake Base:

• Nonstick cooking spray
• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt
• 1 cup chopped walnuts
• 1 (15.8-ounce) pack Maria crackers, coarsely chopped

For the Cream Cheese Frosting & Topping:

• 8 ounces (1 cup) cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 pounds fresh strawberries, sliced, for garnishing

How To Make Strawberry Meringue Cake (Mostachon)

A step-by-step guide to this unique and delicious Mexican dessert.

1. Prep Oven and Pan: Preheat the oven to 350°F. Spray a 9-inch nonstick springform pan with nonstick cooking spray.
2. Make the Meringue: In the clean bowl of an electric mixer, beat the egg whites on high speed until they form soft peaks. With the mixer still running, slowly stream in the granulated sugar. Continue to beat, then add the vanilla, baking powder, and salt. Beat for about 2 more minutes until the meringue is stiff and glossy.
3. Fold in Crackers and Nuts: Turn the mixer off. Using a large spatula, gently fold the chopped walnuts and the chopped Maria crackers into the meringue until they are just combined.
4. Bake the Meringue: Transfer the mixture to the prepared springform pan and gently spread it into an even layer. Bake for 30 to 40 minutes, until the meringue is set and lightly golden.
5. Make the Frosting: While the cake bakes, in a clean mixer bowl, beat the softened cream cheese, sour cream, powdered sugar, and vanilla extract until the mixture is smooth and holds soft peaks.
6. Assemble and Serve: Remove the meringue cake from the oven and let it cool in the pan for about 15 minutes. Carefully release and remove the sides of the springform pan. Using an offset spatula, spread the cream cheese frosting all over the top of the warm cake. Garnish generously with the sliced fresh strawberries and serve immediately.

Recipe Tips

For the perfect crispy, chewy, and creamy Mostachon.

• What is a Mostachon? Mostachon is a popular Mexican dessert that’s like a hybrid of a pavlova and a cake. It has a unique base made from meringue that is loaded with crushed crackers and nuts, giving it an incredible crispy, chewy, and crunchy texture all at once.
• What are Maria crackers? They are a type of sweet, crisp, vanilla-flavored biscuit, similar to an English Marie biscuit. If you can’t find them, you can substitute them with vanilla wafers, shortbread cookies, or even crushed Ritz crackers for a more salty-sweet contrast.
• Can I make this ahead of time? This dessert is at its absolute best when assembled and served shortly after the meringue base comes out of the oven. The contrast between the warm, crispy meringue, the cool cream cheese frosting, and the fresh strawberries is key. If you must make it ahead, store the components separately and assemble just before serving.
• How to get a perfect meringue? Start with a scrupulously clean, grease-free bowl and beaters. Any trace of fat can prevent the egg whites from whipping up to their full volume. Adding the sugar slowly and ensuring it dissolves is key to a stable, glossy meringue.

What To Serve With Strawberry Meringue Cake

This stunning cake is a complete dessert all on its own.

This unique and impressive dessert is the star of any show. It is perfect for:

• A special occasion or birthday party
• A summer gathering or potluck
• A simple but elegant dessert after dinner

How To Store Strawberry Meringue Cake

This dessert is best enjoyed on the day it’s made.

• Best Eaten Fresh: The magic of a Mostachon is its unique texture. The meringue base will soften considerably as it sits with the frosting. It’s highly recommended to eat this dessert on the day it is made.
• Refrigerate Leftovers: If you have leftovers, store them in the refrigerator. The base will become softer and chewier, but it will still be delicious for a day or two.

Strawberry Meringue Cake (Mostachon) Nutrition Facts

An estimated guide per serving.

• Calories: 480 kcal
• Carbohydrates: 60 g
• Protein: 8 g
• Fat: 24 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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