Meringue Cake from Mexico or mostachón de fresas

Today we have a Mexican cake from the north called “mostachón de fresas.” Its base is a nut-based meringue (including crackers) a cream-cheese topping and of course strawberries. I learned that you can basically decorate with any kind of fruit. In Mexico mangos are pretty popular, but I figured since we have strawberry season and strawberries are also popular for this cake, I would stick to the traditional version. It may sound like a strange combination, especially the salty crackers, but my husband and me loved it.

Most people will think of savoury dishes when they think of Mexican cuisine. I mean, Mexico has a lof to offer; enchiladas, quesadillas, tacos, carnitas, mole, the list goes on and on. However, I was determined to create something sweet. Unfortunately, Latin America (and I am including Mexico here) is not known for its baked goods. Maybe it has to do with the fact that you will not want to turn on the oven in hot temperatures. I will never forget the first time I opened the oven of my Colombian parents-in-law. I realized that they misused it as a shelf or drawer. Maybe it has to do with the fact that Latinos love to cook and bake “a ojo”, so basically by sight. Since baking is a pretty exact science, it comes as no surprise that cakes and desserts are not as common. But this cake is really wonderful, nutty, crunchy, creamy, and fresh, it just has it all.

Credit: Adapted from Cocina a Natural (in Spanisch)

Print Recipe

Mexican Meringue Cake: mostachón de fresas

Serves: One 20-23cm/8 inch ∅ springform

Prep Time: 45min – Cooking Time: 30min – Total Time: 1 15min

This Mexican meringue cake is naturally gluten-free and contains an egg-white, nuts and crackers base, a cream with dairy products and fresh strawberries.

Ingredients

• Cake
• 70 grams of salty crackers
• 120 grams of walnuts
• 4 egg whites
• 100 grams of regular sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of baking powder
• 
  
• Topping
• 150 grams of cream cheese
• 80 grams of regular sugar
• 150 grams of heavy cream
• 200-300 grams of strawberries

Instructions

1

For the cake line a 20cm/8inch cake pan with parchment paper, preheat oven to 160 degrees Celsius.

2

Process the crackers into fine crumbs, you can do this with a sealed bag and a rolling pin. Chop walnuts. You can also process the walnuts, however, I like to leave a bit more crunch. Place both in a large bowl. Beat the egg whites in a fat-free bowl until soft peaks form. Gradually add the sugar while beating and beat until stiff and glossy. Just very briefly beat in vanilla extract and baking powder. Fold in the meringue with the crackers and nuts. Once combined, spread in the prepared cake pan and bake for about 30min. If the top browns too much, cover with aluminium foil. Let cool and release from cake pan.

3

For the topping beat all ingredients except for the strawberries until you have the consistency of whipped cream. You can either spread the cream with a spoon on top of the cake, or you can transfer to a piping bag and pipe a nice edge like I did. If you pipe, you will be able to do two layers. Then wash and hull the strawberries, cut vertically and decorate the cake with it (see picture). Enjoy!

I would have never thought of mixing nuts with crackers and meringue, top this off with cream cheese and whipping cream and then decorate with sliced strawberries, but mostachón de fresas is just that, a crazy mix that turns out to be very delicious.