Meringue Cake from Mexico or mostachón de fresas

Mostachón de fresas, mexikanischer Kuchen

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.

Mostachón de fresas, mexikanischer KuchenMost 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.

Mostachón de fresas, mexikanischer Kuchen

Credit: Adapted from Cocina a Natural (in Spanisch)

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.


  • 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



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


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.


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!

Mostachón de fresas, mexikanischer Kuchen

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.

You Might Also Like


  • Reply
    Simone von zimtkringel
    Sunday June 26th, 2022 at 05:55 PM

    Oh salzig und süß! Das ist ja ganz genau meins! Das Rezept merke ich mir auf jeden Fall.
    Liebe Grüße

  • Reply
    Monday June 27th, 2022 at 09:33 AM

    Der klingt ja toll. Die Kombination aus süß und salzig ist da sicherlich sehr lecker.

  • Reply
    Monday June 27th, 2022 at 03:30 PM

    Das sieht ja oberlecker aus!

  • Reply
    Britta von Backmaedchen 1967
    Monday June 27th, 2022 at 03:50 PM

    Bisher habe ich süß und salzig immer getrennt, aber wenn ich deinen Kuchen so sehe sollte ich das doch einmal ausprobieren, aussehen tut er fabelhaft.
    Liebe Grüße

  • Reply
    Petra aka Cascabel
    Tuesday June 28th, 2022 at 03:32 PM

    Mir gefällt die Zusammenstellung von süß und salzig ausgesprochen gut! Und verlockend sieht der Kuchen auch noch aus. Danke für die Anregung 🙂

  • Reply
    Tuesday June 28th, 2022 at 09:14 PM

    Das klingt ja mal wieder spannend! Süß und salzig finde ich super. Ich glaube ich weiß was ich mit den letzten Erdbeeren der Saison machen werde. 🙂

  • Reply
    Wednesday June 29th, 2022 at 07:29 AM

    Eine sehr schoene Torte ist das!

    LG Wilma

  • Reply
    Zoe von fluffig&hart
    Wednesday June 29th, 2022 at 09:49 AM

    Baiser mit Nüssen und salzigen Crackern, das ist wirklich mal eine ungewöhnliche Kombi.

  • Reply
    Monday July 4th, 2022 at 08:05 PM

    Das wäre etwas für meine Schwester. Die liebt Baiser über alles.
    Viele Grüße Sylvia

  • Reply
    Tuesday July 5th, 2022 at 03:36 PM

    Hm, bei Walnüssen wäre ich allergiebedingt raus, vielleicht kann man das auch mit Mandeln zubereiten? Klingt nämich wirklich sehr köstlich.

    • Reply
      Saturday August 12th, 2023 at 06:13 PM

      Erdnüsse passen auch super.

  • Reply
    Wednesday July 6th, 2022 at 11:45 AM

    Wie gern würde ich das ein Stück vernaschen! ? LG Sonja

  • Reply
    Sunday July 21st, 2024 at 01:58 AM

    I love your recipe! Thank you for sharing it.
    Please know that Mexico does have famous pastries and baked goods – for example, a variety of sweet breads (conchas, cochinitos, etc), pan de muerto from the Day of the Dead, pastel de tres leches (“three-milks cake”), pastel chorreado (“dripping cake”), etc. There’s also key lime pie made with Galletas Marias and flan.

    • Reply
      Sunday July 21st, 2024 at 06:56 AM

      Hi Sam, I know that Mexico has a lot a cakes, pastries etc. to offer, I just haven’t gotten around to introducing them all!

    Leave a Reply