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Homemade Mostachon Cake with fruit, large slice, amateur phone photo

Mostachon Cake

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  • Author: elodie
  • Total Time: 1 hour
  • Yield: 10–12 servings 1x
  • Diet: Vegetarian

Description

A classic Mexican dessert from Monterrey, Mostachon Cake features a crunchy meringue base with pecans and Maria cookies, topped with a creamy layer and fresh fruit. It’s a showstopping treat perfect for celebrations and family gatherings.

Ingredients

Scale

For the Meringue Base:

  • 6 large egg whites, at room temperature

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 cup chopped pecans (or walnuts/almonds)

  • 1 cup crushed Maria cookies (about 15 cookies)

For the Creamy Topping:

  • 8 oz (225g) cream cheese, softened

  • 1 cup heavy whipping cream

  • 1/2 cup powdered sugar

  • 1 teaspoon vanilla extract

For Decoration:

  • 2 cups mixed fresh fruit (strawberries, kiwi, grapes, mango, etc.)

Instructions

  1. Preheat the Oven:
    Preheat oven to 350°F (175°C). Line a 9-inch round cake pan or springform pan with parchment paper.
  2. Make the Meringue Base:
    In a clean, dry mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff, glossy peaks form. Mix in vanilla.
  3. Fold in Pecans & Cookies:
    Gently fold in chopped pecans and crushed Maria cookies using a rubber spatula, being careful not to deflate the meringue.
  4. Bake:
    Pour mixture into the prepared pan and smooth the surface. Bake for 30–35 minutes, or until golden and set. Cool completely in the pan.
  5. Prepare Creamy Topping:
    In a separate bowl, beat the cream cheese until smooth. In another bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold whipped cream into the cream cheese until fully combined
  6. Assemble Cake:
    Remove the cooled meringue base from the pan and place on a serving plate. Spread the creamy topping evenly over the base.
  7. Decorate:
    Arrange fresh fruit on top just before serving.

Notes

  • Substitute pecans with walnuts or almonds if desired.

  • Gluten-free vanilla wafers can replace Maria cookies for a gluten-free option.

  • Add fruit right before serving to keep it looking fresh.

  • Best enjoyed the same day, but can be refrigerated for up to 3 days.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 slice (1/12 cake)
  • Calories: 285
  • Sugar: 21g
  • Sodium: 85mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg

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Find it online: https://www.elodierecipes.com/mostachon-cake/