Think pavlova, Mexican-style. Believed to have originated in Monterrey in Mexico’s north-east, mostachon is a traditional meringue cake, which typically includes crushed plain biscuits and walnuts in the meringue to create an extra crisp base. The topping is dependent on whatever fruit is in season, but sliced strawberries make for an especially pretty finish. You will need a 22cm springform pan for this recipe.
- 6 egg whites
- 295 g (1⅓ cups) caster sugar
- 2 tsp vanilla extract
- 150 g plain sweet biscuits, crushed
- 35 g (⅓ cup) walnuts, crushed
- sliced strawberries, to serve
Cream cheese icing
- 250 g packet cream cheese
- 250 g sour cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 45 minutes
Preheat oven to 170°C. Grease and line the base and sides of a 22 cm springform cake pan.
Using an electric mixer, whisk egg whites and a pinch of salt to soft peaks. Add sugar, 1 tbsp at a time, whisking constantly, to stiff peaks. Add vanilla and whisk to combine.
Fold in crushed biscuits and walnuts, then spoon into pan, smoothing the top. Bake for 30 minutes or until golden and top is dry to touch. Cool completely.
Meanwhile, to make icing, using an electric mixer, beat cream cheese for 5 minutes or until smooth, then beat in remaining ingredients until combined. Spread over cooled cake and serve topped with sliced strawberries.
Photography Brett Stevens
As seen in Feast magazine, February 2014, Issue 28.