Mostachón (Mexican Meringue Cake)

Hello there!

I hope you are doing great, Remember the cooking class giveaway? One of the winners wanted to learn how to make this classic Mexican dessert. Personally, I think this dessert is AMAZING! and it might be underrated, You know what we like on desserts, easy to make and easy to impress! I know you will impress anyone you make this for. Here goes!

Recipe

Ingredients

• 1 Ritz cookies pack (or Marias)

• 5 egg whites

• 2 cups chopped pecans

• 1 cup sugar

• 1 tsp cream of tartar

• 1 tsp vanilla

• 1 tsp baking soda

For the frosting

• 2 packs cream cheese

• 3/4 cup powdered sugar

• 1 cup heavy cream

Directions

In a bowl, mix chopped pecans with chopped Ritz cookies

In a stand alone mixer, Make a French meringue with the egg whites and sugar ( Whisk egg whites at high speed, and slowly add sugar. Add in 3 times.)

Add the cream of tartar to your meringue

Whisk your meringue until you have a hard peak

Fold in the pecans and cookie mix.

Bake In a parchment lined mold (8 inch) at 280 F for about 40 min

While the cake bakes, in a stand alone mixer using the paddle attachment, cream the cream cheese until it’s very smooth and slowly add powdered sugar and heavy cream, set aside

When your cake is ready, set aside to cool and once it cools down add the frosting on top and add your favorite fruit topping. My recommendation is to use strawberries or fresh mango.

Enjoy!