This Strawberry Mostachon — a light, airy Mexican cake made with meringue, Maria cookies, walnuts, and pecans, then topped with cream cheese frosting and fresh strawberries — is a perfect dessert for your Valentine’s Day menu.
Recipe by Isabel Eats; recipe and photo courtesy of California Strawberry Commission
Makes 12 slices
Equipment
Stand mixer or electric hand mixer
9-in. springform pan
The Cake:
1 t. olive oil for greasing pan
8 egg whites
1 t. cream of tartar
1½ c. granulated sugar
1 t. vanilla extract
½ t. baking powder
½ c. walnut halves
½ c. pecan halves
3 oz. Maria cookies or plain animal crackers
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, then grease the bottom and sides of the pan with olive oil. Set aside.
Add egg whites and cream of tartar to a stand mixer or a large bowl. Beat on high until soft peaks form, about 3 minutes.
Turn the mixer to low and slowly add the granulated sugar, vanilla extract, and baking powder. Beat for an additional minute, or until the mixture is shiny, glossy, and stiff peaks form. Set aside.
Add walnuts, pecans, and cookies to a food processor. Pulse until mixture is ground.
Pour the nut mixture into the egg white mixture. Gently fold together until everything is thoroughly mixed together without over-mixing. Gently pour the cake batter into the prepared pan. Bake for 50 minutes.
Remove the cake from the oven and let rest on the counter until completely cool, about 2 hours.
The Topping:
8 oz. ⅓ less fat cream cheese
½ c. light sour cream
¼ c. powdered sugar
1 t. vanilla extract
1 lb. strawberries hulled and thinly-sliced top to bottom
Add cream cheese, sour cream, powdered sugar, and vanilla extract to a stand mixer or a medium mixing bowl. Beat on high until completely smooth.
To Assemble: Gently remove the cake from the pan and transfer to a serving plate. Layer the top of the cake with cream cheese topping and decorate with sliced strawberries.