Mostachon is a Mexican dessert. It includes meringue, Maria cookies or animal crackers, walnuts, pecans, and cream cheese icing. This dessert is light and fluffy, so it’s great for any occasion. The Spanish word “mostachon” means “big moustache.” This refers to the thick layer of cream cheese icing on the cake.
The mostachon started in Monterrey, Mexico, but it is now popular all throughout the nation. It is often served at weddings, birthdays, and other important events.
This dessert is tasty and can be made in many ways. It will please people of all ages and is easy to create at home. We’ll talk about its history, what goes into it, and how to make it in this post. There’s even a recipe you may try.
History of Mostachon
Mostachon is a delicious dessert from Mexico, but no one knows where it comes from for sure. It is thought to have begun in Monterrey in the 1800s. It appears like it has a mustache on top, which is why they name it “mostachon.”
It became quite popular in Monterrey in the early 1900s. People would have it during weddings, birthdays, and other important events. Rich folks really enjoyed it and thought it was a special treat.
Mostachon started to be popular in other regions of Mexico in the 1950s. A lot of people like it now, and it’s a typical Mexican dessert.
Mostachon is not only tasty, but it also has a purpose. People in Mexico commonly eat it during large events like weddings and birthdays. It’s also a wonderful pleasure in Monterrey that they want to share with guests.
There are a few stories regarding how mostachon got its start:
Some individuals say that nuns in Monterrey were the first to do it. They had some egg whites left over and didn’t want to throw them away, so they thought of making a meringue cake. They put walnuts and pecans on top for taste and cream cheese icing on top.
There is also a story of a man who loved a woman. He cooked a cake with icing that looked like a mustache out of cream cheese because he wanted to win her over. The woman enjoyed the cake so much that she said yes to his proposal.
Another story is about a baker who wanted to produce a different style of cake with meringue. He made the decision to add Maria’s cookies to the mixture. The cookies made the cake crunchy and protected it from getting dry.
What you need, how to make it, and tips for making mostachon
Things you need to make Mostachon
Ingredients, Recipe, and Tips for Making Mostachon
Ingredients for Mostachon
To make mostachon, you will need the following ingredients:
- Softened unsalted butter (1 cup or 2 sticks),
- Granulated sugar (1 3/4 cups),
- Vanilla extract (1 teaspoon),
- Baking powder (1/2 teaspoon),
- Cream of tartar (1 teaspoon),
- Walnut halves (1/2 cup),
- Pecan halves (1/2 cup),
- Maria cookies or plain animal crackers (3 ounces), and
- Powdered sugar (3 cups).
Recipe
- First, preheat your oven to 350 degrees F (175 degrees C). Then, make sure to grease and flour a 9-inch springform pan to prevent the cake from sticking.
- Take a large bowl and beat the egg whites and cream of tartar until they form soft peaks. Gradually add sugar while continuing to beat until stiff peaks form. Then, incorporate the vanilla extract.
- In a separate bowl, whisk together the baking powder, walnuts, pecans, and Maria cookies. Carefully fold the mixture into the beaten egg whites until all ingredients are blended.
- Pour the batter into the prepared pan, ensuring that it is evenly distributed. Preheat the oven and bake the cake for 30-35 minutes until it turns golden brown. Allow it to cool before serving or eating.
- Let’s proceed to making the frosting. Begin by blending the butter and powdered sugar until the mixture is creamy and consistent. Then, incorporate the vanilla extract and mix well.
- Once the cake has cooled completely, spread the frosting over it. If you like, you can also add a delicious touch by garnishing it with fresh strawberries.
That’s it! Your cake is ready to be enjoyed.
Substitutions
- You may use any cookie that is the same size and texture as Maria cookies if you don’t have them.
- You can switch out the walnuts and pecans for almonds, pistachios, or hazelnuts for a different nut flavor.
- If you don’t have cream cheese, you may use mascarpone cheese or sour cream instead.
- You may also change the flavor of the cream cheese frosting by adding cocoa powder, lemon zest, or orange zest.
Tips for the Best Mostachon
- Before beating the egg whites, make sure they are at room temperature.
- Don’t beat too much, or the egg whites will get dry and grainy.
- To keep the mixture from curdling, add the sugar slowly.
- Keep an eye on the cake while it bakes; the top should be golden brown and the middle should still be soft. Let the cake cool all the way down before icing it for the best set.
Bottom line
Mostachon is a light and tasty Mexican dessert that has become popular all over the country. The meringue base, walnuts, pecans, and Maria cookies come together to make a delicious treat that is great for any occasion. This dessert is sure to make people happy, whether they eat it at a wedding, a birthday party, or just because they made it.
Tags: creamy cakemexican cakeMexican dessertMostachon