Mostachon is a Mexican cake made from meringue, Maria cookies (or animal crackers), walnuts, pecans, and cream cheese frosting. This treat is light and airy, making it ideal for any occasion. The name “mostachon” is Spanish for “big moustache”, referring to the thick layer of cream cheese frosting that tops the cake.
The mostachon originated in Monterrey, Mexico but is now popular throughout the country. It is regularly served at weddings, birthdays, and other special events.
This dessert is both delicious and versatile – appealing to all ages and easy to make at home. In this article we’ll discuss its history, ingredients, and preparation; plus there’s a recipe to try yourself.
History of Mostachon
Mostachon is a tasty cake from Mexico, but nobody knows for sure where it came from. People think it started in the city of Monterrey in the 19th century. They call it “mostachon” because it looks like it has a mustache on top, made from creamy frosting.
In Monterrey, it became really popular in the early 1900s. People would have it at parties and special occasions like weddings and birthdays. Rich people liked it a lot and saw it as a fancy treat.
Then, in the 1950s, mostachon started becoming popular in other parts of Mexico. Now, it’s considered a classic Mexican dessert that lots of people enjoy.
Mostachon isn’t just delicious, it has meaning too. In Mexico, people often have it at big celebrations like weddings and birthdays. It’s also a special treat in Monterrey and something they like to share with visitors.
There are a few stories about how mostachon came to be:
- Some people think nuns in Monterrey made it first. They had leftover egg whites and didn’t want to waste them, so they came up with the idea of a meringue cake. They added walnuts and pecans for flavor and topped it with cream cheese frosting.
- Another story is about a man who was in love with a woman. He wanted to win her over, so he baked a cake with a mustache-shaped frosting made of cream cheese. The woman liked the cake so much that she agreed to marry him.
- One more story is about a baker who wanted to make a different kind of meringue cake. He decided to put Maria’s cookies in the batter. The cookies made the cake crispy and kept it from being dry.
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).
- 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.
- If you don’t have Maria cookies, you can use any similar-sized and textured cookie instead.
- For a variation in nuts, you can replace walnuts and pecans with almonds, pistachios, or hazelnuts.
- In case you don’t have cream cheese, mascarpone cheese or sour cream can be used instead.
- You can also experiment with different flavors for the cream cheese frosting by adding lemon zest, orange zest, or cocoa powder.
Tips for the best mostachon
- Ensure the egg whites are at room temperature before beating.
- Avoid overbeating, as this can cause the egg whites to become dry and grainy.
- Gradually add sugar to prevent curdling.
- Monitor the baking time for the cake; it should be golden brown on top, yet still soft in the center. Allow the cake to cool completely before frosting for an optimal set.
Mostachon is a delightful and light Mexican dessert that has gained popularity throughout the country. Its meringue base, combined with walnuts, pecans, and Maria cookies, creates a delectable treat that is perfect for any celebration. Whether it’s enjoyed at weddings, birthdays, or simply as a homemade delight, this dessert is sure to bring joy to those who taste it.