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Normally a mostachon cake is thinner and the quantities would be 4 egg whites (instead of 8) and 1 cup of caster sugar (instead of 1 3/4 cups). If you want to have the more traditional version of Mostachon, please replace the egg white and sugar quantity with this one but keep the other ingredients the same.
Mostachon is a Mexican dessert dish that I learned to make from my Tia Telma. It is a simple refreshing fruit cake that can please any crowd. I have seen a lot of other variations online that make it with a bunch of other ingredients that you don’t need. Here is a much simpler and tastier version to try out.
Mostachon de Fresa is a delicious Mexican fruit topped cake similar to a pavlova! Fluffy meringue is folded with nuts and cookie crumbs and then topped with a delicious cream cheese filling and fresh, sliced strawberries!
This is one of my favourite homemade cakes. It is called ‘Mostachon’ (big mustache)… no idea why, but it is sort of a specialty in my hometown of Monterrey, Mexico.
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