Berries meringue cake / Mostachon

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A few days ago it was my birthday, and my sister asked me what cake I would want , that she would make it for me, and this is what I chose. It´s simple, a crunchy meringue base, then whipped cream and fresh fruits to top it off. 

Now, this recipe asks for cream of tartar, which is usefull for the egg whites to rise properly and stay like that for a longer time, but if you use a lot you will get a bitter flavor. I remember when I started using it, I said to myself “go ahead, use a little more, it will be better”, little did I know it would make it all bitter. So, as a tip, just use the amount the recipe asks for.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings: 10
For the mostachon:
  • 5 egg whites
  • 1 pinch salt
  • 1/8 tsp cream of tartar
  • 1 C sugar
  • 1 C nuts chopped, optional
  • 1 pack Ritz* cookies or any salty cookie, chopped, almost ground
  • 1 tsp baking powder
  • 1 tsp vanilla extract
For the cream:
  • 1 C whipping cream
  • 8 oz (225 gr) (usually 1 pack) cream cheese
  • 1/4 C cream
  • 1 C confectioners sugar
  • Vanilla extract to taste
To garnish:
  • Fruit of your choice
For the mostachon:
  1. Preheat the oven at 350°F. 

  2. Place the egg whites, salt and cream of tartar in a clean and dry bowl and beat them until stiff (once they turn white and have risen a lot), now beat in the sugar and baking powder and continue beating until you get a shiny stiff meringue.

  3. Add in the vanilla, the cookies and the nuts and incorporate using a rubber spatula, from the outside in. 

  4. Pour this mixture onto a round detachable cake pan and bake at 350°F for 40 min. aprox. or until it starts to turn golden.

  5. Let it cool completely and set aside.

For the cream:
  1. In a bowl beat the whipping cream until it forms soft peaks.

  2. In a different bowl beat the cream cheese, the table cream, the confectioners sugar and the vanilla extract together until soft and fluffy.

  3. Now stir in the whipped cream to this and mix in three separate additions, mixing form the outside in.

  4. Fridge the cream until you use it. 

To assemble:
  1. Turn out the mostachon base and place it on a cake stand or a large plate.

  2. Carefully spread the cream over the whole base. 

  3. Place on top the fruit you chose. 


Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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