Best 3 Strawberry Meringue Cake Mostachon Recipes

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Indulge in the delightful Strawberry Meringue Cake, also known as the Mostachon, a captivating dessert that harmoniously blends sweet and tangy flavors. This luscious cake comprises layers of fluffy meringue, luscious strawberry filling, and a creamy custard heart, all enveloped in a delicate crumb crust. Experience the symphony of textures and flavors as you relish each bite of this heavenly creation.

The recipe section of this article offers a detailed guide to crafting this delectable treat, ensuring a perfect outcome every time. Embark on a culinary journey as you learn the art of crafting the meringue layers, preparing the luscious strawberry filling, and creating the velvety custard center. Additional recipes included in this article cater to various dietary preferences and skill levels, making this dessert accessible to all. Discover the secrets to making a gluten-free version, a vegan adaptation, and a simplified recipe for aspiring bakers.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY MERINGUE CAKE



Strawberry Meringue Cake image

"Guests say 'Wow!' when I present this torte," reports field editor Dorothy Anderson of Ottawa, Kansas. "Mashed berries add flavor to the cream filling."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1-1/3 cups orange juice
4 large eggs, separated
1-1/2 teaspoons grated orange zest
1/4 teaspoon cream of tartar
1 cup plus 1/4 cup sugar, divided
2 cups heavy whipping cream
2 pints fresh strawberries, divided

Steps:

  • Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 231mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

STRAWBERRY-PEACH MOSTACHON



Strawberry-Peach Mostachon image

super easy and mega delicious

Provided by marcela estrada

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 12

1/2 c pecan extra fine cut
1 pkg crackets or ritz cookies crumbs (the big one)
4 eggs white
1 tsp cream of tartar
1 c sugar
1 tsp vanilla extract (for cake)
1 pkg cream cheese
1 c heavy cream
1/2 c confectioners' sugar
1 tsp vanilla extract (for the icing)
fruit of your choise, strawberry, pineapple and peaches are the most popular
1 tsp baking powder

Steps:

  • 1. we start with the cake: Preheat the oven to 350 F because the oven must be hot or its not going to work with the cake. in a bowl you put the cream of tartar and the eggs white and start to beat until stiff then you add the sugar very slow, add the vanilla, the rexal or baking powder, when everything its completly add together we stop the beat.
  • 2. then with a spatula and step by step add the cookies crumbs and the pecan add together all the ingredients with the spatula not use the electric mixer or everything its gonna be a mess and useless when everything its together put it on a 9 or 7 inch springform pan or in a individual springform pan and put in the oven for 20 min. ONLY 20 MINUTES, you don need to check it or anything just 20 min and the cake its out, remove the springform side and let it cool.
  • 3. The Icing you dont gonna belive it, its DELICIOUS!!! ok you put in a bowl the cream cheese and the confectioners sugar, beat it and when they are together add the heavy cream and then the vanilla until it look like icing and put in the fridge for 30 min.
  • 4. when the cake its cold or little warm you can add the icing be generous and put alot in the cake, its very important that the icing its very very hard if not its gonna start to melt. then add the fruit of your choise and decorate with pecan, mini chocolate, adding 2 types of fruit and enjoy it.

FLOURLESS PISTACHIO CAKE WITH STRAWBERRY MERINGUE



Flourless Pistachio Cake with Strawberry Meringue image

This gluten-free cake makes a stunning end to a Passover meal or any springtime dinner, with surprisingly bright layers of green pistachio cake and pink strawberry meringue.

Provided by Anna Stockwell

Categories     Cake     Dessert     Passover     Kid-Friendly     Wheat/Gluten-Free     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Spring     Mother's Day     Small Plates

Yield 10-12 servings

Number Of Ingredients 17

For the cake:
Vegetable oil, for cake pan
1 1/2 cups shelled unsalted pistachios (8 ounces)
3/4 cup sugar, divided
6 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt, plus more for egg whites
1/4 teaspoon ground cardamom
For meringue topping:
1 1/3 cups freeze-dried strawberries (1.2-ounce package)
5 egg whites, at room temperature
1/2 teaspoon white vinegar
1 cup almond flour (4 ounces)
1 cup superfine sugar
1 tablespoon potato starch
Special Equipment:
9-inch springform pan

Steps:

  • Make the cake:
  • Preheat oven to 325°F. Lightly brush a 9-inch springform pan with oil and line bottom with a round of parchment paper. Brush parchment with oil and set pan aside.
  • In a food processor, pulse pistachios with 1/4 cup sugar until finely ground (avoid overgrinding); set aside.
  • In two large bowls, separate the 6 eggs into yolks and whites, reserving the sixth egg white for another use. Add 1/4 cup sugar, vanilla, salt, and cardamom to bowl with egg yolks and beat using an electric mixer until thick and pale yellow, about 2 minutes. Set egg yolk mixture aside and thoroughly clean and dry the beaters.
  • Add a pinch of salt to the bowl with the egg whites and beat using an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup sugar, and continue beating until stiff peaks form.
  • Add half of the whipped egg whites and all of the ground pistachios to the egg yolk mixture and fold until combined. Add the remaining egg whites and fold until batter is just combined. Pour batter into prepared pan and smooth top with a rubber spatula. Bake until beginning to brown and just barely set, 20-25 minutes.
  • Meanwhile, make the meringue topping:
  • In a food processor, process the strawberries into a fine powder. Set aside 1 Tbsp. of the powder for decorating the cake, and pour the remaining powder into a medium bowl. Whisk in the almond flour and the potato starch.
  • In a large bowl using an electric mixer, beat 5 egg whites and vinegar until soft peaks form, then gradually beat in the sugar and continue to whip until meringue is stiff and glossy and all the sugar has dissolved, 7-8 minutes. Gently fold almond mixture into meringue until just combined.
  • Remove cake from oven. Using an offset spatula or table knife, spread meringue mixture evenly over hot cake, starting from the outside and working your way into the center. Return cake to oven and bake until meringue is lightly browned and crisp, 25-30 minutes. Transfer pan to a wire rack to cool, and immediately run a knife around the edge of the cake to loosen it from the pan. Release and remove the side of the springform pan. Let cake cool at least 30 minutes before decorating.
  • Decorate the cake:
  • Place the reserved strawberry powder in a fine-mesh sieve and dust over cake as desired.
  • Do Ahead
  • Cake can be made up to one day before serving: cool to room temperature, loosely cover with plastic wrap, and store at room temperature.

Tips:

  • Use fresh strawberries: Fresh strawberries will give your cake the best flavor. If you can't find fresh strawberries, you can use frozen strawberries, but be sure to thaw them completely before using.
  • Make sure the egg whites are at room temperature: This will help them whip up to stiff peaks, which is essential for a successful meringue.
  • Don't overbeat the egg whites: Overbeaten egg whites will become dry and brittle, which will make your meringue tough.
  • Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Strawberry meringue cake is a delicious and impressive dessert that is perfect for any occasion. With its light and fluffy meringue, sweet and tangy strawberries, and creamy filling, this cake is sure to be a hit. Follow these tips to make sure your strawberry meringue cake turns out perfectly.

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