Cindy made this Mostachon (big moustache), a speciality of Monterey in Mexico. The cake has a deliciously chewy walnut meringue base and a rich cream cheese topping which droops around the edges – hence the name? It’s always served with fruit, in this case it was strawberries.
Preheat oven to 170°C (340ºF). Grease and line the base of a 22cm (9″) springform cake pan. Using an electric mixer, whisk 6 egg whites with a pinch of salt until you have soft peaks. Continue whisking while adding 1⅓ cups of caster sugar, a little at a time until you have stiff peaks. Add 2 teaspoons of pure vanilla extract and combine. Fold in 150g (5.3 oz) of plain sweet crushed biscuits and ⅓ of a cup of crushed walnuts, then spoon the mixture into the pan and smooth the top. Bake for 30 minutes or until golden brown and dry to touch. Remove the cake from the oven and allow it to cool completely before adding the topping. To make the topping beat 250g (8.8 oz) of cream cheese for 5 minutes until smooth then beat in 250g (8.8 oz) of sour cream, 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract. Spread this over the cake and top with sliced strawberries.
* from this recipe by Phoebe Wood
michelle picker cooks 