Guava Mostachón

Name: Guava Mostachón
Prep time: 130 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 8 egg whites; 1 teaspoon cream of tartar; 1 teaspoon vanilla essence; 1 1/2 cups sugar, 300 g; 3 cups walnuts, chopped; 2 cups crackers; 2 cups cream cheese, for the frosting, 380 g; 3/4 cups icing sugar, 100 g; 2 tablespoons orange zest; 1 1/2 cups guava, quartered; 1/4 cups walnuts, chopped; 1/2 cups dulce de leche, shredded for decoration

Marielle Henaine

This typical dessert from the north of the country is a true delight; it is a cake made with meringue, walnuts, and salty crackers that you won't be able to stop eating due to its delicious flavor. Decorated with guava, dulce de leche, and walnut. You will love this mostachón!

Reviewed by Editorial Team of Kiwilimón

Published: 20-10-2020

Preparation

1h 10 mins

Medium

Preheat the oven to 160°C. In a mixer, beat the egg whites and cream of tartar on high speed until stiff peaks form, gradually add the vanilla and sugar in a rain-like manner, beat for about 5 minutes until you achieve a shiny color and stiff peaks. Gently fold in the walnuts and the salty crackers. Pour into a greased mold lined with parchment paper to prevent sticking. Bake at 160°C for 1 hour. Let cool and carefully unmold to avoid breaking. To make the frosting, beat the cream cheese until completely smooth, add the powdered sugar and orange zest. Cover the mostachón with the frosting and guavas, sprinkle with walnut and decorate with dulce de leche. Enjoy.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

270.7

kcal

13.54%

Carbohydrate, by difference

46.4

15.47%

Protein

2.9

5.8%

Total lipid (fat)

8.6

13.23%

null

100

null

Provided by

Tips

The mostachón tends to dry out if baked too long. Wait for it to cool completely before unmolding to prevent breaking. You can use canned guava if fresh guava is not available.

Guava Mostachón

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter