This recipe is said to come from Monterrey, Mexico. Mostachon Cake is light, airy, crunchy, salty and not overly sweet. This desert has a meringue base and I used walnuts in this recipe but you can substitute pecans, almonds or another type of nut. This cake can be layered and topped with any of your favorite fruits like strawberries, blueberries, mango, kiwi and more. It is sure to PLEASE!