Strawberries & Cream Mostachon Cake

Here is an easy-to-make Valentine’s Day dessert you can make this month. Satisfy your sweet cravings with this Strawberries & Cream Mostachon cake recipe made with whipped cream and fresh strawberries, and dulce de leche.


• 5 eggs
• 1 ¼ cups sugar
• 2 ½ cups almond flour
• ½ tsp. cinnamon
• ½ zest of lemon
• ½ zest of orange
• 16 strawberries
• 2 cups dulce de leche
• 4 cups whipped cream

First, pre-heat oven to 350 degrees Fahrenheit. In a bowl, place the almond flour, cinnamon, fresh lemon zest, and fresh orange zest and set aside. In a separate bowl whisk the sugar and eggs together until light and fluffy. This will take a few minutes. Once ready, gently ribbon fold in the egg mixture into the almond flour mix, and fold gently until smooth and lump-free. Then, pour the batter into an 8 X 8 square pan that is greased and lined with parchment paper. Next, bake for approximately 20 minutes or until golden brown and the cake tester comes out clean. Baking time may vary depending on your oven. Remove from oven, let cool for 5 minutes and remove carefully from baking pan, and place on a cooling rack. After the cake has completely cooled-off, pipe your dulce de leche over the cake and then decorate with your favorite whipped cream and add strawberries. Enjoy!

By Pastry Chef Armand Berger
Toro Toro |