Brazo De Mercedes

A rare treat back home was this sweet soft meringue with custard filling. a sinful delight for cake lovers. Missing home made me brave this recipe and proud to have made this a hit in family gatherings.

Ingredients:

8 eggs, separated
12 tsp. cream of tartar
1 tsp vanilla extract
1/2 cup granulated sugar
1 can condensed milk
1/2 tsp cornstarch
oil spray
mixed 1/2 cup cornstarch and 1/2 cup icing sugar

Procedure:

1. Combine egg whites and cream of tartar. Beat using electric mixer until soft peaks form.

2. Make the meringue by gradually adding the granulated sugar and 1/2 tsp cornstarch. Continue mixing until texture is semi-firm.

3. Preheat oven to 350deg F.

4. Put parchment paper on flat baking tray. Spray with baking oil and spread meringue evenly. Serrate with fork on all surface.

5. Bake for 21 minutes or until color turns into light brown.

6. While baking meringue, make the filling by combining condensed milk and egg yolks on a small pot. Apply medium heat and continue stirring until texture becomes thick.

7. Once semi-thick, turn off heat and add the vanilla extract to the filling mixture. Mix thoroughly and set aside to cool.

8. Remove meringue from oven. Prepare a larger tray with parchment paper.

9. Let the meringue cool off for 5 minutes.

10. Sprinkle the cornstarch and icing sugar mix on top of meringue. Place the parchment paper on top of the meringue followed by the tray. The meringue should be sandwiched between two trays by now.

11. Flip the trays. The new parchment paper and larger tray should now be in the bottom.

12. Remove the first baking tray and parchment paper. You should now see the white bottom part of the meringue.

13. Spread the filling over the meringue. Cut out any burnt sides.

14. Roll the meringue lengthwise securing it with the parchment paper.

15. Transfer to serving plate. Sprinkle additional cornstarch and icing sugar mix on top.

Brazo de Mercedes

Brazo de Mercedes. Photo by yoppy

Brazo de Mercedes is a creme filled roll cake with meringue. It is just like a swiss roll. Swiss roll or jelly roll is a type of sponge cake roll. The thin cake is made of eggs, flour and sugar and baked in a very shallow rectangular baking tray, called a sheet pan. The cake is removed from the pan and spread with jam or buttercream, rolled up, and served in circular slices.

This is a sweet roll cake commonly store bought in the Philippines. One of my favorite cakes besides mocha cake.

Ingredients for the Filling:

5 cups milk 

1 cup sugar 

2 tablespoons unsalted butter 

1 tablespoon vanilla extract 

8 egg yolks 

1/4 cup toasted and finely grounded cashew nuts 

Procedure:

1. In a saucepan, simmer milk over low heat until reduced (approximately half the initial amount). 

2. Add sugar, butter and vanilla extract, stirring all the while. Remove from heat. 

3. Beat egg yolks in mixing bowl. Gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. 

4. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.

Ingredients for Meringue:

10 egg whites 

1 cup sugar 

1 teaspoon vanilla extract 

Procedure:

1. Preheat oven to 400deg F or 200 deg C.

2. Beat egg whites until stiff. 

3. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. 

4. Line large cookie sheet with parchment paper greased with butter and flour. 

5. Spread meringue on top. Bake until brown. 

6. Spread filling evenly on top of meringue and roll into a log. Brush with butter and put again in the oven until brown.