Here’s another yummy weekend coffee treat this weekend featuring Brazo de Mercedes. This another Asian sweet treat that perfectly complements the weekend coffee.
Brazo de Mercedez is originated from Spain and became popular in the Philippines as traditional Filipino meringue roll with custard filling. The cake name is translated into Mercedes Arm meaning Arm of Our Lady of Mercy, from Nuestra Señora de las Mercedes, a common devotional title for Mary, mother of Jesus.
This cake roll is not made from the usual sponge cake or any flour but made with meringue. The meringue is consist of egg whites, cream of tartar, and granulated sugar.
You will love this roll cake for the meringue melts in your mouth like butter and perfectly complement its custard filling. Brazo de Mercedes is a perfect weekend treat for gatherings.
Brazo de Mercedes Recipe | Weekend Coffee Treat
Ingredients
- 10 large raw eggs yolks and whites separated
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 3 tablespoons confectioners sugar
- 14 ounces condensed milk
Instructions
- Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.
- Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.
- Preheat the oven to 350 degrees Fahrenheit.
- Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
- Place the meringue on top of the greased wax paper then spread evenly using a spatula.
- Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.
- While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.
- Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.
- Remove the meringue from the oven and cool down for a few minutes.
- Sprinkle the confectioners’ sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar-sized baking pan or tray. The meringue should now be in the middle of two baking trays.
- Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue.
- Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.
- Transfer to a serving plate then serve.
- Share and enjoy!
This recipe is originally by Vanjo Merano of Panlasang Pinoy.
