Brazo de Mercedes

brazo de mercedes1 Brazo de Mercedes

Brazo de Mercedes

To my surprise, I came home today with a big log of Brazo de Mercedes and some Danish pastries that my wife had baked. It was a feast! And this post is about it. This dish is one of her specialties and this is frequently requested by friends and families when there is a gathering which means only one thing, this dessert is so good.

Warning this is only for those who have a sweet tooth! Brazo de Mercedes (A Spanish word for Mercedes’ arms) a popular Filipino dessert which is made from a sheet of soft meringue rolled around a custard filling. This is a common cake served during special occasions but we barely make them in the Philippines as it is easier and cheaper to buy in Goldilocks, the bakeshop which popularized it. Even if it’s given a Spanish name I guess it does not have any Spanish origin at all as I never had come across any meringue dishes from a Mediterranean cuisine similar to Brazo de Mercedes.

(updated 04-09-2012)

Ingredients (Filling Condensed Milk Version)

2 cups Condensed milk
1 tbsp vanilla extract
10 egg yolks
1/4 cup ground toasted cashew nuts
Zest of 1 lemon

Ingredients (Filling Full Cream Milk Version)

4 cups Full Cream milk
1 cup sugar
2 tbsp butter
1 tbsp vanilla extract
10 egg yolks
1/4 cup ground toasted cashew nuts
Zest of 1 lemon

Ingredients (Meringue)

10 egg whites
1 cup sugar
1 tsp vanilla extract
1 tsp cream of tartar

Method (Filling Condensed Milk Version)


1. Beat egg yolks in a bowl then set aside.
2. In a saucepan combine together condensed milk, egg yolks, vanilla extract, cashew nuts and zest of lemon.
3. Place in low heat and once they thicken (consistency should be like a paste) turn the heat off and let it cool.

Method (Filling Full Cream Milk Version)

1. In a saucepan mix together milk and sugar, reduce mixture to 2 cups in very low heat.  The final consistency should be like a condensed milk.  Once consitency is thick add butter and mix well.
2. Beat egg yolks in a bowl then set aside.
3. In a saucepan combine together home made condensed milk, egg yolks, vanilla extract, cashew nuts and zest of lemon.
4. Place in low heat and once they thicken (consistency should be like a paste) turn the heat off and let it cool.

Method (Meringue)

1. Preheat oven to 200C.
2. Beat egg whites together with cream of tartar until stiff.
3. Now gradually add 1 cup sugar while beating then stir in vanilla.
4. Line a large cookie sheet with baking paper greased with butter.
5. Spread meringue mixture on the top of the paper then bake until top is brown which about 10 minutes is.
6. Have another greased baking tray ready again line with greased waxed paper. Invert the egg white meringue onto this waxed paper so that brown side is below.
7. Spread filling on the egg white meringue then fold one side of the meringue and roll to form a log. Dust with icing sugar.


Note : this recipe also appears @ Ang Sarap, original post can be seen here Brazo de Mercedes

 

 Brazo de Mercedes

© 2012, AngSarap. All rights reserved.


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  • ss

    Nice post! Good thing you share this great photo to us.
    hotels angeles city Pampanga

  • unoj

    WoW! 1 of my fave cake…mizz ko n… Itssss…sooooo… Yummmyyyy…;)

  • Mija

    Perfect yun meringue ko but I don’t understand why I was not able to roll it like a log….Pero masarap pa din according to friend critics….! I will try making again! Thnx

  • Kaara Kizah Paglinawan

    My favorite sino may alam alterntives ng cream of tartar wala ksi dito a greece

  • jhoe valenzuela

    i love your recipe, kc laging ubos sa goldilocks puregold laoag city kaya aq nlng magbe-bake…we always crave for it…thanks..

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