How to Make Brazo de Mercedes
By PutoPinoy on Sunday, June 03, 2007 At
Sunday, June 03, 2007
Brazo de Mercedes is a foam-type meringue cake. One follows 3 basic steps to make it: 1) preparing the yema filling, 2) preparing the roll and 3) preparing the brazo de mercedes itself.Materials/Utensils:
- measuring spoon
- spatula
- cooking oil
- brush
- baking tray
- wax paper
- cake comb
- cake tester
- double boiler
- paddle
- wooden spoon
- 3-speed electric mixer
- oven
I. Preparing the Yema Filling
Ingredients:
- 700 gm or 10 egg yolks
- 1 tbsp vanilla
- 1 can condensed milk
- Combine condensed milk, vanilla and egg yolks in a double boiler.
- Heat mixture and stir continuously with a wooden spoon for at least 30 minutes until thick and lemon colored.
- Remove from boiler and set aside.
II. Preparing the Roll
Ingredients:
- 216 gm sugar
- 5 gm cream of tartar
- 360 gm or egg white from 12 eggs
- Preheat oven to 350°F for 30 minutes.
- Add cream of tartar to egg whites. Beat in electric mixer at high speed.
- Gradually add sugar, white beating until mixture rises. Switch off mixer.
- Brush baking tray with oil. Line tray with wax paper. Brush wax paper with oil.
- Pour the egg white mixture into the tray making sure it is evenly distributed, Comb the top portion of the mixture with a cake comb.
- Bake at 350°F for 40 minutes or until done. Do the toothpick test to make sure.
III. Preparing the Brazo de Mercedes
- Spread out a piece of cacha cloth and lightly dust it with sugar.
- Loosen roll from edges of pan with spatula and invert pan into the prepared cacha cloth that will catch the cake. Remove pan and carefully peel off wax paper lining.
- Spread yema filling over half of the meringue roll.
- Roll up meringue gently, starting from the part with yema filling.
- Spread yema filling on the other half of meringue roll. Continue rolling until the cake is fully rolled.
