It’s been a month since I bake a cake but it’s been years since I baked a Brazo de Mercedes cake. I think the last time we bake this cake was when I was still in college, ganun na katagal! Imagine?! And you know what?! This cake is one of my favorite cake! Ever! I’d rather choose this cake over chocolate cake because that’s how I love this! I’ve craved for Brazo de Mercedes last weekend so I decided to make one and since we were in our house at Antipolo too.
My younger sister, Isang helped me bake this cake. At first we were both skeptical if I can bake it because we completely forgot how to bake this but thanks to Manong Google because we were able to get a good recipe from the world-wide-web. I found the recipe from Panlasang Pinoy website. And I love the consistency of their recipe.
- 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
For the meringue:
- Beat the egg white using an electric mixer.
- Add cream of tartar until soft peaks form.
- Gradually add the sugar. Continue mixing until texture is semi-firm.
- Line a large cookie sheet with parchment paper greased with butter or oil and spread the meringue evenly on top.
- Pour the meringue on top of the greased parchment paper then spread evenly using a spatula.
- Bake at 350 degrees Farenheit for 20 minutes or until top of meringue turns light to medium brown. (Note: Don’t panic when you see the meringue risen because it will fall back flattish later)
- Remove the meringue from the oven, cool down for a few minutes then set aside.
For the filling:
- In a sauce pan, combine condensed milk, egg yolks and vanilla.
- Simmer over low heat while stirring constantly until mixture becomes thick.
- Remove from heat. Set aside.
Now here’s the most tricky and exciting part!
- Sprinkle some confectioners sugar on top of the meringue then place parchment 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. Slowly flip the meringue on the other side.
- Remove the baking tray and the parchment paper (you should now see the opposite side of the baked meringue) then spread the filling over the meringue.
- Roll the meringue. You can use the parchment paper for rolling the meringue, remove it carefully once your rolled it. Make sure that the layer with filling is rolled inward.
- Transfer to a serving plate and serve. And that’s it!
- Devour and indulge in every bite !
Happy weekend and happy baking! 🙂