Brazo de Mercedes is a Filipino dessert that I truly adore, mainly because of its meringue. The sponge-like texture is simply divine, melting effortlessly in your mouth. The subtle sweetness of the meringue perfectly complements the rich, creamy custard filling. It’s an absolutely delightful treat!
The name “Brazo de Mercedes,” translating to “Lady’s Arm” or “Mercedes’ Arm,” evokes a sense of elegance and delicacy, perfectly fitting for this cherished Filipino soft cake. It shares similarities with a custard cake but distinguishes itself with a fluffier meringue and a richer filling nestled inside rather than on top. While it might seem intricate, making Brazo de Mercedes at home is surprisingly straightforward if you follow the instructions carefully. So, let’s embark on this culinary journey and create a Brazo de Mercedes masterpiece! If you’re wondering where to find the best Brazo de Mercedes ingredients near you, look no further than your local grocery store; all the essentials are readily available.
How to Prepare Brazo De Mercedes
This guide breaks down the Brazo de Mercedes recipe into easy-to-follow steps, starting with the meringue base and culminating in the final, delicious roll.
Crafting the Meringue Base
Begin by preparing the meringue, the light and airy foundation of our Brazo de Mercedes. In a mixing bowl, combine the egg whites and ½ teaspoon of cream of tartar. Using an electric mixer, beat this mixture until soft peaks begin to form. This step is essential to achieve the signature light and airy texture of the meringue.
Sweetening the Meringue
Gradually introduce ¾ cup of granulated sugar to the egg white mixture while continuing to beat with the electric mixer. Continue beating until the meringue reaches a semi-firm consistency. This process ensures the meringue is not only sweet but also develops a glossy sheen, creating the perfect outer layer for our dessert.
Preparing for Baking
Preheat your oven to 350°F (175°C). While the oven heats, prepare a baking sheet or a large tray by lining it with wax paper and lightly greasing it. This crucial step prevents the meringue from sticking to the pan and will make rolling the Brazo de Mercedes much easier later on.
Baking the Meringue
Spoon the prepared meringue onto the greased wax paper, using a spatula to spread it evenly across the surface. Place the baking sheet in the preheated oven and bake for 20 to 22 minutes, or until the top of the meringue turns a light to medium golden brown. This baking time will create the perfectly fluffy and slightly chewy base layer for your Brazo de Mercedes.
Creating the Rich Custard Filling
While the meringue is baking to golden perfection, let’s prepare the luscious custard filling. In a small saucepan, combine 10 large egg yolks and 14 ounces of condensed milk. Heat the mixture over low heat, stirring constantly to prevent scorching and ensure a smooth texture. Continue to heat and stir until the mixture thickens into a rich custard. Once thickened, remove the pot from the heat and stir in 1 teaspoon of vanilla extract. Set this delectable filling aside; it’s the heart of our Brazo de Mercedes, adding sweetness and a creamy richness that complements the meringue beautifully.
Cooling and Assembling the Cake
Once the meringue is baked, remove it from the oven and allow it to cool for a few minutes. Lightly dust the top of the meringue with 3 tablespoons of confectioners’ sugar. Place another sheet of wax paper over the sugared meringue. Using a baking pan or tray, carefully flip the meringue, so the sugared side is now down. Gently peel off the wax paper that was initially used for baking, revealing the underside of the meringue, ready for the filling.
Rolling the Brazo de Mercedes
Now for the final touch – assembling the Brazo de Mercedes. Evenly spread the thickened custard filling over the surface of the meringue. Starting from one of the longer sides, carefully roll the meringue up, encasing the creamy filling within. This rolling technique gives Brazo de Mercedes its signature log shape.
Finally, gently transfer your rolled Brazo de Mercedes to a serving plate. Your elegant and delicious dessert is now complete and ready to be served!
Brazo De Mercedes: Essential Ingredients and Equipment
Making Brazo de Mercedes requires just a handful of ingredients, all easily found in your local grocery store. Let’s look at what you’ll need, both in terms of equipment and ingredients, to ensure you’re fully prepared to create this delightful dessert in your own kitchen.
Essential Equipment
- Electric Mixer: Vital for whipping the egg whites and cream of tartar to the required soft peaks. Without an electric mixer, achieving the light and airy meringue texture, which is crucial for the melt-in-your-mouth quality of Brazo de Mercedes, becomes significantly challenging.
- Oven: Necessary for baking the meringue to a golden brown perfection.
- Wax Paper: Used to line the baking sheet, preventing the meringue from sticking and aiding in the rolling process.
- Baking Sheet or Rectangular Baking Tray: One is needed for baking the meringue, and the other helps in flipping it smoothly.
Key Ingredients
- 10 Large Eggs (yolks and whites separated): Egg yolks are the base of the rich custard filling, while egg whites are essential for creating the airy meringue.
- ½ Teaspoon Cream of Tartar: This stabilizes the egg whites, ensuring a fluffy and well-structured meringue for your Brazo de Mercedes cake.
- 1 Teaspoon Vanilla Extract: Adds a delicate, aromatic sweetness to the custard filling, enhancing the overall flavor profile of the dessert.
- ¾ Cup Granulated Sugar: Sweetens the meringue and contributes to its glossy texture. It’s also used to achieve the desired semi-firm consistency.
- 3 Tablespoons Confectioners’ Sugar: Sprinkled on top of the baked meringue, it adds a touch of extra sweetness and prevents sticking when rolling.
- 14 Ounces Condensed Milk: Provides the creamy, rich foundation for the custard filling, making Brazo de Mercedes a truly decadent Filipino treat.
Serving Suggestions for Brazo De Mercedes
To serve Brazo de Mercedes elegantly, carefully transfer the rolled cake to a serving plate using a spatula or a large knife. For an enhanced presentation, dust the top generously with confectioners’ sugar or adorn it with fresh fruits like vibrant strawberries or assorted berries. For an extra layer of indulgence, consider drizzling caramel or chocolate syrup over the Brazo de Mercedes. Slice the cake into generous portions to reveal the beautiful swirl of meringue and creamy filling. This delightful dessert is best enjoyed chilled or at room temperature, making it an ideal centerpiece for celebrations or a delightful treat for family gatherings.
Meringue in the Philippines: More Than Just Dessert
Brazo de Mercedes features a soft meringue exterior and a rich filling. In the Philippines, “meringue,” often pronounced “me-ring-ge,” also refers to a popular hard candy, a quintessential “pasalubong” or souvenir. These sweet, crunchy delights are a cherished gift, symbolizing affection or appreciation. The term “me-ring-ge” is a local adaptation of “meringue,” reflecting Filipino phonetic patterns. While globally, meringue is known as a soft, fluffy dessert, in the Philippines, it has transformed into a hard candy, showcasing how culinary traditions evolve and adapt in unique regional ways.
Explore More Cake Recipes
If you’re eager to expand your baking repertoire beyond Brazo de Mercedes, here are some equally delicious and amazing cake recipes to explore:
Black Forest Cupcake Recipe
Fruity Prune Cake
Strawberry Angel Food Cake
New York Style Cheesecake
Have you tried making this recipe? Share your creations with us! Tag us on Instagram at @panlasangpinoy or use the hashtag #panlasangpinoy – we’d love to see your Brazo de Mercedes!
Ingredients
- 10 large eggs, yolks and whites separated
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ¾ cup granulated sugar
- 3 tablespoons confectioners’ sugar
- 14 ounces condensed milk
Instructions
- Combine egg whites and cream of tartar, then beat with an electric mixer until soft peaks form.
- Gradually add granulated sugar while mixing to make the meringue. Continue until semi-firm texture.
- Preheat oven to 350°F.
- Line a baking sheet with wax paper and grease.
- Spread meringue evenly on wax paper using a spatula.
- Bake for 20-22 minutes, until lightly browned.
- While meringue bakes, make filling: combine egg yolks and condensed milk in a pot. Cook over low heat, stirring until thick.
- Stir in vanilla extract into filling, remove from heat, set aside.
- Cool meringue for a few minutes after baking.
- Sprinkle confectioners’ sugar over meringue, place wax paper and another baking tray on top.
- Flip meringue, remove top tray and wax paper. Spread filling over meringue.
- Roll meringue from longest side, enclosing filling.
- Transfer to serving plate, serve and enjoy!
Nutritional Information
Serving: 6g
Calories: 432kcal (22%)
Carbohydrates: 66g (22%)
Protein: 14g (28%)
Fat: 13g (20%)
Saturated Fat: 6g (30%)
Polyunsaturated Fat: 2g
Monounsaturated Fat: 4g
Trans Fat: 0.03g
Cholesterol: 295mg (98%)
Sodium: 189mg (8%)
Potassium: 389mg (11%)
Sugar: 65g (72%)
Vitamin A: 573IU (11%)
Vitamin C: 2mg (2%)
Calcium: 229mg (23%)
Iron: 1mg (6%)
© copyright: Vanjo Merano
