Brazo De Mercedes Creme Filled Log Cake Food

BRAZO DE MERCEDES - CREME-FILLED LOG CAKE

Steps:

• In a saucepan, simmer milk over low heat until reduced to 2 cups.
• Add sugar, butter and vanilla extract; stirring constantly.
• Remove from heat.
• Beat egg yolks in mixing bowl.
• To egg yolks, gradually add milk mixture by spoonfuls, beating constantly.
• Stir well to avoid curdling.
• Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste.
• Set aside to cool to warm (remaining at spreading consistency).
• Preheat oven to 400°F.
• Beat egg whites until stiff.
• Gradually add 1 cup sugar, beating continuously.
• Stir in vanilla.
• Line a large cookie sheet with parchment paper greased with butter and spread meringue on top.
• Bake until lightly browned and set.
• Spread filling evenly on top of meringue and roll into a log.
• Brush with butter and brown again in oven.
• Remove to rack and cool.

LEMON BRAZO DE MERCEDES

Steps:

• Preheat oven to 400°F.
• Combine egg yolks and condensed milk in the top of a double boiler.
• Cook about 10 minutes, stirring frequently until thickened.
• Stir in next 3 ingredients until mixed thoroughly; set to the side.
• Beat egg whites and cream of tartar to soft peaks.
• Gradually beat in sugar.
• Stir in vanilla.
• Line a cookie sheet with parchment paper and butter; spread meringue over paper.
• Bake 10-15 minutes until brown.
• Remove from oven and loosen paper lining.
• While still hot, spread filling evenly over top.
• Roll up jelly roll fashion; chill.
• Slice and serve.