Brazo De Mercedes 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.

FILIPINO BRAZO DE MERCEDES

Steps:

• 1. 1. Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form. 2. Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm. 3. Preheat the oven to 350 degrees Fahrenheit. 4. Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface. 5. Place the meringue on top of the greased wax paper then spread evenly using a spatula. 6. Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown. 7. While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick. 8. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside. 9. Remove the meringue from the oven and cool down for a few minutes. 10. Sprinkle the confectioners sugar on top of the meringue then place wax 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. 11. Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue. 12. Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward. 13. Transfer to a serving plate then serve. 14. Share and enjoy!