WATCH: This Is How You Make A Thick And Fluffy Brazo de Mercedes Cake

This is a dessert that tastes like your childhood!

This meringue cake is going to be your new favorite thing to bake this holiday season. This Brazo de Mercedes rolled cake recipe guarantees a thick and fluffy cake. You'll want to make it all the time because it tastes like your childhood! It's so easy to make, too: it only really requires eggs, sugar, and condensed milk to make it.

The rest of the ingredients, you can omit, substitute, or tweak as desired. Here's how:

1 No cream of tartar? Use calamansi juice! It's there to help stabilize and help the egg whites be whipped well.

2 No confectioner's sugar? Use cornstarch! You can brush it off later.

3 Can't eat carbs? Omit the flour! It just helps thicken the filling better.   

4 Tired of vanilla? Use lemon juice or, better yet, the zest to flavor the meringue and the filling as desired. 

Now that you're inspired and encouraged to make it, the full recipe is below so you can start on your plans for baking and then serving this at your next holiday get together: 

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Brazo de Mercedes Recipe

Takes 30 minutes plus cooling and chilling

Makes 8 servings

2/3 cup condensed milk

1/4 cup all-purpose flour

8 large eggs yolks

1 teaspoon vanilla extract

3 tablespoons salted butter 

8 large egg whites, at room temperature

1/4 teaspoon cream of tartar

1/2 cup sugar

1/2 teaspoon vanilla extract

1/2 cup confectioners' sugar

1 Preheat oven to 350°F. Grease and line a 9x14x1-inch baking sheet with parchment paper with an overhang. Lightly oil the parchment paper. Prepare a long sheet of parchment paper, long enough to cover the baking sheet. Set all aside.

2 Make the filling: Place and mix condensed milk and flour in a nonstick frying pan over the lowest heat setting on your stove. Once mixed, add the egg yolks and stir until mixture has thickened, stirring constantly to prevent the yolks from scrambling. Once thickened, stir in vanilla then butter, 1 tablespoon at a time, until well incorporated. (Alternatively, place egg yolks in a double boiler and stir using a wire whisk. Make sure that the bottom of the pan on top does not touch the liquid in the double boiler. This will help prevent the eggs from turning into scrambled eggs. Once warm and slightly thickened, add condensed milk and vanilla.) Remove from the heat and set aside to cool or chill until ready to use.

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3 Make the meringue: In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites and cream of tartar on Medium speed until frothy.   

4 Gradually sprinkle in sugar. Whisk until the meringue is shiny, small bubbles appear, and is at the soft peaks stage. Add and gently whisk in vanilla extract until firm peaks. (Tips of the meringue curl just a little at the top of the peak when held upside down. No liquid egg whites should be in the bottom of the bowl.)

5 Transfer meringue to the prepared lined baking sheet. Using a silicone spatula, spread meringue evenly on the lined baking pan up to the edges. Lightly run a fork on the surface of the meringue to create a ridged pattern.

6 Place and bake in the preheated oven for about 20 minutes or until the tops are firm to the touch and the top is golden brown. (The meringue will have doubled in height.)

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7 Remove meringue from the oven onto a cooling rack. Dust the top generously with confectioners' sugar. Run an offset spatula along the edge of the pan to loosen the meringue that may have stuck to the pan.

8 Cover the sugar-covered top of the meringue with parchment paper. Flip the meringue in the pan to transfer the meringue to the parchment paper. Remove the pan and discard the parchment stuck to the meringue. Remove the wire rack from under the meringue.      

9 Spread the filling lengthwise in the center of the meringue lengthwise. Using your hands, fold over the edge closest to you over. Use and lift the long end of the parchment paper to help roll the meringue into a log, enclosing the filling in its center. Tighten the parchment ends of the roll and transfer to a baking tray. Chill until ready to serve. When ready to serve, unwrap brazo onto a cutting board and brush off any excess confectioner's sugar. Slice with a buttered knife and serve immediately.  

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