WATCH: How To Make Ube Brazo De Mercedes
Upgrade your Brazo de Mercedes cake by adding a layer of purple yam to it. The two layers of custard are the classic yellow and a vibrant purple custard made with ube halaya. It's a classic Pinoy dessert made even better with a small tweak to make it even more appetizing than it already is.
Ube Brazo de Mercedes
For the crust:
3/4 cup graham crackers, crushed
65 grams butter, melted
1 tablespoon sugar
For the custards:
8 large egg yolks
1/2 cup condensed milk
1 teaspoon vanilla extract
1/4 cup butter, cubed
225 grams purple yam jam (ube halaya)
For the meringue:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/8 cup sugar
1 teaspoon vanilla extract
Make the graham crust: Line a 8 x 4 inch loaf pan with parchment paper and brush the sides with butter. Set aside.
In a large bowl, mix melted butter, crushed graham crackers, and sugar. Transfer mixture to prepared loaf pan and flatten gently using the flat bottom of a measuring cup. Chill until ready to use.
Make the custards: Place egg yolks and condensed milk on a sauce pan over low heat. Gently whisk the yolks mixture until the mixture thickens. Add vanilla extract and butter, 1 tablespoon at a time, and stir until well mixed. Remove from heat, and allow custard to cool completely.
Take out the graham crust from the refrigerator. Pour two-thirds of the now cooled custard on top of the graham crust. Set aside the remaining custard mixture, and freeze the graham and custard layer for at least 1 hour.
Meanwhile, make the ube layer: Add ube halaya to the remaining custard mixture, and mix until homogenous. Pipe and then spread the ube mixture on top of the custard layer and freeze for 30 minutes or until layer is completely set.
Meanwhile, make the meringue layer: Preheat oven to 325 degrees F (160 degrees C). Line a 8 x 4 inch-loaf pan with parchment. Set saide. In the bowl of a stand mixer, add room-temperature egg whites and cream of tartar. Whisk on high speed until foamy. Gradually add sugar and continue whisking until the mixture is glossy and stiff peaks form. Transfer the mixture to your lined baking pan and spread evenly. Using a fork, create lines on top of the mixture for a textured effect. Bake for 12 minutes or until the top is golden brown. Once the meringue layer is cooked, remove from the oven. Run a knife around the sides, and flip the meringue onto parchment paper. Remove the parchment paper from the bottom. Keep chilled, browned side up, until needed.
To assemble, gently place meringue, browned side up, on top of the ube layer then chill until firm. Once completely chilled, unmold the frozen brazo using the parchment overhang. Remove parchment, and plate for serving. Slice before serving. Serve cold.