Brazo de Mercedes is a type of rolled cake, like a Swiss roll, from a sheet of soft meringue with a custard filling.
This heavenly cake is considered as one of the all-time favourites in the Philippines. What I like most about it is the sponge-like texture of the meringue that literally melts in the mouth.
Its light flavour is balanced by the rich custard filling, which makes it truly amazing.
Ingredients:
For the filling:
5 cups milk
1 cup sugar
2 tbsp unsalted butter
1 tbsp vanilla extract
8 egg yolks
1/4 cup cashew nuts, toasted and finely ground
For the meringue:
10 egg whites
1 cup sugar
1 tsp vanilla extract
First make the custard filling. In a saucepan, simmer the milk over low heat until reduced to 2/5ths of its initial volume.
Add the sugar, butter and vanilla extract, stirring all the while. When mixed thoroughly, remove from the heat.
Next, beat the egg yolks in a mixing bowl, then gradually add the milk mixture in spoonfuls, stirring continuously to avoid curdling.
Add cashew nuts and continue cooking entire mixture over a low heat, stirring constantly until the mixture has consistency of a paste.
Set the custard aside and preheat your oven to 200 degrees C. Beat the egg whites in a mixing bowl or with a food mixer till you get stiff peaks.
Gradually add in the sugar while continuing to whisk, then stir in the vanilla, being careful not to beat too much air out of the egg whites.
Line a large cookie sheet with parchment paper greased with butter, and spread the meringue mix on top, then bake in the oven till brown (the time will vary from oven to over, so keep a close eye on it).
Allow to cool slightly on the counter before spreading the filling evenly on top, then roll tightly into a log.
Brush with a little butter and put it back in the oven to give it a final browning before serving.
