Brazo De Mercedes Creme Filled Log Cake
Delight your taste buds with Brazo de Mercedes, a luscious crème-filled log cake that embodies the perfect balance of light, airy meringue and rich, velvety custard. This Filipino dessert sensation features a pillowy meringue made with whipped egg whites, gently sweetened with sugar, and baked to a delicate golden hue. The star of the filling is the creamy custard, made by simmering egg yolks, sweetened condensed milk, and a hint of vanilla until decadently smooth. Rolled together into an elegant spiral and dusted with powdered sugar, this no-flour dessert is as visually stunning as it is indulgent. Perfect for celebrations or as a show-stopping centerpiece, Brazo de Mercedes delivers a melt-in-your-mouth experience with every bite. Prepare it ahead and serve chilled for a dessert that’s sure to impress!
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Ingredients
- 10 large Egg whites
- 1 cup Granulated sugar
- 1 teaspoon Cream of tartar
- 10 large Egg yolks
- 1 can (14 ounces) Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a large rectangular baking tray (approximately 11x17 inches) with parchment paper and lightly grease it.
Step 2
In a large mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form. Add the cream of tartar and gradually sprinkle in the granulated sugar, one tablespoon at a time, while continuing to beat. Whip the egg whites until stiff, glossy peaks form.
Step 3
Spread the meringue evenly onto the prepared baking tray, smoothing the surface with a spatula. Bake for 20-25 minutes, or until the meringue is set and light golden brown.
Step 4
While the meringue bakes, prepare the custard filling. In a saucepan over low heat, whisk together the egg yolks, sweetened condensed milk, and vanilla extract until smooth and thickened, about 8-10 minutes. Remove from heat and let it cool to room temperature.
Step 5
Once the meringue is baked, remove it from the oven and let it cool for 5 minutes. Sprinkle powdered sugar evenly over the top to prevent sticking. Place a clean sheet of parchment paper over the meringue, then invert it onto a flat surface.
Step 6
Carefully peel off the parchment paper that was used for baking. Spread the cooled custard filling evenly over the meringue, leaving a small border around the edges.
Step 7
Using the parchment paper underneath as a guide, gently roll the meringue into a log, starting from one short side. Transfer the roll seam-side down to a serving platter.
Step 8
Refrigerate the Brazo De Mercedes for at least 1 hour before serving to allow it to set. Slice and enjoy!
Nutrition Facts
| Serving size | (749.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1524.1 |
| Total Fat 34.5g | 0% |
| Saturated Fat 21.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 135.0mg | 0% |
| Sodium 1054.2mg | 0% |
| Total Carbohydrate 241.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 233.5g | |
| Protein 66.7g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 1151.6mg | 0% |
| Iron 1.1mg | 0% |
| Potassium 2515.1mg | 0% |
Source of Calories