Monday, February 20, 2012

Brazo de Mercedes

We are going sweet again, very sweet I have to say and I love it. I am a sucker for sweet desserts and this dessert is sweet, very sweet. For this reason I will actually give you 2 recipes, one is the original Brazo De Mercedes and the other one is slightly changed, I added a bit Passion fruit juice that gives it a bit of an edge and instead of Condense milk I make a Vanilla Custard, like this it is not as sweet anymore, hehehe, but still sweet.

This is another Cake from Philippines, so after the Buko Pie and the Sansrival, this is already my 3rd cake on the Blog that comes from this beautiful Country. There are so many more recipes and I am slowly getting them all together to have a nice recipe collection of Pinoy Recipes

The Brazo De Mercedes is actually very easy to make, but it needs a little timing with the baking of the Meringue as you don't want it to dry out, so take the time and check your oven often, you want it baked, but not too much color, that is really important. The Meringue must be nice and moist that it can easily be rolled later with the filling on it.

Now here the Recipes

Original Brazo De Mercedes
12 ea Egg White
300 g Sugar
50 g Corn Starch

1 Tin Condense Milk
20 ea Egg Yolks

Method
For the Meringue whisk egg white with one quarter of the sugar to soft peak, then add the rest slowly, beating it all the time. Ad the end mix the corn starch with some sugar and add it too.

Spread the mix on a baking tray with a non stick mat on it (Flexipan) then bake in the oven at 160 C for about 10 minutes

Cool the Meringue down

Mix the condense Milk with the eggs and beat in a bain marie till very thick and creamy

Pour on top of the meringue, roll tightly and cool in the fridge till completely cold

Passion Fruit Brazo De Mercedes
12 ea Egg White
300 g Sugar
50 g Corn Starch

1 Tin Passion fruit concentrate
12 ea Egg Yolks
350 ml Cream
0.5 ea Vanilla Bean
10 g Corn Starch
50 g Sugar

Bring the Passion fruit concentrate to a boil, take off the heat. Add the sugar first, then all the other ingredients.

Put the filling back on the heat and bring to a boil. The corn starch will prevent the eggs from curdling, but the mix needs to boil up, just briefly to activate the corn starch

Then pour on top of the Meringue, roll tightly and cool in the fridge till completely cold.


3 comments:

  1. thanks for the recipe.. i hope i make it right... :)

    ReplyDelete
  2. Loking at your Blog I am sure you won't have any problems. Thanks for popping in and commenting

    ReplyDelete

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