Brazo de Mercedes

The name likely reflects a sense of grace and elegance, which is fitting for this beloved and delicate Filipino soft cake. It is similar to a custard cake but is fluffier, with the richer filling inside rather than on top. You might think it’s hard to make, but don’t worry—it’s actually quite simple if you follow my instructions. So, let’s get started and make Brazo de Mercedes!

Preparing the Meringue Base

Start by mixing the egg whites and 1/2 teaspoon of cream of tartar in a bowl. Using an electric mixer, beat the mixture until soft peaks form. This is crucial for creating a light, airy texture in the meringue, which is the base of our Brazo de Mercedes.

Sweetening the Meringue

Next, gradually add 3/4 cup of granulated sugar while continuing to mix. Keep beating until the mixture reaches a semi-firm texture. This step ensures that the meringue is sweet and glossy, providing a perfect exterior for the dessert.

Prepping the materials for baking

Preheat your oven to 350°F (175°C). Meanwhile, line a baking sheet or large tray with wax paper and lightly grease it. This preparation prevents the meringue from sticking and makes it easier to roll later.

Spreading and Baking the Meringue

Spoon the meringue onto the greased wax paper, spreading it evenly with a spatula. Bake the meringue in the preheated oven for 20 to 22 minutes, or until the top turns a light to medium brown. This will create the fluffy base layer for your Brazo de Mercedes.

Making the Creamy and rich Filling

While the meringue bakes, combine 10 large egg yolks and 14 ounces of condensed milk in a small pot. Heat the mixture over low heat, stirring continuously until it thickens. Once thickened, remove from heat and mix in 1 teaspoon of vanilla extract. Set this delicious filling aside; it adds sweetness and richness to our dessert.

Cooling and Assembling the Cake

After baking, remove the meringue from the oven and let it cool for a few minutes. Sprinkle 3 tablespoons of confectioners’ sugar on top, then place another piece of wax paper over it. Use a baking pan or tray to flip the meringue, removing the wax paper on top to prepare for spreading the filling.

Rolling the Brazo de Mercedes

Spread the thickened filling evenly over the meringue. Starting from the longest side, carefully roll the meringue, enclosing the filling inside. This rolling technique forms the signature shape of our Brazo de Mercedes.

Finally, transfer your rolled Brazo de Mercedes to a serving plate. This elegant dessert is now ready to be enjoyed!

Brazo De Mercedes Ingredients

You don’t need much—just six items, which are commonly found in local stores and supermarkets, so don’t worry. However, you will need a few pieces of equipment to make this Brazo de Mercedes complete. Check out the list below!

• Electric mixer – Used for beating the egg whites and cream of tartar. Without an electric mixer, the meringue (the fluffy, sweet layer that creates a soft, melt-in-your-mouth exterior) may not achieve the necessary soft peaks and semi-firm texture, resulting in a less stable and less airy final product.
• Oven – For baking the meringue.
• Wax paper – Used to prevent the meringue from sticking to the baking surface and to help with rolling.
• Baking sheet or rectangular baking tray – One of these is for holding the meringue, and the other is for helping to flip it.
• 10 large raw eggs yolks and whites separated – Yolks are used in the rich filling of our Filipino cake and whites for the airy meringue.
• 1/2 teaspoon cream of tartar – Helps stabilize the egg whites, ensuring a perfectly fluffy and structured meringue for your Brazo de Mercedes cake.
• 1 teaspoon vanilla extract – Adds a sweet, aromatic flavor to our soft cake.
• 3/4 cup granulated sugar – Sweetens the meringue and contributes to its glossy texture. Its powdery structure also adds to the visual appeal of the Brazo de Mercedes.
• 3 tablespoons confectioners sugar – Used in making the meringue. Sprinkled on top of the meringue, it adds a touch of extra sweetness and helps with rolling.
• 14 ounces condensed milk – Provides a creamy, rich base for the filling, making the Brazo de Mercedes a decadent and indulgent Filipino dessert!

How To Serve Brazo De Mercedes

To serve Brazo de Mercedes, carefully transfer the rolled cake to a serving plate using a spatula or large knife. For an elegant presentation, dust the top with a light sprinkle of confectioners’ sugar or garnish with fresh fruit, like strawberries or berries. If you prefer, you can also drizzle syrups, such as caramel, over your Brazo de Mercedes for an extra touch of sweetness. Don’t forget to slice the cake into generous portions, revealing its beautiful swirl of soft cake and creamy filling! This delightful treat is best enjoyed chilled or at room temperature, making it a perfect centerpiece for any celebration or family gathering.

Me-Ring-Ge: A Pasalubong Candy in the Philippines

Brazo de Mercedes has a filling inside and a fluffy exterior called meringue (muh-rang). In the Philippines, meringue, locally pronounced as “me-ring-ge”, refers to a type of hard candy that is a popular “pasalubong” or souvenir treat. This sweet delight is often given to family and friends as a token of appreciation or affection. The term “me-ring-ge” is a local adaptation of the word “meringue,” but pronounced differently to fit the Filipino accent and phonetic patterns. While “meringue” usually means a soft, fluffy dessert made from whipped egg whites and sugar, in the Philippines, it has become a hard candy. This shows how local variations can turn familiar ideas into unique regional treats!

• Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.10 eggs, 1/2 teaspoon cream of tartar.
• Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.3/4 cup granulated sugar.
• While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.10 eggs, 14 ounces condensed milk.
• Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.1 teaspoon vanilla extract.
• Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays.3 tablespoons confectioners sugar.