Brazo de Mercedes

Brazo de Mercedes might be just the main course you are searching for. This recipe makes 6 servings with 487 calories, 15g of protein, and 14g of fat each. For $1.29 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 8 people have made this recipe and would make it again. A mixture of vanillan extract, cream of tartar, egg whites, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Kawaling Pinoy. From preparation to the plate, this recipe takes about 2 hours and 40 minutes. Overall, this recipe earns a rather bad spoonacular score of 37%. If you like this recipe, take a look at these similar recipes: Turkey Mercedes, Turkey Mercedes, and Brazo de Reina (Strawberries and Cream Cake Roll).

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a double broiler over low heat, combine milk, vanilla extract, egg yolks and lemon zest. Cook, stirring regularly until mixture thickens into a spreadable paste. Transfer custard into a bowl and cover with wax paper until ready to use.In a bowl, combine egg whites, cream of tartar and vanilla. Using an electric mixer, beat at low speed. As the egg whites start to turn opaque and begin to fluff into a thick foam, gradually add the sugar in small amounts and continue to beat while gradually increasing speed of mixer until stiff peaks form. The whipped whites will be smooth and glossy, with no sugar grains.Line a 14 x 16 baking sheet with wax paper and lightly grease surface of paper. Transfer meringue onto prepared baking sheet and using a spatula, spread evenly across into about 1/4-inch thick. Bake in a 350 F oven for about 20 minutes or until meringue is set and top has turned to light brown. Remove from oven and allow to cool. Using a fine mesh sieve, light dust top with powdered sugar. Place another layer of greased wax paper and another baking sheet over meringue. Gently invert meringue onto the new baking sheet and peel the wax paper on top. Spoon custard on top and spread evenly on cooked meringue, leaving about 1/4 without filling. Starting on the filled side, carefully roll meringue into a log. Cover both ends of the brazo de mercedes with wax paper and chill in the refrigerator for about 1 hour. To serve, cut into desired thickness.

 

Step by step:

1. In a double broiler over low heat, combine milk, vanilla extract, egg yolks and lemon zest. Cook, stirring regularly until mixture thickens into a spreadable paste.

2. Transfer custard into a bowl and cover with wax paper until ready to use.In a bowl, combine egg whites, cream of tartar and vanilla. Using an electric mixer, beat at low speed. As the egg whites start to turn opaque and begin to fluff into a thick foam, gradually add the sugar in small amounts and continue to beat while gradually increasing speed of mixer until stiff peaks form. The whipped whites will be smooth and glossy, with no sugar grains.Line a 14 x 16 baking sheet with wax paper and lightly grease surface of paper.

3. Transfer meringue onto prepared baking sheet and using a spatula, spread evenly across into about 1/4-inch thick.

4. Bake in a 350 F oven for about 20 minutes or until meringue is set and top has turned to light brown.

5. Remove from oven and allow to cool. Using a fine mesh sieve, light dust top with powdered sugar.

6. Place another layer of greased wax paper and another baking sheet over meringue. Gently invert meringue onto the new baking sheet and peel the wax paper on top. Spoon custard on top and spread evenly on cooked meringue, leaving about 1/4 without filling. Starting on the filled side, carefully roll meringue into a log. Cover both ends of the brazo de mercedes with wax paper and chill in the refrigerator for about 1 hour. To serve, cut into desired thickness.

Nutrition Information:

covered percent of daily need