What I like most about this cake is the sponge like texture of the meringue that literally melts in the mouth. The light flavor of the meringue is balanced by the flavor of the rich custard filling. Believe me! This is truly amazing!
Most of you might be thinking that this rolled cake is hard to create; you might be surprised how easy it is to make your own Brazo de Mercedes after reading this post.
10 large raw eggs, yolks and whites separated
1/2 teaspoon cream of tartar
2 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoons Confectioners sugar
14 ounces condensed milk
- Combine egg whites, 1 tsp vanilla essence and cream of tartar then beat using an electric mixer.
- Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm and you can form soft peaks.
- Preheat the oven to 170 °C.
- Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
- Place the meringue on top of the greased wax paper then spread evenly using a spatula.
- Make zigzag lines with a fork on the top.
- Bake the meringue for 15 to 20 minutes or until the color of the top part turns light to medium brown.
- While the meringue is in the oven, make the custard filling by combining the egg yolks and condensed milk in a double boiler over medium heat, continuously stirring until the texture becomes thick.
- Add 1 tsp vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.
- Remove the meringue from the oven and cool down for a few minutes.
- 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.
- Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the custard filling over the meringue.
- Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.
- Transfer to a serving plate then serve.