Wednesday, May 13, 2009

Brazo de Mercedes Cake

For the filling:
5 cups milk
1 cup sugar
2 tablespoons unsalted butter
1 tablespoon vanilla extract
8 egg yolks
1/4 cup toasted and finely ground cashew nuts

For the meringue:
10 egg whites
1 cup sugar
1 teaspoon vanilla extract

For the filling:
· In a saucepan, simmer milk over low heat until reduced to 2 cups.
· Add sugar, butter and vanilla extract, stirring all the while. Remove from heat.
· Beat egg yolks in mixing bowl.
· To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling.
· Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.

For the meringue:
· Preheat oven to 400 F.
· Beat egg whites until stiff.
· Gradually add 1 cup sugar, beating continuously. Stir in vanilla.
· Line large cookie sheet with parchment paper greased with butter and spread meringue on top.
· Bake until brown.
· Spread filling evenly on top of meringue and roll into a log. Brush with butter and brown again in oven.

Have you wondered why is this being called as braso de mercedes? According to my teacher in baking this being named that way because in making this cake you really have to exert effort in whipping the egg white to form a foam for the icing so you have to whip as fast as you can, making your arms(brazo) tired or forming a muscle if you do it often. But after making it the fruit of your labor will be filled with sweetness because of the delicious taste of the cake. Try it now.

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