Brazo de Mercedes is a traditional Filipino meringue roll with a custard filling typically dusted with powdered sugar. It is a type of pianono.
Brazo de Mercedes is made from meringue and thus does not use flour. The meringue is made from egg whites, cream of tartar, and granulated sugar. The filling is traditionally custard made from egg yolks, sugar, and milk cooked in low heat usually in a double boiler. Other ingredients like Lemon or calamansi zest, and vanilla extract can also be added to the custard. Once the meringue is baked, the custard is spread evenly on one surface then it is carefully rolled into a cylinder. It is usually chilled and dusted with powdered sugar before being served.
In this recipe, we’ve created your new favorite sweet combo. You could be intimidated with the recipe but I promise you that this recipe is easier to make than you think.
Imagine the meringue and custard cream, all sitting on a cheesecake base that just melts in your mouth! Isn’t it delectable and mouth watering?
Brazo De Mercedes Cheesecake
Ingredients
CHEESECAKE
- 5-8 pcs Graham or digestive crackers
- 1 1/2 tbsp Melted butter
- 1 block Cream Cheese (250g)
- 1/2 cup Heavy Cream
- 1/4 cup White Sugar
- 1 pc Egg
- 1 pc Egg yolk
BRAZO CAKE
- 6 pcs Egg Whites
- 1/2 tsp Cream of Tartar
- 1/3 cup White Sugar
- Powdered Sugar (for garnish)
CUSTARD CREAM
- 5 pcs Egg yolks
- 1/2 cup Condensed Milk
- 1/2 tsp Vanilla Extract
Instructions
CHEESECAKE
- Crush the crackers in a ziplock bag using a rolling pin or crush it using food processor
- Grease your pan with butter and cut out a parchment paper shaped as circle and place it in your springform pan
- Pour in the crushed crackers and mix it with melted butter. Mix until butter is incorporated
- Press firmly in the pan and chill it for atleast 15 mins,
- In a large bowl, slice the cream cheese into smaller blocks and whisk using hand mixer until creamy
- Add in the sugar, egg and egg yolk then beat until the mixture is smooth and creamy in high speed for 2 minutes. Don’t overbeat to avoid cheesecake to deflate or crack
- Add the heavy/all purpose cream and lemon zest then beat until fully combined. Avoid putting too much lemon zest else it will taste like lemon cheesecake.
- Place parchment paper on the side of your pan and pour in the batter then flatten with spatula anbd shake it to flatten more.
- Wrap the pan twice with aluminum foil to ensure it will not be soaked with water
- Pour 1 inch of boiling water in your roasting pan for the water bath then place the springform pan in the roasting pan.
- Bake the cheesecake for 50 mins @170C.
BRAZO CAKE
- In a large bowl, combine egg whites and cream of tartar then beat using electric mixer in medium speed until soft peaks form.
- Add the white sugar and continue mixing until stiff peak.
- Use the same size of pan of your cheesecake and put a parchment paper as well.
- Pour in the meringue and smoothen it using rubber spatula
- Bake @ 180C for 45mins.
CUSTARD CREAM
- In a sauce pan, combine egg yolks, lemon zest, condensed milk and vanilla extract
- In low heat, continously mix using a whisk until the texture becomes thick
- Cool it down and put it in a piping bag to easily spread it later (optional)
- Once cheesecake has cooled down, spread the custard cream on top and place the brazo cake then press it a little.
- Sift powdered sugar on top
- Slice, share, serve and enjoy!
YUMMY!
That’s an awesome point
I didn’t know that.
Pretty! This was a really wonderful post. Thank you for providing these details.
I was just telling my friend about that.