Filipino Brazo de Mercedes Cake with Meringue and Custard
A classic Filipino roll cake featuring a light, airy meringue shell wrapped around a rich, creamy custard filling. This dessert is a festive favorite, known for its delicate texture and beautiful presentation.
Ingredients
Ingredients
- 6 large egg yolks for custard filling
- 1 cup granulated sugar divided for custard and meringue
- 1/4 cup cornstarch for custard thickening
- 2 cups whole milk for custard base
- 1 tsp vanilla extract for custard flavor
- 6 large egg whites for meringue shell
- 1/2 tsp cream of tartar for meringue stability
- 1 cup powdered sugar for dusting and meringue
- 1 tbsp butter for greasing pan, optional
Notes
Storage: Wrap the cake tightly in plastic wrap and refrigerate for up to 3 days. For best texture, serve chilled. Make-Ahead: The custard filling can be made up to 2 days in advance. The assembled cake can be made the day before serving. Variations: Add a layer of grated coconut to the custard for a tropical twist. For a lighter version, use low-fat milk in the custard. Serving Suggestion: Pair with fresh berries or a drizzle of chocolate sauce for an elegant presentation.