Perfect Brazo de Mercedes Cake!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is a lighter option with a unique flavor.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a sugar substitute with fewer calories.

Preheat the oven to 350°F (175°C).

Separate the egg whites from the egg yolks, ensuring no yolks get into the whites.

Inspect the egg whites to make sure they are free of any yolk, as yolk can prevent the meringue from whipping properly.

Use a dry stainless steel, glass, or metal bowl for whipping the egg whites.

Beat the egg whites on medium speed until foamy, then add 1/4 teaspoon cream of tartar.

Gradually add 2/3 cup white sugar while continuing to beat until soft peaks form, which takes about 5-7 minutes.

Add 1/2 teaspoon vanilla extract to the egg whites and mix until combined.

Transfer the meringue to a tall baking pan, using a scraper with teeth to create grooves in the meringue.

Bake the meringue in the preheated oven for 20-25 minutes until lightly golden.

Remove the meringue from the oven and let it cool to room temperature.

In a saucepan, combine 3/4 cup condensed milk and the egg yolks over low heat, stirring continuously until thickened.

Add 3 tablespoons salted butter to the custard mixture and whisk until smooth.

Let the custard cool slightly in the pot to avoid drastic temperature changes when adding to the meringue.

Once the meringue has cooled, dust the top with powdered sugar to prevent sticking.

Flip the meringue over onto a piece of parchment paper, ensuring the lines are oriented correctly for rolling.

Spread the custard filling evenly over the meringue, leaving a one-inch border at the top.

Start rolling the meringue from one end to the other, using the parchment paper to help.

Trim the ends of the rolled cake for a neat appearance, using a serrated bread knife to avoid smashing the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens