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Filipino Brazo de Mercedes Roll Cake is a well-loved dessert in Filipino cuisine. It’s a decadent roll cake made with a delicate meringue rolled around a rich custard filling. Here’s a breakdown of its components:

Components of Brazo de Mercedes Roll Cake:

1. Meringue: The base of Brazo de Mercedes is a light and airy meringue. It’s made by whipping egg whites with sugar (or a sugar substitute for sugar-free versions) until stiff peaks form. This meringue is then baked until lightly golden and set.
2. Custard Filling: The filling traditionally consists of egg yolks, condensed milk, and vanilla. It’s cooked on the stovetop until thickened to a creamy consistency. In sugar-free or Paleo versions, coconut milk and a sugar substitute like erythritol are used to achieve a similar creamy texture and sweetness.
3. Assembly: Once the meringue is baked and cooled slightly, the custard filling is spread evenly over it. The meringue is then carefully rolled into a log shape, starting from one edge and using the parchment paper or kitchen towel to guide the roll. This creates the classic spiral pattern when sliced.
4. Chilling: After assembly, the Brazo de Mercedes is chilled in the refrigerator for a few hours to set the filling and firm up the roll cake.
5. Presentation: Before serving, the roll cake can be dusted with powdered sugar (or a sugar-free alternative like powdered erythritol) for a decorative touch. It’s then sliced into rounds to showcase the swirl of meringue and custard filling.

Key Features:

• Texture: Brazo de Mercedes is known for its contrast in textures—soft and fluffy meringue on the outside with a smooth and creamy custard filling inside.
• Flavor: It has a delicate sweetness from the custard filling, balanced by the lightness of the meringue.
• Cultural Significance: This dessert is often served during special occasions and holidays in Filipino culture, prized for its elegance and delicious taste.

Overall, Brazo de Mercedes Roll Cake is a delightful treat that combines the artistry of meringue with the richness of custard, making it a beloved dessert in Filipino cuisine.

Creating a Sugar-Free Paleo Filipino Ube Brazo de Mercedes Roll Cake involves incorporating traditional Filipino flavors into a dessert that’s both healthy and delicious. Here’s a detailed recipe for you:

Filipino Ube Brazo de Mercedes Roll Cake (Sugar-Free, Paleo)

Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 50 minutes
Yield: 8 servings

Ingredients

For the Meringue:

• 6 large eggs, separated (at room temperature)
• 1/2 cup powdered sweetener
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the Ube Custard Filling:

• 1 cup mashed purple yam (ube), cooked and cooled
• 6 large egg yolks
• 1/2 cup coconut milk, full-fat
• 1/4 cup coconut cream, full-fat
• 1/4 cup powdered sweetener
• 1/4 teaspoon vanilla extract
• Pinch of salt

For Dusting (optional):

• Coconut flour or powdered sweetener for dusting

Instructions

Preheat Oven and Prepare Baking Sheet:

• Preheat your oven to 350°F (175°C). Line a 10×15-inch rimmed baking sheet with parchment paper, allowing the paper to overhang on the long sides. Lightly grease the parchment paper with coconut oil or non-stick spray.

Make the Ube Custard Filling:

• Steam or boil the purple yam until fork-tender. Let it cool completely, then peel and mash until smooth. Measure out 1 cup of mashed ube for the recipe.
• In a saucepan, combine the mashed ube, coconut milk, coconut cream, powdered erythritol, vanilla extract, and a pinch of salt. Whisk together over medium heat until smooth and slightly thickened, about 5-7 minutes. Remove from heat and let it cool slightly.

Make the Meringue:

• In a large bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add the powdered erythritol, about 1 tablespoon at a time, while beating on high speed. Beat until stiff peaks form and the meringue is glossy.

Fold in Vanilla and Salt:

• Gently fold in the vanilla extract and a pinch of salt into the meringue until well combined.

Spread Meringue on Baking Sheet:

• Spread the meringue evenly onto the prepared baking sheet, smoothing it out with a spatula to create an even layer.

Bake the Meringue:

• Bake in the preheated oven for 15-18 minutes, or until the meringue is lightly golden and set.

Assemble the Roll Cake:

• Once the meringue is baked and still warm but manageable, carefully lift the parchment paper with the meringue onto a flat surface. Spread the cooled ube custard filling evenly over the meringue, leaving a small border around the edges.

Roll the Cake:

• Starting from one of the long edges, gently roll the meringue and filling into a tight log using the parchment paper or a kitchen towel to help guide the roll. Roll it away from you, ending seam-side down.

Chill the Roll Cake:

• Transfer the rolled cake onto a serving platter or baking dish, seam-side down. Refrigerate for at least 2 hours, or until the filling is firm and set.

Serve:

• Once chilled, dust the Ube Brazo de Mercedes roll cake with coconut flour or powdered erythritol if desired. Slice into rounds and serve chilled.

Notes:

• Eggs: Separate the eggs carefully while they are cold, then bring them to room temperature for easier whipping.
• Sweetener: Use powdered erythritol or your preferred sugar substitute. Adjust sweetness to taste.
• Coconut Milk and Cream: Ensure they are well-shaken and full-fat for a creamy filling.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy this delightful Sugar-Free Paleo Ube Brazo de Mercedes Roll Cake, showcasing the unique flavors of Filipino cuisine in a healthy and satisfying dessert!