Put the egg yolks and the two kinds of milk in a double boiler or heavy saucepan. Sift the ground almonds into the mixture and add 1 tsp vanilla extract and mix well in. Cook on gentle heat while stirring constantly until the mixture is very thick/ of spreadable consistency. Scrape the custard off the sides of the pan from time to time. When the custard is thick enough, it will stick to the whisk. Add the butter. Stir, then take off the heat.
Place a sheet of baking paper on the surface to prevent skin from forming. Set aside.
Preheat the oven to 340° F/170° C.
Line a 15″ x 10″ baking tray with parchment paper, making sure that the paper is higher than the sides. Grease this liberally with butter or spray with a non-stick baking spray.
Whip the egg whites with the cream of tartar on high speed until soft peaks form. Add the sugar gradually while still whisking until stiff but not dry. Whisk in the vanilla.
Spread the mixture in the prepared pan. Tap the tray sharply on a hard surface to expel large air bubbles. Level the top with a spatula. You can use a zigzag icing comb to create patterns on the surface.
Bake for 20-30 minutes until golden brown. It puffs up when baked but deflates a little once out of the oven. While the meringue is baking, prepare a sheet of baking paper that is bigger than the pan and sift a lot of icing sugar.
Once baked, take out the meringue, when it cools it will start to shrink a bit. Slowly start separating the edges from the parchment paper.
Turn the baked meringue over onto the prepared parchment with the icing sugar and peel off the backing paper.
Spread the filling evenly on three quarters of the meringue and roll tightly like a jelly roll, starting from the filled side. Enjoy!
Brazo de Mercedes is a Filipino dessert made out of meringue and custard in a rolled cake shape. It is a very fluffy and light dessert with sweet custard inside. It’s a fairly easy recipe to follow however I find it a bit hard when the time comes to roll the cake, I have yet to know how to do it properly or very well. Make sure you put plenty of icing sugar down for it so it doesn’t stick to the parchment paper. Also make sure this cake is in a fairly cool environment most of the time since it can easily melt from any heat. Lastly, the cake doesn’t keep very long so best to consume quickly. Overall an easy recipe to make and a great cake to share.