Brazo de Mercedes is a type of rolled cake

(sometimes referred to as jelly roll) made

from a sheet of soft meringue with custard
filling. This heavenly cake can be considered
as one of the all-time favourites in the
Philippines.

12 egg yolks
12 egg whites
1- (390 grams) condensed milk
¼ teaspoon cream of tartar
1 tablespoon cornstarch
¾ cup white sugar
Zest of 1 lemon
1 tablespoon cornstarch

1, Combine egg whites and cream of tartar then beat using an electric
mixer until soft peaks form.
2, Make the meringue by gradually adding the granulated sugar while
mixing the ingredients. Continue mixing until the texture is semi-firm.
3, Preheat the oven to 350 degrees Fahrenheit.
4, Place wax paper on top of a cookie sheet or large rectangular baking pan
and grease the surface.
5, Place the meringue on top of the greased wax paper then spread evenly
using a spatula.
6, Bake the meringue for 20 to 22 minutes or until the color of the top part
turns light to medium brown.
7, While the meringue is in the oven, make the filling by combining the egg
yolks and condensed milk in a small cooking pot. Apply heat and cook the
mixture while continuously stirring until the texture becomes thick.
8, Add the vanilla extract to the condensed milk, cornstarch and egg yolk
mixture, turn off the heat, and mix thoroughly. Set aside.
9, Remove the meringue from the oven and cool down for a few minutes.
10, Sprinkle the confectioners’ sugar on top of the meringue then place wax
paper on the top part of the meringue followed by a similar-sized baking pan
or tray. The meringue should now be in the middle of two baking trays.
11, Flip the meringue: the new cookie sheet/baking tray placed on top
should now be below. Remove the baking tray and the wax paper (you
should now see the opposite side of the baked meringue) then spread the
filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over
the meringue.
12, Roll the meringue. Complete rolling side to side starting at the longest
side. Make sure that the layer with filling is rolled inward.
Transfer to a serving plate then serve.
Share and enjoy!

Egg 600g 50g/10.00 120

Cream of tartar 5g 50g/65.00 6.5
Sugar 168g 500g/55.00 18.48
Cornstarch 5g 400g/40.00 0.5
Condensed milk 390ml 168ml/55.00 127.8
lemon 50g 50g/75.00 75
TOTAL:348.28
Watermelon pudding is an easy dessert with
a silky texture and bright taste. The perfect
treat when you’re looking for a leaner but
satisfying dessert.

2 CUP PUREE WATERMELON

1/3 CUP SUGAR
2-3 DROPS RED FOOD COLOR
¼ CUP cornstarch
¼ CUP WATER
2CUP DESSICATED COCONUT

1.WATERMELON CUT IN PIECES ,REMOVE THE SEEDS AND PUT IN BLENDER, MAKE 2
CUP JUICE AND STREAN IT AND PUT IN THE CASEROLE ADD 1/3 CUP SUGAR
2. MIX WELL AND ADD 2-3 DROPS RED FOOD COLOR ,AND ¼ CUP WATER MIX WELL
3. COOK UNTIL BOIL, POUR THE CORN FLOUR MIXTURE COOK UNTIL THICKEN, AND
COOL DOWN FOR 5 MIN.WHEN ITS COOK
4.POUR IN FOOD-GRADE PLASTIC CUPS COOL DOWN IN ROOM TEMP, AND KEEP IN
THE FRIDGE FOR 1 HOURCUT IN PIECES
5,COAT IN DESSICATED COCONUT, MINT LEAVES ON TOP
WATERMELON 480ML 1000G/150.00 72.3
SUGAR 70G 500G/55.00 7.7
FOOD COLOR 5ML 20ML/60.00 15
CONRSTACH 50G 400G/40.00 5
COCONUT 400G 50G/60.00 480
TOTAL:566.5

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