Brazo de Mercedes (Meringue Rolled Cake with Creamy Filling)

INGREDIENTS:

10 large raw eggs, yolks and whites separated

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

3/4 cup granulated sugar

3 tablespoons confectioner’s sugar

14 ounces condensed milk

STEPS:

· Preheat the oven to 350 F.

· Using an electric mixer beat egg whites and cream of tartar until soft peaks form.

· While mixing the egg whites add the granulated sugar bit by bit. Mix until texture is semi-firm.

· On top of a cookie sheet place a wax paper and grease it will oil.

· Spread meringue evenly using a spatula.

· Bake the meringue for 20-30 minutes or until medium brown in color.

· While waiting for the meringue to be cooked, in a small saucepan put egg yolks and condensed milk to make the filling. Cook the mixture in a low heat fire and continuously stir until thick.

· Add the vanilla extract to the egg yolk mixture. Remove from heat and mix thoroughly then set it aside.

· Remove the meringue from the oven and allow it to cool for few minutes.

· Lay another wax paper and dust it with confectioners’ sugar.

· Invert the baked meringue and put it on top of dusted wax paper.

· Remove the wax paper on top of the meringue then spread the filling over the meringue.

· Roll the meringue. Make sure that the layer with filling is rolled inward.

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