Brazo de Mercedes

I finally had the courage to try and make brazo de mercedes!! For some reason I am always afraid of making meringue, I always think that I won't know when to stop beating those egg whites to the right consistency.  Well, on this first try I think I did over beaten the egg whites that's why the cake turned out deflated. But at least I was able to get the taste right. :)

Here's what you will need:
10 large eggs, separate whites and yolks
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoon confectioners sugar
1 can (14oz) condensed milk

Preheat oven at 350F and line baking pan with greased wax paper. Below I used cookie sheet.

Combine egg whites and cream of tartar.  Beat until it becomes frothy.

Add sugar gradually and continue beating until soft peaks form.
Now, here's where I think I over beat it.  It looks like stiff peaks.  Soft peaks should be when you pull the whisk up, the egg whites would form a peak but it should still curve back and not pointed like the one pictured.

Transfer the meringue in the prepared pan and spread evenly but not too thin.

Run across the surface a serrated knife to make an imprint for a little design.  No need to do this if you don't have any tool that could make the same effect or if you just don't feel like doing it. :)

Put in the oven and bake until brown for about 20 mins.  

While meringue is baking, start making the custard filling.

Combine egg yolks and condensed milk in a small pot to cook on a medium heat.

Keep on stirring until it becomes thick. Don't stop stirring or you'll run the risk of burning the bottom.

Once thick, put the vanilla extract in the mixture.

Again, continue stirring until everything is combined together.

Custard is cooked when texture is thick and looks like paste.  Remove from heat and let it cool before putting in the cake.

Once, meringue gets done baking, remove from oven and let it cool for a few minutes before assembling the cake.

Once cool, sprinkle some confectioners sugar on the top.

Put on wax paper on top of meringue.

Then, turn the meringue over.

Remove wax paper, and spread the custard evenly.

Roll the meringue lengthwise.  It took me two rolls.

Once rolled, it should look like a log.

Transfer to a serving dish and sprinkle with more confectioners sugar for the finishing touch.

Enjoy!