Ube Brazo de Mercedes with Coconut Cream Sauce
A sweet and delightful ube/purple yam flavored cake made of fluffy meringue, creamy yema custard, and coconut cream anglaise
Ingredients
Meringue:
- 8 eggs (Extra Large, egg whites only, room temperature)
- 6 eggs (Extra Large, yolk only, room temperature you can use the eggs from separating the egg whites)
- 2 tbsps cornstarch
- 200 g 1¾ cup confectioner’s sugar
- 5 g 1 tsp cream of tartar
- 1/2 tsp teaspoon ube flavor Yema Custard
- 1/2 cup condensed milk
- 1/4 cup evaporated milk (or fresh milk)
- 1/4 tsp salt
- 1/2 tsp ube flavor
- Zest of half a lemon or grapefruit
- 2 tbsps unsalted butter cut into cubes
Coconut Cream Sauce (Crème Anglaise):
- 1 cup coconut cream
- 2 eggs (Extra Large, yolk only, room temperature, you can use the extra yolks from seperating the egg whites and yolks)
- 2 tbsp coconut sugar
- 2 tsp amaretto or vanilla extract
For Dusting:
- ½ cup powdered sugar
For greasing:
- Oil Spray or butter (enough to cover the pan)
Instructions
Preheat and Grease
- To start, preheat your oven to 325°F and set the rack to the middle part of the oven. Then, grease a pan and line it with parchment paper. Don't forget to grease it again. Set the pan aside and move on to the next step.
Whip Up the Meringue
- In a large mixing bowl, whip egg whites until bubbly but not holding any peaks.
- Add cream of tartar and continue beating until a soft peak is reached.
- Once you've reached a soft peak, gradually add powdered sugar, one tablespoon at a time.
- Add ube extract and whip until the meringue reaches stiff peaks, is silky, and is no longer grainy. This should yield about 2 quarts of meringue in volume.
- Spread the meringue evenly on the lined baking pan using an offset spatula. Running a fork or cake comb along the longer edge of the pan is optional.
- Bake the meringue for 40 minutes or until the top is no longer tacky or sticky and is pale brown.
Make the Yema Custard
- While the meringue is baking, it's time to make the yema custard.
- Mix egg yolks, condensed milk, evaporated milk, and ube flavoring in a double boiler over low fire while stirring continuously. Allow the mixture to thicken and come to steam.
- Remove from heat and add butter cubes and lemon zest. This will help cool down the custard and give it a glossy feel.
- Put the bowl over ice-cold water to cool down. Stir and set it aside.
Prepare the Coconut Cream Anglaise
- Heat coconut cream in a saucepan over medium-low fire. Whisk 2 egg yolks in a mixing bowl, add a couple of tablespoons of the simmered cream to temper, and then add the egg mixture back to the saucepan.
- Add sugar and amaretto.
- Lower the heat and continue mixing until the sauce thickens. You don't want it to boil. You're looking for a pourable consistency, like condensed milk.
- Strain the mixture and transfer it to a pouring vessel (like a creamer). Cover it with plastic wrap, making sure the plastic touches the surface to prevent it from forming.
Unmold and Roll the Meringue
- After baking, dust the meringue with powdered sugar to prevent it from sticking.
- Put a cloth or parchment paper on top of the meringue. Then, put a sheet pan (for support) on top of the cloth and flip. Peel the parchment paper carefully.
- Spread the yema custard thickly longways (along the longer edge of the pan). Keep about ¼ cup of custard to smear on both ends of the roll. Roll gently from the bottom up with the assistance of the cloth.
- Make sure the roll is snug. The bottom of the roll should meet just below the top of it.
- Lay on a serving platter, smear the edges with excess custard, sprinkle some more powdered sugar, and slice.
- Finally, serve and drizzle slices with the coconut cream anglaise. Enjoy!