Brazo de Mercedes

5 cups milk

1 cup sugar

2 tablespoons unsalted butter

1 tablespoon vanilla extract

8 egg yolks

1/4 cup toasted and finely ground cashew nuts

In a saucepan, simmer milk over low heat until reduced to 2 cups. Add suger, butter and vanilla extract, stirring all the while. Remove from heat. Beat egg yolks in mixing bowl. To egg yolks, gradually add milk mixture by spoonfuls, beating all the while. Stir well to avoid curdling. Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste. Set aside.

Meringue

10 egg whites

1 cup sugar

1 teaspoon vanilla extract

Preheat oven to 400 F. Beat egg whites until stiff. Gradually add 1 cup sugar, beating continuously. Stir in vanilla. Line large cookie sheet with parchment paper greased with butter and spread meringue on top. Bake until brown. Spread filling evenly on top of meringue and roll into a log. Brush with butter and brown again in oven.

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Ingredients:
1 and 1/4 cups egg whites
1 tsp cream of tartar
3/4 cup sugar
1/4 tsp lemon extract

1. Beat egg whites, cream of tartar in a mixing bowl. Gradually add sugar and lemon extract beating continuously until meringue is stiff.
2.Line with parchment paper a 12x16 baking sheet greased with butter and spread the meringue evenly. Level it with an icing comb and bake for 30 minutes in a 350 F preheated oven.
3. Right away release the brazo from the cookie sheet. Remove the grease paper and spread filling on it. Roll. Refrigerate.
4. To serve, dust with confectioners sugar.

Filling:
3/4 can condensed milk
1 cup evaporated milk
2 tbsp unsalted butter
1 tsp vanilla essence
5 egg yolks
1/4 cup toasted and finely ground cashew nuts

1. In a saucepan, simmer the condensed milk and evap milk over low heat until reduced in volume and slightly thick in consistency. Add butter and vanilla essence stirring all the time. Remove from heat.
2. Beat egg yolks in a mixing bowl. Combine 1/3 of the milk mixture to the egg yolks, mixing well until well combined. Add in the remaining milk mixture and cook in a double boiler beating all the time. Stir well to avoid curdling.
3. Add cashew nuts and continue cooking the entire mixture over low heat, stirring constantly until mixture is thick.