Something Old, Something New: Frozen Brazo de Mercedes Recipe

Also known as the cake roll of the sixties, the brazo de mercedes has earned popularity not only in the Philippines, but also in Latin American countries. With its layers of powdered sugar, smooth meringue, and gooey custard, it’s no wonder that this cake has been quite a hit. But in this recipe, we’re giving it a makeover, turning it into the ice cream cake of this generation.

Frozen Brazo de Mercedes
Makes 10-12 servings


12 Egg whites

1 tsp Cream of tartar

1 ¼ cups White sugar


1 ½ cups Graham crackers

¼ cup White sugar

½ cup Melted unsalted butter


12 Egg yolks

1 (300ml) can Condensed milk

¼ cup Unsalted butter

2 Tbsps Dark rum (optional)


4 cups Strawberry ice craem

24 pcs Pastillas de leche

24 pcs Whole strawberries


¼ cup Sifted powdered sugar

  1. Preheat oven to 350F. Line a jellyroll pan measuring 11 by 15 inches (1 inch high) with parchment paper. Set aside.
  2. Prepare the meringue as follows. Using an electric mixer, beat egg whites with cream of tartar until frothy. Add sugar gradually while beating egg whites at medium speed. After adding all of the sugar, increase the speed of the mixer and continue to beat egg whites until stiff peak stage.
  3. Transfer beaten egg whites into the prepared baking pan. Level off with an offset spatula. Run a cake comb across the surface to texturize the meringue. Bake for 30 minutes. Allow to cool completely prior to assembly.
  4. For the yema filling, combine egg yolks and condensed milk in a thick frying pan. Cook over low heat until thick. Then stir in butter and rum. Allow to cool down before using.
  5. To prepare the crust, combine the ingredients in a mixing bowl. Transfer to an 8 by 12 inches glass baking dish or disposable aluminum tray. Using the back of a spoon, press the mixture against the bottom of the pan, covering the bottom completely. Cover the crust with spoonfuls of ice cream. Scatter pastillas de leche and strawberries over the surface, then drizzle prepared yema filling. Keep frozen while waiting for the meringue to cool.
  6. Top the assembled torte with the baked meringue. Dust powdered sugar over the surface and cover with foil. Keep frozen.

Recipe by Dorothy MJ Ferreria
Photographed by John Ocampo

You don’t have to celebrate a birthday to make these cakes

Pineapple Upside Down Cake

Japanese Cheesecake

Olive Oil Orange Cake

Boston Cream Pie