Brazo de Mercedes with lime curd

This filipino velvety smooth meringue  rolled cake is named Mercedes arm and I guess this cake is named after a Mercedes whos skin was pale as snow.
Originally this cake is made with a vanilla custard made with condensed milk and eggs, but this is to sweet for my taste.
I guess could make a differen vanila custard and serve it with fresh berries so it will be sweet and tart.
As you can read from the title I made it with lime curd.
Lime curd
2 tbs shredded lime peel
10 tbs lime juice
3,5 oz butter
2/3 cup sugar
Heat this up in a pot on low heat  untill the sugar is disolved
3 egg
5 egg yolks
Beat the eggs and yolks lightly and ad to it to the sugar mixture, whisk while you do this to get a smooth curd. Heat the mixture on high heat and beating it all the time.
The curd is finnished when it thikens.


5 egghvites
1/2 ts cream of tartar
beat this to the soft peak stage, then add
2/3 cups sugar
a little bit at the time one medium speed.
you do not want to over beat this meringue.
Line a baking tray with bakingpaper that you grease lightly.
pour the meringue on the sheet and spread it out to rectangle that is no more than 1/2 inch thik

Bake this on 300 F for about 20-25 minutes

Cover the meringue with a greased baking paper during baking to keep it white, if you do not mind some color you can drop this.

Let the cake cool and spread the lime curd on top before you role the cake.

In the picture below I served the cake plain and on top I served it with grated lime peel an chocolate, chopped nuts, vanilla sauce, gellie tops and mint.

original vanilla custard recipe
7 oz condensed milk
5 egg yolks
1 ts pure vanilla extract
beat the yolk lightly and combine all the ingrediense in a pan an heat up, stir all the time ,when the mixture thikens it is ready-

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