Red Ribbon Ube Brazo De Mercedes - Filipino Purple Yam Rolled Into A Meringue | Cooking with Kurt

[@porferiasamson2370]

no need now to enrol in baking classes.. just watching your video inspires me to be a home baker..very clear instruction.... thanks a lot..

[@cookingwithkurt]

Porferia Samson Aww, thank you Porferia 🙏🏽 I’m so happy to hear that my videos have encouraged you to bake. I love baking and it’s such a relaxing thing to do. Please let me know how it turns out! 😄❤️

[@erinwright3494]

So I just made this today, and because I've never had it before, I wasn't sure what to expect on flavor and texture. I followed recipe exactly and my dad was the taste tester. His words, "heavenly, very good and just like in the Philippines, your mom can't stop eating it!" Lol ❤️ it's very good! Thank you so much for sharing!

[@cookingwithkurt]

Hi Erin, great to hear from you again! 🙏🏽 Yaay your dad approves!!😄 I'm so happy to hear that your Ube Brazo De Mercedes turned out well!! And that you and your parents enjoyed it! Take care ❤️

[@rubyringor1376]

I tried your recipe and it was so yummy..every month i always bake for my 9months old baby a homemade cake and i choose your recipe again.thank u somuch kurt, ❤😊😊

[@cookingwithkurt]

Hi Ruby - thanks for your comment! Glad your ube brazo de mercedes turned out well! Take care :)

[@kojinagamatsu9452]

tried your recipe po and no fail ang sarap!! I baked it twice thank you so much:))

[@cookingwithkurt]

Hi Koji - thanks for your comment! Glad your ube brazos turned out well! Take care :)

[@acm97files]

Hmmmm… two of my favorite desserts combined 😍 I love brazo de mercedes and ube halaya. I’ll try this today and will use my homemade ube halaya. Thanks for the tutorial 👍🏼

[@cookingwithkurt]

Hello - thanks for your comment! Glad you like my recipe video! Please keep me posted on how your ube brazo de mercedes turns out 😄💜

[@rosalieantonio3514]

Your explanation is very clear. Thanks so much.

[@cookingwithkurt]

Hi Rosalie - thanks for your comment! Glad you like my video! Please let me know how your Ube Brazo de Mercedes turns out :)

[@jenhaze]

This looks so delicious! I’m planning on giving this a try this weekend!

[@cookingwithkurt]

Hi Jen - thanks for your comment! Please let me know how your ube brazo de mercedes turns out :)

[@adelfabeeman8915]

Wow lookd delicious. Your recipe is amazing

[@cookingwithkurt]

Thank you Adelfa! Please let me know how your ube brazo de mercedes turns out if you make it 😄💜

[@rochem14]

Looks yummy. You gave me a good idea to make this. I wanna try it. Thanks.

[@cookingwithkurt]

Hello - thanks for your comment! Glad you like my recipe video! Please let me know how your ube brazo de mercedes turns out :)

[@jennyortiz3676]

I want to try this. ❤️. Thanks for sharing.😍. God Bless 🙏🙏🙏

[@cookingwithkurt]

Hi Jenny - thanks for your comment! Please let me know how your Ube Brazo de Mercedes turns out :)

[@jennyortiz3676]

It turned out really good. 😊. The kids enjoyed it! 😋😋😋👌. Thanks again, Kurt. God Bless 🙏. Have a wonderful 2021. 🥰😊

[@RomulosKitchenandGarden]

Thanks, Kurt. Making this soon too. I did your ube roll and it became a hit (not my vid, but the cake) here in South Holland. Nag-order ang madlang people. Marami nag order, trusting me as non-prp baker, I ran out of the extract and I need to order from LA. I did several shout outs and thanks to your channel in my video, as my most admired Pinoy baking/cooking channel in North America. I think 5 mentions in the entire video.

[@cookingwithkurt]

Hi Romulo - thanks for your comment! Loved your ube roll video. Thank you so much for all the shout-outs 🙏🏽 Please keep me posted on how your Ube Brazo de Mercedes turns out. Take care! ❤️

[@justinabanaria2405]

I love all your videos sir Kurt. yum yum yum! 😋😋😋 God bless you!🙏😉

[@cookingwithkurt]

justina banaria Thank you Justina!!! 🙏🏽 Very sweet of you to say. Take care!! 😄❤️

[@gelrecto873]

I love it! ❤ thanks Kurt for a very nice video and for a yummy recipe. More power!

[@cookingwithkurt]

Hi Gel - thanks for your comment! Glad you like the video! Please let me know how your Ube Brazo de Mercedes turns out 😊

[@dayday0824]

Thanks Kurt for sharing your Ube brazo de Mercedes perfect na perfect at ang Sarah

[@cookingwithkurt]

Hello, thanks for your comment! Please let me know how your ube brazo de mercedes turns out :)

[@dayday0824]

CookingwithKurt hi Kurt I tried already it was so perfect 👌 so yummy

[@nilacanlas2938]

i made it several times thank you for the recipe its really delicious

[@cookingwithkurt]

Hi Nila, thanks for your comment! I'm so happy to hear that your Ube Brazo De Mercedes have turned out well! Take care :)

[@dianajimenez268]

Just did your Ube cake today and it was amazing. I am going to this Ube Brazo de mercedes next. Thanks!

[@cookingwithkurt]

Hi Diana - thanks for your comment! Glad your Ube Cake turned out well! Keep me posted on how your Ube Brazo de Mercedes turns out :)

[@fritzgarris6032]

I made it good. Thank you for the video.

[@cookingwithkurt]

Hello - thanks for your comment! Glad your ube braso turned out well! 😄

[@noelmelecio7268]

I made this and my partner and its the best brazo ive tasted! Everyone loves it!❤️❤️❤️

[@cookingwithkurt]

Hi Noel, thanks for your comment! I'm so happy to hear that your ube brazo turned out well, and that you and your partner enjoyed it!! Take care! 😄❤️

[@jeffersongarcia9310]

Galing gumawa ni sir ng video.. ang bilis sundan.. thank you sir.

[@cookingwithkurt]

Jefferson Garcia Thank you Jefferson!! 🙏🏽😄❤️

[@voltesmazinger7361]

Gorgeous color ❤️

[@cookingwithkurt]

Thanks Voltes! 🙏🏽💜

[@simplychiz7070]

I tried this for New Year celeb and wowww my family liked it again. Thank you, Kurt for sharing your knowledge on cooking/baking. You inspired us all. 🙂 and pls.do some cheescake recipes and carrot cake next time. Happy New Year. ☺

[@cookingwithkurt]

Hello - thanks for your comment! I'm so happy to hear that your Ube Brazo De Mercedes turned out well and that your family enjoyed it. Happy New Year!! :D

[@nerieperalta9862]

Hi kurt i have my brazo de mercedes long time since year 2000 until now is still ok my family love it too! But i gind something new in your recipe in the filling

[@cookingwithkurt]

Hi Nerie, thanks for your comment! Please let me know how your Ube Brazo De Mercedes turns out :)

[@christinemacalinao1673]

Did this yesterday! “Ang sarap “ Thanks again Kurt. You’re the best 🥰

[@cookingwithkurt]

Hi Christine, thanks for your comment! I'm so happy to hear that your ube brazo de mercedes turned out well!! Take care! :)

[@mareeeng8094]

Hi Sir Kurt! I made this today it is second to none!!! Super love it!!! Thank you so much for this recipe. Wishing you the best and more cake recipes please.

[@cookingwithkurt]

Hello! Yay! I'm so happy to hear that your ube brazo de mercedes turned out well!! And yes, more recipes to come :) Take care!

[@minaluzmanangan8945]

Hi chef Kurt I always watch your video ang oh so yummy I can't wait to make it by my self I've learn a lot all about your cake thanks for sharing 😍 godbless you

[@cookingwithkurt]

Hi Mina, thanks for your comment! I'm so happy to hear you like the video. Take care :)

[@noorhayataltany3877]

Ang sarap konti lang ang ingredient pero ang sarap 😍😍 thank you kuya kurt bagong pagkakakitaan nanaman to😁😁

[@cookingwithkurt]

Noorhayat Altany Salamat Noorhayat! 🙏🏽 Thanks for your comment. Appreciate your support! 😄❤️

[@daijobudes5012]

Thank you for your yummy cake recipes. Making this ube brazo de mercedes for husband birthday.

[@cookingwithkurt]

Hello - thanks for your comment! Glad you like my videos! Please let me know how your ube brazo de mercedes turns out for your husband's birthday. Take care :)

[@cinjishsuertefelipe5003]

Thank u so Much Bro Kurt🤗🤗 you are blessed and highly favored By the Grace of GOD

[@cookingwithkurt]

Thank you 🙏🏽❤️

[@bethlifestyle2855]

Wow..nice deliver tutorial, madaling maintindihan , gagawa din me for my sideline :) thanks..

[@cookingwithkurt]

Beth Lifestyle Hi Beth, thanks for your comment! 🙏🏽 Please let me know how your ube brazo de mercedes turns out! 😄

[@jazziewazie]

AWESOME CAKE

[@cookingwithkurt]

Thank you 😋

[@sherillpamintuan4931]

Hi kurt i made this yesterday and it was epic everbody love's it thank you for sharing it 🙏

[@cookingwithkurt]

Hi Sherill! It's great to hear from you again. I'm so happy to hear that your ube brazo de mercedes turned out well and that everyone enjoyed it. Take care! :)

[@AngelicaHopes]

Thank you very much Kurt for the recipe and valuable tips. I will make this Red Ribbon Ube Brazo de Mercedes this December. Maligayang Pasko!

[@cookingwithkurt]

Hi Angelica - thanks for your comment! Glad you like the video. Please let me know how your Ube Brazo De Mercedes turns out. Maligayang Pasko! :)

[@ditome1257]

As in it looks so delicious...again 🙏🏾🙏🏾🙏🏾🙏🏾

[@cookingwithkurt]

Thank you!!! :)

[@jommeljavier8937]

It was another successful finish product 😉 Thank you Kurt 😀♥️

[@cookingwithkurt]

Hi Jommel. I'm glad it turned out well!! :)

[@melvinalabata1886]

Thanks for the video it really helps me as a beginner

[@cookingwithkurt]

Melvin Alabata Hi Melvin. I’m glad you find the video useful. Please let me know how your ube brazo de mercedes turns out! 😄💜

[@iyamadonz]

I sure am making this today on my day off! I have left over ube filling. Thanks for another yummy recipe.

[@cookingwithkurt]

Hi Iya, thanks for your comment! Please keep me posted on how your ube brazo de mercedes turns out :)

[@flipgalz0124]

Hi Kurt! I've been trying to make brazo but it cracks every time! I'll try this recipe of yours and I hope it turns out well this time. I just made your sans rival recipe and I woke up super early to try it. Omgggg I'm in cloud nine. Thank you very much for all your hardwork and recipes!

[@cookingwithkurt]

Hello! Yaay, we're so happy to hear that your Sans Rival Cake turned out well and you're enjoying it!! 😄❤️ Please let us know how your Brazo de Mercedes turns out 😊 Making meringues is sometimes a bit tricky - the brazo cracking could be a sign that egg whites are not stable / were not beaten properly. Here are a couple of things to keep in mind when making the meringue. 1.) The egg whites should be separated very well - with no traces of egg yolk in it. As traces of egg yolks could prevent it from whipping up (it's easier to separate them while the eggs are still cold). 2.) Try to use newer eggs, as they whip up better. And let the separated egg whites sit at room temperature for at least 30 minutes to 1 hour, so that they come to room temperature. Egg whites whip better when they are at room temperature. 3.) Make sure the mixing bowl and beaters are completely dry, with no oily residue. Using a glass or metal bowl for whipping helps, as plastic mixing bowls often can have oily residue in them, which prevents egg whites from whipping properly. 4.) Cream of tartar helps to stabilize the egg whites, so that they whip up and gain volume. If cream of tartar is not available, you can substitute 1 tsp of cream of tartar with 2 tsp of lemon juice, or 1 tsp of white vinegar. 5.) Add the granulated sugar into the egg whites very slowly, as quickly pouring in the sugar too quickly could deflate the whipped up egg whites. Hope this helps! :)

[@flipgalz0124]

Thanks so much Kurt! You are awesome!!! I'll let you know how it works. Always stay safe and healthy Kurt and Donald! Sending you guys love from Vancouver 🥰🥰🥰

[@cookingwithkurt]

flipgalz0124 Thank you! Stay safe also ❤️ Lots of love from NYC

[@b.dec.8006]

I love your recipes! I can’t wIt to try them! Thank you for making these videos:)

[@cookingwithkurt]

b. dec. Aw thanks for your comment! Happy to hear you like my videos 😊🙏🏽 Please let me know it turns out! ❤️

[@ericaverion3044]

very well said from toronto canada

[@cookingwithkurt]

Thanks Eric! Much love from NYC

[@abdolor]

Oh my goooddd! That look so good!

[@cookingwithkurt]

Thank you Adelaine!! 🙏🏽😄

[@marinacalderon4784]

Yummy thank you again

[@cookingwithkurt]

Marina Calderon Thank you Marina!! 🙏🏽😄❤️

[@anam8495]

Hi Kurt, I made this yesterday. After I took it out of the oven, it has a nice thickness to it but after it cooled down, it deflated a lot almost about only 1/4" thick left. I followed all your tips, how can I prevent it from over deflating? It tastes good though!😁

[@cookingwithkurt]

Hi Ana - the brazo shrinking, deflating or cracking could be a sign that egg whites are not stable / were not beaten properly. Here are a couple of things to keep in mind when making the meringue. 1.) The egg whites should be separated very well - with no traces of egg yolk in it. As traces of egg yolks could prevent it from whipping up (it's easier to separate them while the eggs are still cold). 2.) Try to use newer eggs, as they whip up better. And let the separated egg whites sit at room temperature for at least 30 minutes to 1 hour, so that they come to room temperature. Egg whites whip better when they are at room temperature. 3.) Make sure the mixing bowl and beaters are completely dry, with no oily residue. Using a glass or metal bowl for whipping helps, as plastic mixing bowls often can have oily residue in them, which prevents egg whites from whipping properly. 4.) Cream of tartar helps to stabilize the egg whites, so that they whip up and gain volume. If cream of tartar is not available, you can substitute 1 tsp of cream of tartar with 2 tsp of lemon juice, or 1 tsp of white vinegar. 5.) Add the granulated sugar into the egg whites very slowly, as quickly pouring in the sugar too quickly could deflate the whipped up egg whites. Hope this helps! :)

[@anam8495]

@@cookingwithkurt Say, I followed all of these tips. What tips can you give to properly beat the eggs?

[@rowenalocsin-lao4746]

Hi Kurt, was able to make this, tastes great! (but i dont know how to upload picture hehe). Anyway question, my merang cooked quickly, should i bake with only the bottom heat or just cut the baking time? Thanks!

[@cookingwithkurt]

Hi Rowena - glad to hear your ube brazo de mercedes turned out well. I only use the bottom heat on my oven. If you think your meringue was overcooked, yes, you can shorten the baking time. If you want, you can send pictures on Facebook or Instagram - the links are below: Facebook: facebook.com/CookingwithKurt Instagram: instagram.com/cooking_with_kurt

[@rowenalocsin-lao4746]

@@cookingwithkurt thank you. Will try that, bottom heat only. Will upload in fb/ig too 😁

[@bakumidokiriyoayaoyorozush6979]

Is it just me or it looks even better than the Red Ribbon one

[@cookingwithkurt]

Oh Sehun's Bish Oh wow, thanks so much!! 🙏🏽😄❤️

[@kamillemaghirang686]

@@cookingwithkurt how much is 7oz of condence milk?? Do u mean 300ml of condence milk??

[@cookingwithkurt]

@@kamillemaghirang686 Hi Kamille - I’d suggest looking at the ingredients list in the description section below the video to avoid confusion. Hope this helps! 😊

[@irenebyrnes4135]

You're a star Baker 👍👌

[@cookingwithkurt]

Hi Irene, thanks so much for your comment! Very kind of you to say🙏🏽Take care! 😄❤️

[@gracey8481]

Yummy! ❤

[@cookingwithkurt]

Gracey Gracey Thank youuu!! 😄🙏🏽❤️

[@familytravels9660]

Hi Kurt! I love all your videos!!! Very easy to follow and understand. I am trying this recipe but my ube filling is not turning into a pasty consistency. I have been constantly mixing it for 30 mins now and it is still runny. Is there something wrong with what I did? Thank you..

[@cookingwithkurt]

Hi Elizabeth! Glad you like my videos :) I'd suggest continuing to whisk over the gently simmering water in your double boiler for another 10-15 minutes. It should thicken soon. The 30-40 minute of simmering over double boiler in the video is a guide, but it depends on how high your flame is. It might take a little longer for lower heat. Hope this helps!

[@familytravels9660]

Cooking with Kurt hello Kurt! Thank you so much for your quick reply! I found out the metal bowl I put on top of the pot does not fit well. I transferred it to another metal bowl that fits into a pot of simmering water and now it’s already in a pasty consistency! Thank you so much! You’re the best baker ever! 💖💖💖

[@cookingwithkurt]

elizabeth tan Yaay! Glad it turned out well. Take care! 😄❤️

[@susanacarbajal4496]

One question.. is it too sweet? It looks very yummy🌹👏🏻👏🏻🙏🏼👍🏻

[@cookingwithkurt]

SUSANA CARBAJAL Hi Susana. For my taste it is not too sweet 😊💜

[@analiza329]

thank you for the delicious recipe :)

[@cookingwithkurt]

Hi Ana, thank you so much! :D

[@analiza329]

Hi CookingwithKurt 😊 you have a good content in your KZbin channel I've noticed some of your views with your amazing recipes doesn't give justice. You can change your thumbnail or title in some of your videos so they will see your delicious recipe .Like advertisement 😊Just suggestion.God Bless😊

[@cookingwithkurt]

Thanks for the suggestion! I'll definitely work on making better thumbnail pics and changing the titles to attract more people to watch the videos. Fingers crossed! Lol... Thanks again! :)

[@analiza329]

You're always welcome 😊

[@kristiannearbas2167]

Hi Kurt! I tried it yesterday and it was soooo goood!! One question though..since i made it so late I kept it overnight and by this morning, the powdered sugar has melted :( I know you said 2hrs so does it mean keeping it in fridge for max 2hrs only will not melt the conf sugar? Thank!

[@cookingwithkurt]

Hi Kristianne - I'm glad to hear that your Ube Brazo De Mercedes turned out well! Often times if it humid, the sugar in the meringue can absorb extra moisture in the air and it becomes sticky - and forms wet beads on the outside. You can minimize this by letting your brazo cool completely before slicing. Storing it in the fridge will also cause this - as the fridge is very humid. But sometimes this is inevitable (we can't control the weather), so you can just use a paper towel or absorbent cloth towel to gently blot the moisture. Hope this helps! :)

[@aprilgaunia7612]

Amazing recipe demo ur such a great idol:)

[@cookingwithkurt]

Hi April! Thank you so much!!! :D

[@esaure6297]

Hi kurt! Can I just omit the ube to make the traditional brazo de Mercedes? Or the texture of the custard Will be different with this recipe? Thanks!

[@cookingwithkurt]

Hello. Yes. If you follow the same recipe as in the video except omiting the ube halaya, ube extract, and purple food coloring. It should work out to become just a plain yellow custard. Hope this helps! :)

[@esaure6297]

Is it okay to use 10x15 Pan? Thanks kurt!

[@cookingwithkurt]

You can. It will just be a smaller meringue by area, but slightly thicker. Hope this helps! :)

[@oinkoink2032]

hi Kurt! tried baking this ang loved the ube custard as it is not too sweet. quick question though, i find it hard taking off the parchment paper as it is sticking to the meringue. is it under or over cooked? i did let it cool before peeling too. thanks!

[@cookingwithkurt]

Hello. I'm glad to hear that you liked the ube custard. Regarding the parchment paper sticking to the meringue: If you're referring to the parchment paper the meringue was baked on - it could be a sign that the meringue is undercooked and I'd suggest baking it for an extra 5 - 10 minutes (everyone's oven is a bit different). If you're referring to the parchment paper that you invert the meringue on, dusting the meringue with powdered sugar like in the video should prevent the meringue from sticking to the parchment paper. Hope this helps! :)

[@jenyvieyu4594]

Hi Kurt I'd like to try the plain brazo de Mercedes, can you please post a video on how to make just the custard filling?

[@cookingwithkurt]

Hello. I'll add plain brazo de mercedes to my list of recipes to research and make a video :) In the meantime, I'd suggest following the same recipe as in the video except omiting the ube, halaya, ube extract, and purple food coloring. It should work out to become just a plain yellow custard. Hope this helps! :)

[@jenyvieyu4594]

@@cookingwithkurt thanks for the super prompt response 🙂

[@cookingwithkurt]

You're very welcome! Please let me know how it turns out! :)

[@jenyvieyu4594]

Hi Kurt I followed your recipe step by step and it turned out perfectly 👌👌👌 I was skeptical about baking brazo as I failed twice already. Thank you so much! This is the best brazo de mercedes recipe❤️

[@cookingwithkurt]

Yay! I'm so happy to hear that your Brazo De Mercedes turned out well!! Take care :)

[@valentinamachon2187]

Hi Kurt i always watch your show your great, sana mag demo ka din ng special ensaymda, watching from Salt Lake City Utah USA

[@cookingwithkurt]

Hi Valentina, thank you for your request! I'll put ensaymada on my list of recipes to research and make a video! I love Salt Lake City Utah! My Ninang lives there and we used to visit her :) Take care

[@cookingwithkurt]

Hi Valentina - here's my latest video on a Red Ribbon-style Ube Ensaymada: kzbin.info/www/bejne/a5bFg2ieZcahipY Hope you like the recipe! 😊

[@kind5893]

Can you please do it using steam too ....nice vid po

[@cookingwithkurt]

You may make any changes you like, any adjustments you see fit to make this dish more enjoyable for you 😊

[@jappymacale7058]

What brand of parchment paper can you recommend? the one i got from dollar tree sticks to the bread and braso de mercedes.

[@cookingwithkurt]

Hi Jappy - we use Reynolds brand of parchment paper. Hope this helps :)

[@jappymacale7058]

@@cookingwithkurtok thanks ill try to do your mango bravo.

[@deyortiz3545]

I love all your videos. Ask ko po, can i substitute ube powder with the ube extract?

[@cookingwithkurt]

Dey Ortiz Hi Dey, thanks for your question! Unfortunately, powder cannot be used instead of ube extract. Ube powder is dehydrated ube, and needs to be reconstituted in hot water (per packet instructions) before it can be used in a recipe. So you can use ube powder + hot water will turn into an ube paste, and can be used instead of ube halaya - it will have a similar texture as ube halaya from a jar. Ube extract is concentrated ube flavor, and does not affect the texture. Hope this helps! 😊

[@deyortiz3545]

@@cookingwithkurt thank you so much for the information sir Kurt. I will keep in mind. Looking forward for more delicious recipies from you. More power and God bless!

[@cookingwithkurt]

Dey Ortiz Thank you Dey!

[@AlvinYT50]

Looks delicious! Can I use wax paper instead of parchment?

[@cookingwithkurt]

Hi Alvin, thanks for your question! Unfortunately, you *cannot* use wax paper here. The difference is wax paper is not heat resistant. And it will melt / burn when put in the oven. Parchment paper is needed for anything that needs to be heated. Wax paper is mainly used for lining countertops when kneading bread / pie crusts, and when storing things in the freezer (cold applications). Hope this helps! :)

[@AlvinYT50]

@@cookingwithkurt thanks 🙂

[@cookingwithkurt]

Alvin Villegas You’re very welcome! 😊

[@hapeeehenie8731]

@@cookingwithkurt hi Kurt! Is there substitute for parchment paper? Because i cannot find here in saudi. Only wax paper and it is writen there can be use for baking also.

[@maryroserollins9831]

Galing mo!!

[@cookingwithkurt]

Maryrose Rollins Salamat po!! 🙏🏽😄❤️

[@auraverneescalaw8203]

Hi! Can I use white vinegar as a substitute for the cream of tartar? Thanks! :)

[@cookingwithkurt]

Hi Aura - cream of tartar helps to stabilize the egg whites, so that they whip up and gain volume. If cream of tartar is not available, you can substitute 1 tsp of cream of tartar with 2 tsp of lemon juice, or 1 tsp of white vinegar. Hope this helps! :)

[@auraverneescalaw8203]

@@cookingwithkurt Thank you! also, is it okay not to have an Ube extract? I can't find any. :(

[@hapeeehenie8731]

Hi po. Both burners of the oven will be use ? Or the bottom part only?

[@cookingwithkurt]

Hello. I use the "bake" setting on my oven, where the heat originates from the bottom of the oven. Hope this helps!

[@dinaalipda1080]

Yummy

[@cookingwithkurt]

Dina Alipda Thank you Dina!! 🙏🏽😄❤️

[@christiancastro8622]

Can i use mango puree ijstead of ube jam for the filling? Haha TYIA :))

[@cookingwithkurt]

Hi Christian - yes, you may make any changes you like, any adjustments you see fit to make this cake roll more enjoyable for you 😊

[@wawiecastillo1749]

Hi Kurt! Do i remove the meringue immediately from the oven? How do I prevent it from shrinking? Thanks

[@cookingwithkurt]

Hi Wawie - the brazo shrinking, deflating or cracking could be a sign that egg whites are not stable / were not beaten properly. Here are a couple of things to keep in mind when making the meringue. 1.) The egg whites should be separated very well - with no traces of egg yolk in it. As traces of egg yolks could prevent it from whipping up (it's easier to separate them while the eggs are still cold). 2.) Try to use newer eggs, as they whip up better. And let the separated egg whites sit at room temperature for at least 30 minutes to 1 hour, so that they come to room temperature. Egg whites whip better when they are at room temperature. 3.) Make sure the mixing bowl and beaters are completely dry, with no oily residue. Using a glass or metal bowl for whipping helps, as plastic mixing bowls often can have oily residue in them, which prevents egg whites from whipping properly. 4.) Cream of tartar helps to stabilize the egg whites, so that they whip up and gain volume. If cream of tartar is not available, you can substitute 1 tsp of cream of tartar with 2 tsp of lemon juice, or 1 tsp of white vinegar. 5.) Add the granulated sugar into the egg whites very slowly, as quickly pouring in the sugar too quickly could deflate the whipped up egg whites. Hope this helps! :)

[@renzeybek]

Hi! ✨ Will it still be lasang lasang ube even if without ube extract? Thank you 🙏

[@cookingwithkurt]

Hi Ren. Unfortunately the majority of the ube flavor in this cake comes from the concentrated ube flavor in the ube extract. You can just add in the ube halaya and it will still be delicious, pero hindi lasang lasang ube. Hope this helps! :)

[@renzeybek]

CookingwithKurt Thank you so much! I’ll try to add more ube halaya . I want it to taste the ubeng ube 😭🙏

[@pearldeveyra6612]

hi just want to ask will it be ok to use the ready made ube condensed milk? f its ok what should i be omitted in the custard filling?

[@cookingwithkurt]

Hi Pearl - if you're using ube flavored condensed milk, you can probably omit the ube extract if you'd like. But I personally would just leave it in there and just have an extra strong ube flavor. Hope this helps :)

[@meydyorpeyn2940]

hi kurt pkease i really appreciate if you share a recipe of fluffy ube mamon please🥰

[@cookingwithkurt]

Mark Ryan Hi Mark, thanks for the request! I’ll put ube mamon on my list of recipes to research and make a video! 😊

[@annemanrique9638]

Hello kurt.. can i make this is as a regular brazo de merceces? without the ube? It's hard to find it here in thailand... thank u

[@cookingwithkurt]

Hi Anne. Yes, you can just leave out the ube halaya and ube extract, and it will be just regular brazo de mercedes. Hope this helps! :)

[@auraverneescalaw8203]

I have a lot of left over fillings. How long can it last when refrigerated?what other recipes can you also suggest that I can use it with? Thanks! :)

[@cookingwithkurt]

Hi Aura - the filling can be used as a stuffing inside breads like ensmaymada or pandesal. Recipe links below: Ensaymada: kzbin.info/www/bejne/a5bFg2ieZcahipY Pandesal: kzbin.info/www/bejne/nX_SpXlnbrKZkKs

[@wonpurins]

Hi kurt! ur recipes are so good.. i hope you can bake some moist chocolate cake. :) thank you

[@cookingwithkurt]

Hi Luis, thanks for your comment! Glad to hear you like my recipe videos. Below are links to my chocolate cake videos: A death-by-chocolate style chocolate cake recipe here: kzbin.info/www/bejne/r3Skpp-mg9SDhaM I also have a Red Ribbon-style black forest cake recipe video here: kzbin.info/www/bejne/eonCqqqEpcmImZY Here's a Choco Mocha Crunch Cake recipe video: kzbin.info/www/bejne/rabFZWWupM6rkKc And finally a Chocolate Mousse Cake recipe video: kzbin.info/www/bejne/qJOXiH57r8aGa7s

[@noemilouharrison8092]

interesting, any replacement on egg yolk and milk?

[@cookingwithkurt]

Hi Noemi, thanks for your question. The whole milk can be replaced with any milk like almond milk. As for the egg yolks, although I haven't tried it myself in this recipe, I'd suggest trying to replace the 10 egg yolks by taking 2 cups of cashews, soaking them in water overnight, draining the water, and pureeing in a food processor till it becomes a paste. Hope this helps! :)

[@d2clcxoxxo753]

Hi Kurt, I cant find Ube extract here in Germany. Can I just omit it and use more Ube Jam?

[@cookingwithkurt]

Hello. If ube extract is not available, you can add a bit more ube jam to the custard filling. But be careful not to add too much, since the ube jam usually comes already sweetened with sugar. So adding too much extra will make the custard filling too sweet. If ube extract is not available, I'd suggest just leaving it out, or maybe even substitute it with vanilla extract, so that the ube custard is not too sweet. Hope this helps! :)

[@d2clcxoxxo753]

Thanks a lot for the quick feedback, Kurt. Keep up the great baking show here. Really love how you explain stuff in detailed manner!☺🤗

[@cookingwithkurt]

elc t You’re very welcome! I’m glad to hear you like the baking videos! 😄🙏🏽

[@irenejin1607]

What kind of oven are you using? Thanks

[@cookingwithkurt]

irene doronila Hi Irene. I use a conventional gas oven - the standard ones used in the USA. Hope this helps! 😊

[@roxannecalipes9262]

Can you make a recipe of brazo de mercedez with custard filling?

[@cookingwithkurt]

Hi Roxanne. If you follow the same recipe as in the video except omiting the ube halaya, ube extract, and purple food coloring, it will work out to become just a plain yellow custard. Hope this helps! :)

[@roxannecalipes9262]

Thank you so much! I lived here in the U.S and try making your Ube Cake now I'm starting to sell it :)

[@iriskarr3248]

If without ube halaya ? What’s your ingredients just for plain brazo M ?

[@cookingwithkurt]

Hi Iris - if you follow the same recipe as in the video except omiting the ube halaya, ube extract, and purple food coloring, it will work out to become just a plain yellow custard. Hope this helps! :)

[@iriskarr3248]

@@cookingwithkurt thank you , Kurt .

[@ic2619]

How long will it last in the fridge if made ahead for a party?

[@cookingwithkurt]

It should keep in the fridge for up to 3-5 days. Hope this helps! 😊

[@ic2619]

@cookingwithkurt thank you for replying. Looking forward to making it.

[@ladelleborlongan3746]

Hi Kurt, just want to know if it’s 7 oz of condensed milk? Thank you very much.

[@cookingwithkurt]

Hi Ladelle - the amount of condensed milk is specified at the 0:40 mark, as well as in the description section below the video. Hope this helps! :)

[@ladelleborlongan3746]

Thank you. Stay safe.

[@kamillemaghirang5220]

@@cookingwithkurt how much if i convert. It on cups??

[@cookingwithkurt]

@@kamillemaghirang5220 Hi Kamille - I’d suggest looking at the ingredients list in the description section below the video to avoid confusion. Hope this helps! 😊

[@karlaguerrero743]

Can i substitute whole milk to heavy cream ?

[@cookingwithkurt]

Yes - you can use heavy cream instead of whole milk.

[@roseponce8830]

Pan sheet ko po is 10X12 inches ilan egg white po ang kailangan gamitin?

[@cookingwithkurt]

Hi Rose - if your sheet pan is 10" x 12", I'd suggested multiplying all the ingredient amounts by 3/4, and continue with the recipe as is. Hope this helps! :)

[@urhotnessbeau]

napunta na ko dito bavk to baking

[@cookingwithkurt]

😄❤️

[@HappyIrishXoxo]

Another ube ❤️

[@cookingwithkurt]

HappyIrishXoxo 😄💜

[@heynickos1323]

Hi. Am using gas oven and my meringue doesn't turn into golden brown. Should I use the boiler, or any tips po? 😊

[@cookingwithkurt]

Hello! Sorry to hear your meringue doesn't turn golden brown. I also use a gas oven, so I'm not sure why that's happening. Different ovens behave differently, so I'd suggest leaving it in the oven for an extra 5 to 10 minutes, maybe even 15 at the max, as your oven could run colder than mine. But be careful that the meringue doesn't dry out, otherwise it will not be soft and pliable - and it won't roll. As you mentioned, you can also use the broiler for a few seconds at the end of the 20 minutes. But also be careful with this, as the broiler function (in my experience) burns things very quickly. And the browning with a broiler tends to be uneven. I sometimes brown my bikos with the broiler function, and even just 20 seconds it can get charred. Hope this helps! :)

[@heynickos1323]

@@cookingwithkurt thank you Chef for responding, will take note on this. I'll keep on trying.

[@cookingwithkurt]

hey nickos You’re welcome! And good luck!! 👍🏽

[@kcorpz]

How would you avoid it from deflating?

[@cookingwithkurt]

Hello. The meringue deflating is a sign that egg whites are not stable / were not beaten properly. Here are a couple of things to keep in mind when making the meringue. 1.) The egg whites should be separated very well - with no traces of egg yolk in it. As traces of egg yolks could prevent it from whipping up (it's easier to separate them while the eggs are still cold). 2.) Try to use newer eggs, as they whip up better. And let the separated egg whites sit at room temperature for at least 30 minutes to 1 hour, so that they come to room temperature. Egg whites whip better when they are at room temperature. 3.) Make sure the mixing bowl and beaters are completely dry, with no oily residue. Using a glass or metal bowl for whipping helps, as plastic mixing bowls often can have oily residue in them, which prevents egg whites from whipping properly. 4.) Cream of tartar helps to stabilize the egg whites, so that they whip up and gain volume. If cream of tartar is not available, you can substitute 1 tsp of cream of tartar with 2 tsp of lemon juice, or 1 tsp of white vinegar. 5.) Add the granulated sugar into the egg whites very slowly, as quickly pouring in the sugar too quickly could deflate the whipped up egg whites. Hope this helps! :)

[@sophiegerman9029]

Its the ube halaya you put is ube halaya in the jar? 🙏

[@cookingwithkurt]

Hi Elvira - yes, I used store-bought ube halaya from a jar. Hope this helps! :)

[@sophiegerman9029]

Cooking with kurt.. Thank you so much🙏🙏🙏

[@zuttoaishiteru27]

Pag walang cream of tartar ano po pwede ipalit

[@cookingwithkurt]

Hello. Kung walang cream of tartar, you can substitute 1 tsp of cream of tartar with 2 tsp of lemon juice, or 1 tsp of white vinegar. Hope this helps! :)

[@zuttoaishiteru27]

CookingwithKurt thanks po i tried po masarap sya pero ung sa pag roll mahirap po pla😅

[@cookingwithkurt]

Yay! I'm so glad to hear it turned out well. Take care :)

[@maricarmagdowski5923]

Can we freeze this cake? I was going to ship it to my brother in the military but not sure how the meringue handle very hot weather nowadays. Thinking maybe I could mail it frozen with ice packs?

[@cookingwithkurt]

Hi Maricar - I've never tried freezing them before. If you do, I'd suggest putting it in an airtight container to prevent moisture from entering and getting absorbed into the meringue, as that will make it soggy. Hope this helps! :)

[@voltyeasadventureteamasemb9387]

Hello Kurt! I tried following your recipe twice and it turns out well exept that the meringue cracked when i rolled it. What could be the possible problem?

[@cookingwithkurt]

Hello! I'm glad to hear your ube brazo de mercedes turned out well and tasted good. Sorry to hear about the cracking. Cake rolls often crack if they are overcooked. Everybody's oven is a little different. So I'd suggest decreasing your cooking time by 5 minutes or so. The meringue cracking could also be a sign that egg whites are not stable / were not beaten properly. Here are a couple of things to keep in mind when making the meringue. 1.) The egg whites should be separated very well - with no traces of egg yolk in it. As traces of egg yolks could prevent it from whipping up (it's easier to separate them while the eggs are still cold). 2.) Try to use newer eggs, as they whip up better. And let the separated egg whites sit at room temperature for at least 30 minutes to 1 hour, so that they come to room temperature. Egg whites whip better when they are at room temperature. 3.) Make sure the mixing bowl and beaters are completely dry, with no oily residue. Using a glass or metal bowl for whipping helps, as plastic mixing bowls often can have oily residue in them, which prevents egg whites from whipping properly. 4.) Cream of tartar helps to stabilize the egg whites, so that they whip up and gain volume. If cream of tartar is not available, you can substitute 1 tsp of cream of tartar with 2 tsp of lemon juice, or 1 tsp of white vinegar. 5.) Add the granulated sugar into the egg whites very slowly, as quickly pouring in the sugar too quickly could deflate the whipped up egg whites. Hope this helps! :)

[@voltyeasadventureteamasemb9387]

@@cookingwithkurt thank you for answering my querries..

[@cookingwithkurt]

You're very welcome!

[@nerieperalta9862]

The meringue sometimes will crack if its too thick also

[@voltyeasadventureteamasemb9387]

@@nerieperalta9862 thank you 😉!

[@Lavina2024]

Someone order to me they like it thank you again

[@cookingwithkurt]

You're welcome! :)

[@alanh3101]

I really want to make this for my wife. But I can't find Ube Halaya or extract in my little town.

[@cookingwithkurt]

Hi Alan. If ube is not available, you can just omit the ube halaya, ube extract, and purple food coloring from the filling, and it will just be a plain brazo de mercedes (the filling will be yellow in color). Hope this helps! :)

[@chamico7808]

Whats the size of the tray you used here po pls? Thank youuuuu

[@cookingwithkurt]

Hi Charlene - this recipe uses a 13 by 18 inch pan (i.e. a half sheet pan). Hope this helps! :)

[@rachelletasis2594]

is it okay if i dont put ube halaya?

[@cookingwithkurt]

Hi Rachelle - you may make any changes that you see fit, any adjustments that will make this dish more enjoyable for you :)

[@rachelletasis2594]

CookingwithKurt coz we don’t have ube halaya here in sg 😅 Hopefully it’ll work without ube halaya. I’ll try to put ube extract only

[@karenkeng7830]

New subscrber🙌 Naadik ako kaka panood ng mga videos mo.

[@cookingwithkurt]

Karen Keng Hi Karen! 👋🏽 Thank you for subscribing! 🙏🏽 I’m so happy to hear you like watching my videos!! 😄❤️

[@karenkeng7830]

@@cookingwithkurt sa sobrang panonood, pati mga ads mo na enjoy q na din, di q na skip ads😂😂. Pero sa totoo lang, ang galing mo mag bake ng cake. Guzto ko subukan mga gawa mo, lalo na ube cake mo. Sana ma perfect ko din tulad sau.

[@cookingwithkurt]

Salamat po! Please me know how it turns out kung gagawin mo yung ube cake :)

[@janellaoliva6040]

😱😱🥰🥰

[@cookingwithkurt]

Thanks Janella! 🙏🏽 Hope you like the recipe 😄❤️

[@noelmelecio7268]

Hi kurt! This always happens to my brazo, bkit kya nagiging wet ung outer layer nya?any reason for this?

[@cookingwithkurt]

Hi Noel, thanks for your question! Are you noticing this happening on humid or wet weather? Often times if it humid, the sugar in the meringue can absorb extra moisture in the air and it becomes sticky - and forms wet beads on the outside. You can minimize this by letting your brazo cool completely before slicing. Storing it in the fridge will also cause this - as the fridge is very humid. But sometimes this is inevitable (we can't control the weather, haha), so you can just use a paper towel or absorbent cloth towel to gently blot the moisture. Hope this helps! :)

[@Chibogproject]

Pwede ko po ba half lang ng recipe gawin?

[@cookingwithkurt]

ivy rose guevara Hi Ivy Rose, thanks for your question. Yes, pwede din ihalf yung recipe. It will just be a smaller cake, but it will work. Hope this helps! 😊

[@tesspaglinawan8710]

Hi, i like your recipe, and tried it 3 times,but has been so unsuccessful with the meringue,. All 3 didn’t expand... i don’t know what was wrong in what i did. I followed your procedure step by step... but still no success. How long do i need to mix the eggwhites? Please help. Tess

[@cookingwithkurt]

Hi Tess. Sorry to hear that your meringue hasn't been working out. I'd suggest keeping the following in mind when making the meringue: 1.) The egg whites should be separated very well - with no traces of egg yolk in it. As traces of egg yolks could prevent it from whipping up (it's easier to separate them while the eggs are still cold). 2.) Try to use newer eggs. And let the separated egg whites sit at room temperature for at least 30 minutes to 1 hour, so that they come to room temperature. Egg whites whip better when they are at room temperature. 3.) Make sure the mixing bowl and beaters are completely dry, with no oily residue. Using a glass or metal bowl for whipping helps, as plastic mixing bowls often can have oily residue in them, which prevents egg whites from whipping properly. 4.) Cream of tartar helps to stabilize the egg whites, so that they whip up and gain volume. 5.) Add the granulated sugar into the egg whites very slowly, as quickly pouring in the sugar too quickly could deflate the whipped up egg whites. There's no set time needed to beat the egg whites into a meringue - it depends on all of the factors I just mentioned. But it usually doesn't take me any longer than 10 - 15 minutes with the beater speed on high to reach the soft peak stage needed for this type of meringue. Hope this helps! :)

[@tesspaglinawan8710]

CookingwithKurt Thank you so much for replying ... love your cooking so much. 😉😊

[@cookingwithkurt]

You're very welcome, Tess! I hope your meringue turns out well next time! :D

[@tesspaglinawan8710]

CookingwithKurt I hope so... i won’t get tired of doing it again ... till i get it right. ☺️

[@kamillemaghirang5220]

How much is 7oz of condence ?

[@cookingwithkurt]

Hi Kamille - I’d suggest looking at the ingredients list in the description section below the video to avoid confusion. Hope this helps! 😊

[@auraverneescalaw8203]

HELP! I'm making the fillings right now for about 10 mins already and I feel like it's runny compare to what you've done. I followed all the ingredients and measurements. what should I do please?

[@cookingwithkurt]

Hi Aura - I'd suggest to continue cooking it down for 30-40 minutes like in the video. Hope this helps! :)

[@auraverneescalaw8203]

@@cookingwithkurt It went well. Thank you so much :)

[@kamillemaghirang686]

Do you mean 300ml of condence milk??

[@cookingwithkurt]

Hi Kamille - I’d suggest looking at the ingredients list in the description section below the video to avoid confusion. Hope this helps! 😊