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Sunday, 25 March 2007

Brazo de Violeta

Indulge your taste for ube by spreadingthe Haleya (Ube Jam) on baked meringue

1 ½ cups eggwhite½ teaspoon cream of tartar1 ½' cups sugar
Ube Filling:1 ½ cups sugar½ cup water8-10 eggyolks, beaten2 cups mashed ube¼ cup softened butter
>> Preheat oven at 250°F. Generously grease then line a jelly roll pan. Set aside. In the mixer, beat the eggwhites and cream of tartar at high speed until soft peaks form, gradually add the sugar while beating continuously until stiff. Spread evenly on the prepared pan. Bake for about an hour or until set.>> Prepare Ube filling: Boil the sugar and water until thread-like. Beat the eggyolks in the mixer until light and fluffy. Pour in the hot syrup while beating continuously until thick. Beat in the mashed ube and softened butter. If filling is too thick, add some milk. Put over medium fire and simmer until done.>> To assemble: Sprinkle a sheet of brown paper with confectioners' sugar. Invert baked meringue on it. Peel off the paper lining. Spread the ube filling. Roll up the meringue to enclose the filling. Place seam-side down on a serving tray or platter.


Nita 28 March 2007 at 21:20  

Wow, looks yummy! i try ni naku sometime :) Thanks for sharing the recipe.

Rico 4 April 2007 at 19:39  

Hala Yummy gyud ni........