cakes and pastries in PH

Try frozen ube brazo cake by this San Juan bakeshop

Steph Arnaldo
Try frozen ube brazo cake by this San Juan bakeshop

Bellefleur by Beatrix

This frozen cake features a graham crust, yema custard, ube ice cream, and fluffy meringue on top

Frozen brazo de mercedes cake is already a well-loved treat on its own, but have you ever tried it with ube? If you’re a fan of ube ice cream, fluffy meringue, and sweet yema, check out Bellefleur by Beatrix’s best-selling frozen ube brazo cake.

The local bakeshop’s crowd favorite is everything you’d want from a frozen brazo de mercedes cake – thick layers of soft meringue, not-too-sweet custard, and powdered sugar – plus the creaminess of homemade ube ice cream and a solid graham crust.

The frozen ube brazo cake starts off with a firm, thick graham crumb crust made with salted butter, resulting in a buttery and slightly savory contrast to the cake’s succeeding sweet layers. Atop is a hefty serving of smooth, creamy, and thick ube ice cream that fans of the purple yam will love, followed by a decadent yema custard that’s cooked with cream for a silkier texture and less sweetness.

The cake is topped with a torched meringue dusted with powdered sugar that’s light, pillowy, and soft, and easily melts in your mouth. You get the crunch of the crust, the creaminess of custard, the sweetness of ube, and the fluffiness of meringue all in one indulgent forkful that isn’t overly sweet.

Bellefleur by Beatrix’s frozen ube brazo cake costs P1,300 for a 9″ round size – a worthy price to pay for a cake that’s good for 8 to 12 people. It’s good for two weeks stored in the freezer.

The cake is delivered frozen in a special cooler bag with four packs of Techni Ice that costs an additional P350. This allows Bellefleur to deliver to customers nationwide and abroad.

Bellefleur by Beatrix is located along Club Filipino Avenue, San Juan City. They’re open from 10 am to 5 pm daily. Customers can pre-order for curbside pick-up and delivery orders via Bellefleur’s website or SMS at 0945-123-4577. –

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Steph Arnaldo

If she’s not writing about food, she’s probably thinking about it. From advertising copywriter to freelance feature writer, Steph Arnaldo finally turned her part-time passion into a full-time career. She’s written about food, lifestyle, and wellness for Rappler since 2018.