Chajá Dessert
A traditional Uruguayan layered dessert featuring sponge cake, meringue, dulce de leche, whipped cream, peaches, and a peach glaze. It is built in four tiers for a festive presentation and a harmonious combination of textures and flavors.
Pasos
- 1
Preheat oven to 180°C 180 °C · 356 °F · Gas 4 · Fuego medio (350°F 177 °C · 350 °F · Gas 4 · Fuego medio). Line one or two 20 cm (8 inch) cake pans with parchment. Separate the eggs; beat the egg whites with a pinch of salt until soft peaks form, then beat the yolks with sugar until pale. Sift the flour and cornstarch and fold into the egg mixture. Divide the batter into the prepared pans and bake for 25–35 minutes until set; cool.
- 2
Prepare the meringue by beating egg whites until glossy and stiff peaks form, pipe shapes if desired, and dry in a 100°C 100 °C · 212 °F · Fuego bajo (212°F 100 °C · 212 °F · Fuego bajo) oven for about 45 minutes. Let cool and store.
- 3
For the filling, whip heavy cream with vanilla and sugar until stiff peaks form, and slice peaches. Bake or cool cake layers, then overlay with peach juice brush, whipped cream, peaches, and dulce de leche to create four layers. Reserve some peaches for the top.
- 4
Finish by heating peach juice with a bit of water and cornstarch to create a glaze; pour over the top layer. Crumble some meringue around the sides, refrigerate briefly, and serve.
