CLASSIC CHAJÁ CAKE 🍰 Super SWEET URUGUAYAN dessert by Anna Olson | El Gourmet

whipped cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream is dairy-free and adds a tropical flavor.

peaches

🥗Healthier: apricots

💰Cheaper: canned peaches

Canned peaches are often less expensive and available year-round.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor while brown sugar can be more economical.

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lighter, while pound cake is often more affordable.

Prepare the sponge cake by mixing flour, baking powder, and salt in a bowl.

Beat egg whites until stiff peaks form, then gradually add sugar until glossy.

Fold the egg whites into the flour mixture gently until combined.

Pour the batter into a prepared baking pan and bake until a toothpick comes out clean, about 25-30 minutes.

Let the sponge cake cool completely before removing from the pan.

Prepare the meringue by whipping egg whites until soft peaks form, then gradually add sugar until stiff peaks form.

Spread the meringue over the cooled sponge cake and bake until lightly browned, about 10-15 minutes.

Allow the meringue to cool, then slice the cake horizontally into layers.

Whip the cream until soft peaks form and mix in vanilla extract and almond extract.

Layer the sponge with whipped cream, sliced peaches, and additional whipped cream between each layer.

Top the cake with more whipped cream and garnish with peach slices and meringue pieces.

Chill the cake in the refrigerator for at least 2 hours before serving.

Cooking Techniques

Spice Level:

Allergens