POSTRE CHAJÁ | Yaely Ortiz

Beat eggs for about 5 minutes until pale.

Add sugar and beat for another 5 minutes until doubled in size.

Add a splash of vanilla extract and beat for a couple more seconds.

Sift in flour and baking powder in three parts, folding gently to avoid deflating the batter.

Divide the mixture into two greased and floured baking pans lined with parchment paper.

Bake in a preheated oven at 180 degrees Celsius for 20-30 minutes, checking with a toothpick for doneness.

Let the cakes cool completely before using.

Prepare Chantilly cream using an ice bath to stabilize it, beating for 1 minute until slightly thickened.

Add sifted powdered sugar and milk powder to the cream, along with a splash of vanilla extract, and beat until firm peaks form.

Moisten the sponge cake with peach syrup.

Layer with whipped cream, chopped meringue, and chopped canned peaches.

Add another layer of sponge cake, moistening it with syrup, and cover with remaining whipped cream.

Decorate with meringue pieces.

Equipment Needed

Dietary

Allergens