Diferencia entre el Chajá y el Postre Balcarce

Preheat the oven to 350°F (175°C).

Grease and flour a round cake pan.

Separate the eggs, placing the whites in a mixing bowl and the yolks in another.

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

In a separate bowl, mix the egg yolks with vanilla extract until creamy.

Sift together flour, baking powder, and salt, then gently fold into the yolk mixture.

Carefully fold the beaten egg whites into the yolk mixture until just combined.

Pour the batter into the prepared pan and bake for 25-30 minutes until golden and a toothpick comes out clean.

Allow the cake to cool completely in the pan before removing.

Prepare the peach filling by peeling and slicing the peaches.

In a saucepan, combine peaches, sugar, and cornstarch, cooking over medium heat until thickened.

Whip the heavy cream until soft peaks form, then fold in powdered sugar.

Once the cake is cool, slice it in half horizontally.

Spread the peach filling on the bottom layer, then cover with whipped cream.

Place the top layer of the cake back on and cover the entire cake with whipped cream.

Decorate with meringue and chocolate shavings before serving.

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