Postre Chaja - Uruguayan Peach, Meringue and Dulce de Leche cake

Preheat the oven to 350°F (175°C).

Prepare the sponge cake by mixing eggs, sugar, and vanilla extract until fluffy.

Fold in flour and melted butter gently until combined.

Pour the batter into a greased baking pan and bake for 25-30 minutes until golden.

Let the sponge cake cool completely before assembling.

Whip the heavy cream until soft peaks form, then set aside.

In a separate bowl, beat egg whites until stiff peaks form.

Gradually add sugar to the egg whites while continuing to beat until glossy.

Spread the meringue on a baking sheet and bake at 200°F (93°C) for 1 hour until dry.

Chop the cooled sponge cake into layers and place one layer on a serving platter.

Spread a layer of whipped cream over the sponge cake and top with sliced peaches.

Add a layer of crumbled meringue and repeat the process with remaining layers.

Finish with a final layer of whipped cream on top.

Garnish with chocolate shavings and toasted almonds.

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

Allergens