Postre Chaja

Ensure eggs are at room temperature.

Place eggs in the mixer and beat until the mixture breaks the ribbon stage.

Add a splash of vanilla essence and sprinkle in white sugar gradually.

Mix until you reach the famous 'letter point' with air incorporated.

Add 40 grams of flour in two parts, mixing well after each addition.

Prepare a baking tray with parchment paper and pour in the batter carefully.

Bake in the oven until done (exact time not specified).

For the filling, use cold cream and add powdered sugar, beating vigorously until stiff peaks form.

Add titanium dioxide to the cream and mix 2-3 more times to hydrate and whiten it.

Remove the baked cake from the tray and cut out circles for layering.

Soak the first layer of cake with reserved juice.

Spread a layer of dulce de leche on the first cake layer, leaving about a finger's distance from the edge.

Add a layer of dry meringue on top of the dulce de leche.

Soak the second cake layer with more syrup and add whipped cream on top.

Add selected fruit on top of the whipped cream.

Add another layer of cream on top of the fruit.

Press down the final cake layer and cover it with a generous amount of cream.

Finish decorating with more meringue.

Equipment Needed

Allergens