Chajá: receta e historia

Beat 5 eggs and 200g sugar until the mixture is pale yellow at robot speed 6.

Add 200g sifted flour and mix at robot speed 4.

Pour the mixture into the mold.

Preheat the oven and bake at 390°F for 15 minutes.

Lower the temperature to 355°F and bake for 35 more minutes.

Wait about 10 minutes before unmolding the cake.

Beat 3 egg whites until foamy, then gradually add 190g icing sugar until a bright and firm meringue forms at robot speed 8.

Fill a pastry bag with the meringue and pipe it in a circle the size of the mold, making additional meringue discs for decoration.

Cut 4 peach halves into slices and chop the rest, reserving their syrup to soak the cake.

Break the little meringues for decoration.

Beat 500ml whipped cream, incorporating icing sugar gradually to taste.

Slice the sponge cake into 3 equal layers.

Brush the first layer of sponge cake with the reserved peach syrup.

Spread 400g dulce de leche with a spatula on the first layer.

Place the second layer of sponge cake and brush it with the syrup.

Cover the second layer with a layer of whipped cream.

Cover the whipped cream with half of the diced peaches.

Place the meringue disk on top of the peaches.

Cover again with whipped cream and place the rest of the diced peaches on top.

Place the third layer of sponge cake on top.

Cover the entire surface of the cake with whipped cream.

Glue pieces of meringue on all sides of the cake.

Arrange sliced peaches on the surface of the cake.

Use leftover cream to garnish the cake.

Refrigerate the chajá for at least 6 hours before serving.

Equipment Needed

Allergens