Mary’s Chiffon Chaja Cake with Homemade Dulce de Leche Recipe | Mary DiSomma

dulce de leche

🥗Healthier: coconut cream

💰Cheaper: sweetened condensed milk

Coconut cream provides a lower-calorie option while maintaining creaminess.

peaches

🥗Healthier: berries

💰Cheaper: canned fruit

Berries are lower in sugar and can be more affordable when in season.

Drain the heavy syrup from 2 cans of peaches.

Combine 3/4 cup of the original peach syrup with equal parts water and sugar in a saucepan.

Simmer the mixture until the sugar is completely dissolved.

Prepare the cake layers by removing the dome from the top of one cake using a serrated knife.

Soak the cake layers with the peach syrup, using half on one layer and half on the other.

Spread about 1/4 of the whipped cream on top of one cake layer.

Sprinkle about 1 cup of chopped meringue cookies over the whipped cream.

Evenly distribute the peach slices on top of the meringue cookies.

Place the second cake layer on top, allowing the syrup to soak in.

Apply a crumb coating of whipped cream around the sides of the cake.

Press the remaining chopped meringue cookies into the sides of the cake.

Decorate the top of the cake with peach slices arranged in a circle.

Drizzle homemade dulce de leche over the top of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens