POSTRE CHAJÁ UN CLASICO URUGUAYO | RECETA COCOMIEL

whipped cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream is dairy-free and adds a tropical flavor.

peaches

🥗Healthier: apricots

💰Cheaper: canned peaches

Canned peaches are often less expensive and available year-round.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor while brown sugar can be more economical.

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lighter, while pound cake is often more affordable.

Preheat the oven to 180 degrees Celsius.

Beat 4 egg yolks with 50 grams of sugar until light and fluffy.

Add 1 tablespoon of vanilla essence to the yolk mixture.

In a separate bowl, beat 4 egg whites with a pinch of salt until stiff peaks form, then gradually add 50 grams of sugar until glossy.

Sift 80 grams of flour and 20 grams of cornstarch over the yolk mixture and fold gently.

Grease a 21 x 6 cm baking mold and pour in the batter.

Bake for about 30 minutes or until a toothpick comes out clean.

Let the sponge cool on a metal rack.

Prepare the meringue using the reserved 4 egg whites, adding a pinch of salt and beating until foamy.

Gradually add 160 grams of sugar and 160 grams of powdered sugar along with 1 tablespoon of cornstarch, beating until stiff peaks form.

Pipe the meringue into a circle slightly smaller than the sponge cake and bake in a low oven with the door ajar for about 1 hour until dry and white.

Once the sponge cake is cool, slice it in half using a thread for a clean cut.

Soak the bottom layer of sponge with syrup from the canned peaches.

Spread a layer of dulce de leche on top of the soaked sponge.

Place the meringue disk on top of the dulce de leche.

Prepare whipped cream by mixing 500 cc of cream with 4 tablespoons of sugar until stiff peaks form, then spread over the meringue.

Add drained peach slices on top of the whipped cream, optionally adding diced strawberries.

Cover with more whipped cream and place the second layer of sponge on top.

Finish by covering the entire cake with remaining whipped cream and decorate with meringue pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens