HOW TO MAKE TORTA CHAJA 🍑 (Uruguayan Peaches & Cream Cake)

Preheat the oven to 350°F (175°C).

Grease and flour a round cake pan.

Prepare the sponge cake batter by mixing flour, sugar, baking powder, and salt.

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

Fold the egg whites into the batter gently until combined.

Pour the batter into the prepared pan and bake for 25-30 minutes until golden.

Allow the sponge cake to cool completely in the pan.

Prepare the meringue by beating egg whites and sugar until glossy and stiff peaks form.

Spread the meringue over the cooled sponge cake.

Bake the meringue in the oven for an additional 10-15 minutes until lightly browned.

Slice the peaches and mix with lemon juice and sugar to macerate.

Whip the cream until soft peaks form and add vanilla extract.

Assemble the cake by layering sponge cake, peaches, and whipped cream.

Top with toasted coconut flakes and chopped almonds.

Chill the assembled cake in the refrigerator for at least 1 hour before serving.

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