Postre Chajá versión especial (con merengue seco incluído)

Mix 1/2 cup sugar with egg yolks and salt, beating for 10-12 minutes until frothy and pale.

Prepare meringue by beating egg whites at room temperature until foamy, then gradually add 1/2 cup sugar until stiff peaks form.

Gently fold the meringue into the egg yolk mixture.

Sift in flour and cornstarch, mixing carefully to maintain airiness.

Optionally, add some almond to the batter.

Line a baking tray with parchment paper and pour the batter in, smoothing it out.

Bake in a preheated oven at 190 degrees Celsius for about 9-10 minutes until golden.

Remove the sponge cake from the tray immediately to prevent drying out, covering it with plastic wrap while still warm to retain moisture.

Prepare Italian meringue by heating 1/2 cup water and 1/2 cup sugar to 120 degrees Celsius, then start beating egg whites in a mixer.

Once the syrup reaches 110 degrees Celsius, slowly pour it into the egg whites while beating until the mixture is cool and firm.

Combine a portion of the Italian meringue with whipped cream and add 1 teaspoon vanilla extract.

Optionally moisten the sponge cake with a light syrup before spreading the cream mixture on top.

Layer peach pieces over the cream and carefully roll the sponge cake into a log, using parchment paper to assist.

Refrigerate the rolled cake for 1-2 hours.

Use remaining meringue to create mushroom decorations by piping different sizes onto a baking sheet and drying them at 80-90 degrees Celsius in the oven.

Assemble the mushrooms by attaching the caps to the stems after they have dried and firmed up.

Decorate the rolled cake with the meringue mushrooms before serving.

Equipment Needed

Allergens