🎂🍰POSTRE CHAJÄ Bien Uruguayo Nacido en Paysandú.-Uruguay

Prepare the sponge cake by mixing 6 eggs and 180 grams of sugar until fluffy.

Fold in 180 grams of flour gently until combined.

Add one tablespoon of vanilla extract to the mixture.

Pour the batter into a baking pan and bake until golden, about 20-25 minutes.

Let the sponge cake cool completely before proceeding.

Prepare the whipped cream using the cream chantilly mix with 250 cc. of cold milk until soft peaks form and set aside.

Layer the whipped cream over the cooled sponge cake evenly.

Add sliced peaches from the can over the whipped cream.

Layer the meringues on top of the peaches.

Roll the sponge cake tightly from one end to the other, forming a log.

Chill the rolled cake in the refrigerator for at least 2 hours.

Decorate with additional peaches, whipped cream, and meringues before serving.

Equipment Needed

Allergens