Postre Chajá

An exquisite Uruguayan dessert featuring a light and airy sponge cake, delicate cream, peaches, and crispy meringue — a truly elegant treat for a festive table.

Ingredients

• 5 pcs Egg
• 100 g Sugar
• 1 pinch Salt
• 75 g All-purpose flour
• 30 g Cornstarch
• 1 pcs Egg white
• 50 g Sugar
• 200 g Dulce de leche
• 400 ml Heavy cream
• 1 tsp Vanilla extract
• 40 g Sugar
• 500 g Peaches
• 50 ml Peach juice
• 1 tsp Cornstarch

Instructions

1. Preheat the oven to 180°C. Prepare one or two 20 cm diameter cake pans by lining the bottom with parchment paper. Separate the eggs, placing the whites in a clean glass or metal bowl (thoroughly degreased) and the yolks in a large bowl.
2. Whip the egg whites at medium speed with a pinch of salt until soft peaks form. Set aside. Without cleaning the mixer, whip the yolks with 100 g sugar until light and creamy in color — this will take several minutes.
3. Carefully pour one-third of the whipped egg whites onto the yolks, sift the flour and cornstarch mixture over them. Gently fold together with a spatula, being careful not to lose volume. Add the remaining two-thirds of the egg whites and gently fold into the batter.
4. Pour the batter into the prepared pans and immediately place in the oven. Do not let the batter sit — it will quickly lose volume. Bake for 35 minutes (if using one pan) or 25 minutes (if using two). Let cool slightly and carefully remove from the pans.
5. Whip 1 egg white with a pinch of salt until soft peaks form, gradually adding 50 g sugar. Continue whipping at high speed for at least 3 minutes until shiny and glossy.
6. Pipe the meringue into stars or other decorative shapes onto a parchment-lined baking sheet. Dry at 100°C for 45 minutes. Store in an airtight container.
7. Whip 400 ml of heavy cream with vanilla extract and 40 g sugar until stiff peaks form. Slice the peaches into thin slices.
8. Slice the cooled sponge cake into four layers (this is easier while the cake is cold). Brush the first layer with peach juice, cover with a thin layer of cream, and arrange peach slices on top. Spread dulce de leche on the second layer. Repeat with peach juice, cream, and peaches for the third layer. Cover the sides of the cake with a thin layer of cream.
9. Heat the peach juice, dissolve the cornstarch in a small amount of water without lumps. When the juice is hot, add the dissolved cornstarch and stir until the glaze thickens. Pour over the peaches on top of the cake.
10. Crumble the meringue and sprinkle it over the sides of the cake. Serve immediately.