Postre Chajá

Name: Postre Chajá
Prep time: 1 h 10 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 5 eggs; 3 ½ oz sugar; Pinch salt; 2 ⅔ oz all purpose flour; 1 oz cornstarch; 1 egg white; 1 ¾ oz sugar; 7 oz dulce de leche; 14 oz heavy cream; 1 tsp vanilla extract; 1 ⅓ oz sugar; 1.1 lb peache; 3 ½ tbsp peach juice; 1 tsp cornstarch

A weekend Uruguayan dessert. Ready in about 2 hours 10 minutes. Difficulty: more effort.

1 hr 10 minPrep (about)
1 hrCook (about)
2 hr 10 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

6 eggs
4 oz sugar
3 ⅓ oz all purpose flour
1 ⅓ oz cornstarch
1 egg white
2 ¼ oz sugar
9 oz dulce de leche
1.1 lb heavy cream
1 ¾ oz sugar
1.4 lb peache
¼ cup peach juice
1 ¼ tsp cornstarch

Spices & seasonings (2): salt, vanilla extract

Pinch salt
1 ¼ tsp vanilla extract

How to make it

Steps in our own plain words.

For the sponge cake turn the oven on to 350°F plus prepare either one or 8 inches 8 inch cake pan.
Line bottom with parchment paper.
Divide the eggs in egg white and egg yolks.
Use a bigger bowl for your egg yolks.
If you have glass or metal bowl, that one for the egg whites.
Be sure that bowl free of fat/grease plus that your mixer was properly cleaned.
Beat your egg whites on medium speed using a pinch of salt till soft peaks form.
Set aside.
Beat till your color becomes much paler plus you have a creamy consistency.
This usually takes several minutes.
Pour one third of your egg whites over the top of your mixed egg yolks plus sift the flour and cornstarch on top.
Don't skip this step.
It's important that the flour mix was sifted.
Mix all ingredients with a spatula.
Try to incorperate your flour mix plus egg whites without losing volume.
Add your last two thirds of egg whites and fold the mixture.
Don't overmix.
Put batter in the prepared cake pans and right away bake.
Don't let your batter sit.
Keep going for too long as it will fast lose volume.
Cook in the oven for 35 min if using one springform or 25 min if using two.
Let cool a little before getting them out of the form.
Tip: if making your day before, wrap in cling wrap, it's much easier to cut in half when cold.
For the meringue beat egg white till soft peaks form.
Add pinch of salt plus continue beating on high while adding your sugar.
Beat for at least three more min until glossy and shiny.
Pipe little stars or other shapes using the meringue on a sheet pan lined with parchment paper.
Dry for around 45min at 210°F in oven.
Keep in airtight container until further use.
For the sugar, vanilla extract and filling beat heavy cream until stiff peaks form.
Slice peaches in thin slices.
Cut cake.
Do it in four layers, this much easier done when the cake layers are cold.
Brush cake layer using some of the peach juice left.
Pipe thin layer of whipped cream around your edges.
Place your peach slices in your middle on first layer on cake, on your second layer only spread your dulce de leche.
Repeat layer with peaches, whipped cream and brushed peach juice for the third and final layer.
Be sure.
Do it to reserve enough peach slices for top.
Spread thin layer of whipped cream on your sides of your cake plus pipe on some roses around your edges if wanted.
Heat the peach juice.
Mix your cornstarch with a bit of water till you see no lumps.
Wait until juice is hot.
Add the cornstarch.
Stir until glaze thickenes.
Pour over peaches of top layer cake.
Crush your meringue and pat around the sides.
Serve right away.