Chef:

Alex
Alex

In another installment of our “Savor the World Series,” we’re making this special occasion dessert from Uruguay. Dulce de leche, peaches, whipped cream, and meringue fill layers of soft vanilla sponge cake. We can’t wait to make this one-of-a-kind treat!

Recipe

Chajá Cake

Servings: 8-10
Prep Time: 1-2 hours
Cook Time: 35-40 minutes, plus 3-4 hours for chilling

Ingredients:

For the Sponge Cake:
● 4 large eggs
● 3⁄4 cup granulated sugar
● 3⁄4 cup all-purpose flour
● 1⁄2 cup canned peach syrup
● Store-bought meringues

For the Filling:
● 1.5lb peach halves in syrup
● 2 cups heavy cream, 30% fat
● 1/2 cup icing sugar (sifted)
● 1, 14oz can condensed milk

Equipment:
● Stand mixer
● Piping bag
● Piping tip (round)
● Piping tip (star)
● Round cake mold (8 inches)
● Pastry brush

Instructions:

1. Make the Sponge Cake Batter:
Preheat oven to 400oF/ 200oC.
In a stand mixer bowl, beat the eggs and the caster sugar at high speed until
they whitened and starting to peak. Add the sifted flour. With a flat beater, mix
at low speed for 30 secs- 1 minute.

2. Bake and Cool:
Grease a deep 8-inch round cake pan and sprinkle evenly with flour. Flip pan
to remove excess flour. Pour the batter into the mold and bake for 12 minutes
at 400oF/200oC. Lower the temperature to 350oF/180oC and bake for another
25 minutes, until a cake tester or skewer inserted into the center of the cake
comes out clean.
Remove the cake from the oven and wait about 15 minutes before unmolding.
Unmold and let cool.

3. Make the Dulce de Leche:
Remove the paper wrapper entirely from the can, and the sticky adhesive with
rubbing alcohol or adhesive remover. Wash can well.
Fill pressure cooker to max water line, pressure cook at high for 35 minutes. Let
pressure release naturally.
Remove lid, and with tongs, carefully remove hot can from the water and let
cool before opening. You can speed up the cooling process by soaking the
can in cold water.

4. Make the Cream filling:
Put cream in the freezer for 15 minutes. Pour into the stand mixer bowl and
beat on medium-high speed for 10 minutes, slowly adding the icing sugar,
until firm peaks form.

5. Drain and Prep Peaches:
Strain the canned peaches, reserving the syrup, and place them on a plate
lined with a paper towel to pat them dry. Cut the peaches into 1⁄2 in.
cubes/dice.

6. Assemble the Cake:
Cut the sponge cake into three even layers. Place the first layer of sponge
cake on a serving platter or cake board and soak it with the peach syrup,
evenly distributing with a pastry brush.
Spread an even layer of dulce de leche on the cake, also with a pastry brush.
Break the meringue into medium sized pieces (no larger than 1⁄2 in.) and
sprinkle a layer on top of the first layer of sponge cake.
Place the second layer of sponge cake on top and press down firmly, being
careful not to press so hard that you break the first layer. Soak with syrup, add
1/3 of the cream and most of the diced peaches, saving some to decorate.
Add the third cake layer and cover the top and sides of the cake with cream.
Top the entire cake with crushed meringue pieces and the remaining peach
slices.

7. Chill and Serve:
Refrigerate for at least 3-4 hours before serving.