Desserts
RecipesServes: 8-10
Prep Time: 1-2 hours
Cook Time: 35-40 minutes, plus 3-4 hours for chilling
About Chajá Cake
Indulge in the allure of Chajá Cake, a delightful Uruguayan classic that combines layers of soft sponge cake, fluffy whipped cream, velvety dulce de leche, and peaches. This dessert, named after a bird known for its lightness, captures a harmonious blend of textures and flavors in every bite. Perfect for celebrations or as a sweet treat to brighten your day, Chajá Cake is an irresistible creation that brings a touch of South American charm to your table. Get ready to impress your loved ones with a dessert that’s as beautiful as it is delicious.
Ingredients for Sponge Cake:
4 large eggs
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup canned peach syrup
Store-bough meringues
Ingredients for Filling:
1 1/2 pound peach halves in syrup
2 cups heavy cream, 30% fat
1/2 cup icing sugar (sifted)
1 (14 ounce) can condensed milk
Equipment:
Stand mixer
Piping bag
Piping tip (round)
Piping tip (star)
Round cake mold (8 inches)
Pastry brush
Preparation
01To make the sponge cake, first preheat oven to 400 F.
02In 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 seconds - 1 minute.
03Grease 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 400 F. Lower the temperature to 350 F and bake for another 25 minutes, until a cake tester or skewer inserted into the center of the cake comes out clean.
04Remove the cake from the oven and wait about 15 minutes before unmolding. Unmold and let cool.
05To 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.
06Fill pressure cooker to max water line, pressure cook at high for 35 minutes. Let pressure release naturally.
07Remove 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.
08To 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.
09Strain 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 inch cubes/diced.
10Cut 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 distributed with a pastry brush.
11Spread 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 ½ in.) and sprinkle a layer on top of the first layer of sponge cake.
12Place 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.
13Refrigerate for at least 3-4 hours before serving.
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