Postre Chajá

Ingredients

• 5egg, separated; for sponge
• 1/2 cupsugar, for sponge
• salt, a pinch; for sponge and meringue
• 2/3 cupall-purpose flour, for sponge; sifted
• 1/4 cupcornstarch, for sponge; sifted with flour
• 1egg white, for meringue decorations
• 1/4 cupsugar, for meringue decorations
• 2/3 cupdulce de leche, for filling one layer
• 1 2/3 cupsheavy cream, whipped with vanilla and sugar for filling and coating
• 1 tspvanilla extract, for whipped cream
• 3 tbspsugar, for whipped cream
• 1 1/8 lbpeaches, canned or fresh; sliced thinly; juice reserved
• 3 1/2 tbsppeach juice, for brushing cake layers and making glaze
• 1 tspcornstarch, for peach glaze on top

Method

1. 1

   Preheat oven to 350°F and line one or two 20cm cake pans with parchment. Separate the 5 eggs. Beat the egg whites with a pinch of salt to soft peaks. In a separate bowl, beat the yolks with 100g sugar until pale and creamy.

2. 2

   Fold one-third of the egg whites and the sifted flour-cornstarch mixture gently into the yolks. Fold in the remaining egg whites. Pour immediately into the pan(s) and bake for 25 minutes (two pans) or 35 minutes (one pan). Cool.

3. 3

   While the sponge cools, turn the oven down to 210°F and make the meringue: beat the egg white with a pinch of salt to soft peaks, then gradually add the meringue sugar and beat until stiff and glossy. Pipe small stars onto a parchment-lined tray and dry them in the oven for 45 minutes. Store in an airtight container.

4. 4

   While the meringues dry, whip the cream with vanilla and 40g sugar to stiff peaks. Slice the cooled sponge into 4 thin layers.

5. 5

   Brush each layer with peach juice. Layer 1: whipped cream and peach slices. Layer 2: dulce de leche. Layer 3: whipped cream and peach slices. Top with a thin layer of cream and reserved peach slices.

6. 6

   Make the peach glaze while the meringues finish: heat the peach juice, stir in the cornstarch mixed with a little water, and cook until thickened. Pour over the peaches on top.

7. 7

   Take the meringues out of the oven and let them cool for a few minutes. Spread a thin layer of cream on the sides, then crush the dried meringue and press it around the entire outside of the cake. Serve immediately.

Nutrition per serving