The chajá cake has its origins between the towns of Colón and Paysandú, separated by the Uruguay River. Its creation is awarded to the owner of a renowned Uruguayan confectionery called “Las Familias”. This delicious chajá dessert recipe owes its name to the bird of the same name, native to South America. It consists of a base of whipped cream, meringue, sponge cake, peach and dulce de leche.
The chajá cake, although it takes time, is easy to prepare and has a delicious flavor. There are some variants that change the peach for strawberries. It can also be made with chocolate mousse instead of cream. Be that as it may, it is so smooth on the palate that you will not be able to resist asking for a second round. Join us in this article and learn how to prepare chajá cake!
Ingredients to make classic Chajá Cake:
- 6 eggs
- 180 grams of common sugar
- 180 grams of flour 0000
- 1 can of peach in syrup
- 500 grams of dulce de leche pastry
- 500 grams of meringue
- 500 cubic centimeters of heavy cream
- 100 grams of common sugar
- Vanilla
How to make classic Chajá cake:
- To prepare the chajá cake, you must first make the sponge cake. Gather all the ingredients for it.
- Beat the eggs together with the sugar until you reach letter point, that is, until, when you lift the spatula, you can make a letter or a figure with the batter.
- Add the flour with enveloping movements.
- In a buttered and floured mold, place the mixture. We have used a 24 cm diameter one, but if you have a 20 cm mold, it will also work for you.
- Put the cake of your chajá cake in the oven, at 180 °C.
- Bake it for approximately 30-40 minutes. Once cold, cut it into 3 layers.
- Trick: Prick the cake with a toothpick.
- If it comes out clean, it means it’s ready.
- Now, beat the cream, the 100 g of sugar and the vanilla essence until the cream is assembled.
- It’s time to fill the chajá dessert! Strain the peaches and reserve the syrup. With the syrup, wet the first layer of the cake and, on top, place the pastry dulce de leche.
- Break the meringue and place it on top of the candy.
- Place, above, the second layer that you cut from the cake and wet with the syrup. Pour part of the chantilly cream and reserve a part for the lining.
- Above the cream, place the slicedor diced peaches.Put a third and final layer of cake on top of the dessert.
- Again, he repeats the same procedure and places the remaining cream, spreading it on all sides. Break more meringue and cover the cake along its entire surface.
- Let it refrigerate for at least 3 hours and enjoy this delicious chajá cake!
