Uruguayan and Argentinean gastronomy and pastry share many similarities, likely due to the proximity of the two countries, as well as their shared histories and traditions in many aspects. Today, we’re making a Postre Chajá, a true delight especially for those who enjoy pastries that combine different textures and ingredients,...
Ingredients
Meringue
egg whites3
powdered sugar150g
vanilla essence
Cake and Filling
vanilla sponge cake1
small meringues4
dulce de leche250g
Chantilly cream400g- liquor
peaches in syrup1can
Nutrition (per serving)
Calories
312.0kcal (15.6%)
Protein
1.8g (3.6%)
Carbs
48.0g (17.45%)
Sugars
42.0g (84%)
Healthy Fat
4.8g
Unhealthy Fat
7.2g
% Daily Value based on a 2000 calorie diet
How to make Postre Chajá
Meringue Preparation
- Step 1
In a bowl, beat the egg whites until stiff peaks form. Gradually add the powdered sugar, folding it in gently with a spatula to avoid deflating the mixture. Add a few drops of vanilla essence for flavor.
- Step 2
Spread the meringue onto a sheet of parchment paper that has been greased and floured. The meringue should be shaped into a disk with the same diameter as the sponge cake.
- Step 3
Place the meringue disk on a baking tray and bake in a very low-temperature oven until it is dry and crisp but not browned.
- Step 4
Once baked, remove the meringue from the oven and let it cool completely before peeling off the parchment paper.
Sponge Cake Preparation
- Step 1
Slice the vanilla sponge cake into three layers.
- Step 2
Drain the canned peaches and mix the syrup with liquor to taste.
Assembling the Dessert
- Step 1
Generously drizzle each layer of sponge cake with the peach syrup mixture.
- Step 2
Spread a layer of dulce de leche mixed with Chantilly cream over each sponge cake layer.
- Step 3
Add small pieces of peach on top of each layer, reserving a few peaches for decoration. Place the cooled meringue disk between the layers.
- Step 4
Spread another layer of dulce de leche and peaches over the meringue disk.
- Step 5
Finally, cover the entire dessert with Chantilly cream. Break the small meringues into large chunks and use them to decorate the top. Arrange the reserved peach slices, cut into thicker wedges, in the center as a garnish.
Final Step
- Step 1
Keep the dessert refrigerated until ready to serve.
Nutrition (per serving)
Nutrition (per serving)
Calories
312.0kcal (15.6%)
Protein
1.8g (3.6%)
Carbs
48.0g (17.45%)
Sugars
42.0g (84%)
Healthy Fat
4.8g
Unhealthy Fat
7.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the meringue is baked at a very low temperature to avoid browning and achieve a crisp texture.
Use high-quality dulce de leche for a richer flavor.
Refrigerate the dessert for at least a few hours before serving to allow the flavors to meld together.
If you prefer a stronger flavor, choose a liquor that complements the peaches, such as rum or peach schnapps.
FAQS
Can I use fresh peaches instead of canned peaches?
Yes, you can use fresh peaches. However, you will need to create a syrup by cooking the peaches with sugar and water to replicate the canned peach syrup.
What type of liquor works best for this recipe?
Rum or peach schnapps are great options as they complement the peach flavor well. You can also use brandy for a richer taste.
Can I make the Chantilly cream at home?
Yes, Chantilly cream can be made by whipping heavy cream with powdered sugar and vanilla essence until soft peaks form.
How long can I store Postre Chajá in the refrigerator?
Postre Chajá can be stored in the refrigerator for up to 3 days. Ensure it is covered to maintain freshness.
Can I substitute the vanilla sponge cake with another type of cake?
Yes, you can use a plain sponge cake or even a genoise cake as a substitute. Just ensure the texture is light and airy.
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