Postre Chajá

Tap a step to mark your place.

1. For the sponge cake preheat oven to 180 degrees Celsius and prepare one or two 20cm/8 inch cake pans by lining the bottoms with parchment paper. Separate the eggs into yolks and whites. Beat egg whites with a pinch of salt until soft peaks form. In a separate bowl, beat the egg yolks with 100g sugar for several minutes until pale and creamy.

2. Gently fold one third of the egg whites into the yolk mixture. Sift the flour and 30g cornstarch over the top and gently mix with a spatula. Fold in the remaining egg whites without losing volume. Pour into pans and bake immediately for 35 minutes (one pan) or 25 minutes (two pans). Let cool; wrapping in cling wrap overnight makes cutting easier.

3. For the meringue, beat 1 egg white until soft peaks form, then add 50g sugar and beat for 3 minutes until glossy. Pipe small stars onto a parchment-lined sheet and dry in the oven at 100 degrees Celsius for about 45 minutes. Store in an airtight container.

4. For the filling, whip heavy cream, vanilla, and 40g sugar until stiff peaks form. Slice the peaches. Cut the cooled cake into four layers. Brush layers with peach juice. Layer one: whipped cream and peaches. Layer two: dulce de leche. Layer three: whipped cream and peaches. Layer four: top with peaches and a glaze made from heated peach juice thickened with cornstarch. Spread whipped cream on the sides, coat with crushed meringue, and serve.

• 🔒Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.See in app →
• 🌐Keep it in your languageTranslate it into any of 7 languages and keep it saved offline — in the ChefBook app.See in app →