Postre Chaja Uruguay Recipe 1
- 2 egg whites
- 240 grams caster sugar
- 3 medium eggs, separated
- 60 grams plain flour
- 40 grams cornflour
- 5 teaspoons vanilla sugar
- 8 fresh apricots – you can use tinned ones, too
- 400 milliliters whipped cream
- 100 grams dulce de leche (optional)
- Preheat the oven to 140C. Line a baking sheet with baking parchment on which you have drawn the outline of the tin you are going to use.
- Beat the 2 egg whites in a clean bowl until they form soft peaks; add 100g sugar, one or two spoonfuls at a time, whisking briskly.
- Use a small freezer bag with a corner cut off – or a proper piping bag – and pipe a circle the size you would like the finished product to be, and then fill the inside up until they reach the required height. Make two or 3 extra ones as you will need meringue crumbs to decorate the top.
- Put the tray in the middle of the oven and bake for 1 hour. Switch off the oven and let them dry until they are fully dry, or overnight.
- Grease the bottom of the cake tins and line the sides with parchment paper. Preheat the oven to 180C.
- Using an electric mixer, beat 3 egg whites until they begin to thicken, then add 40g of the sugar and keep beating until they are beginning to form soft peaks.
- In a separate bowl, beat the 3 yolks with 50g sugar and 3 tsp vanilla sugar until pale. Add the egg whites and sift over the flour and cornflour, using a spatula or a wooden spoon to fold in.
- Spread the mixture evenly in your cake tins and bake for 20 minutes. Use a toothpick to check if they are ready: it should come out clean or with little crumbs. Leave to cool before turning on to a wire rack.
- Cut the apricots into thin wedges. Put them into a sieve on top of a bowl, sugar them a little and collect the juices.
- Whip the cream until it begins to thicken, then add 2 tsp vanilla sugar and beat until it forms soft peaks.
- Make a syrup by bringing 200ml water with 150g sugar to boil, stirring it until the sugar is fully dissolved. Leave to cool and add the apricot juices.
- Assemble the cakes as follows: 1 Soak one layer of sponge in half the syrup. 2 Spread the dulce de leche on the sponge, before you 3 top it with the layer of meringue. 4 Spread the sliced apricots and half the whipped cream on it, then 5 add the second layer of sponge, soaked in the rest of the syrup. 6 Cover the cake with the rest of the whipped cream, followed by 7 meringue crumbs, sprinkled over the cream. 8 Decorate with the remaining apricot slices
Postre Chaja Uruguay Recipe 2
For the genoise (Sponge Cake)
- 5 eggs (at room temperature)
- 1 cup caster sugar
- 1½ cup flour , sifted
- 2 tablespoons butter (for the mold)
- 1 tablespoon flour (for the mold)
For the meringue
- 3 egg whites (at room temperature)
- ¾ cup icing sugar , sifted
- 1 cup caster sugar
- 1 pinch of salt
For the filling
- 2 lb peach halves in syrup (canned)
- 2½ cups heavy whipping cream (very cold)
- 1 cup icing sugar , sifted
- 1 lb dulce de leche
Preheat the oven to 400F/200C.
- In the bowl of a stand mixer, beat the eggs and the caster sugar at high speed until they whiten and triple in volume.
- Add the sifted flour and, using the flat beater, mix at low speed for 30 seconds.
Grease an 8-inch (20cm) round cake pan with high edges and sprinkle with flour.
- Tilt the pan and turn the pan on itself get rid of the excess flour.
Pour the batter into the mold and bake for 12 minutes at 400F/200C, then lower the temperature to 350F/180C, and bake for another 30 minutes.
- Remove the cake from the oven and wait about 10 minutes before unmolding.
- Unmold and let cool completely.
Preheat the oven to 210F/100C.
Using a large black pen, trace a circle of the same size as the sponge pan (8 inches/20cm) on a parchment paper, turn it over and place it on a baking sheet.
- Add the egg whites into the bowl of a stand mixer.
- Add a pinch of salt over the egg whites and beat them.
- When the mixture begins to foam, add the caster sugar gradually.
- Once the whites are stiff and shiny, stop whipping and fold in the icing sugar delicately with a spatula, without breaking the egg whites.
- Using a pastry bag and a large plain pastry tube, pipe the meringue in a circular motion, so that it fills the circle painted on the parchment paper on a single layer.
- With the rest of the meringue, make some meringues discs.
Bake for two hours at 210F/100C.
After two hours of baking, increase the oven temperature to 270F/130C, and bake for another 5 minutes.
- Turn off the oven and leave the meringues inside until they cool completely.
- Place the heavy whipping cream in the freezer for 20 minutes.
- Pour the cream into the bowl of a stand mixer.
- Beat the whipped cream at medium speed for about 10 minutes by incorporating the icing sugar gradually.
Assembly of the chajá
- Drain the peach halves and reserve their syrup in a bowl.
- Slice 4 halved peaches (to cover the top of the cake) and cut the remaining peaches in small cubes.
- Slice the sponge cake in 3 equal layers.
Place the first layer of sponge cake in a 12-inch (30cm) pie dish.
- Brush the first layer of sponge cake with the reserved peach syrup.
- Then spread the dulce de leche with a spatula.
- Place the second layer of sponge cake and brush it with the syrup. Cover with a generous layer of whipped cream.
- Cover the whipped cream with half of the diced peaches.
- Place the meringue disk on the peaches and press lightly.
- Cover again with whipped cream and place the rest of the diced peaches on top.
- Place the third layer of sponge cake on top and press lightly so all the fillings get compacted.
- Cover all the surface of the cake with whipped cream.
- Break the small circles of meringues and carefully glue them on all sides of the cake.
- Arrange the sliced peaches carefully on the surface of the cake.
- Pipe all the remaining cream with a pastry bag with a fluted tip to draw a tube around the top of the cake.
- Refrigerate the chajá for at least 6 hours before serving.
- It is best to prepare the sponge cake and the meringue the day before, or two days before, and to cut the sponge cake just before assembling the chajá.
- It is important to refrigerate the cake before serving.
Postre Chaja Uruguay Recipe 3
- 1 meringue disc of the same diameter as the sponge cake
- 1 vanilla cupcake
- 200 g icing sugar, impalpable or flower
- 300 g of dried meringues
- 300 g of dulce de leche pastry
- 300 g of peach the syrup with its juice
- 1 liquid cream with a minimum of 35% fat
1. To make the chajá dessert , beat the liquid cream with the icing sugar until you get a chantilly cream. Let it cool.
2. Cut the vanilla cake into three layers.
3. Place a layer of vanilla sponge cake on a tray and moisten it with the peach syrup.
4. Spread the vanilla sponge cake with dulce de leche and top with a second layer of sponge cake.
5. Moisten with the peach syrup and distribute the chantilly cream and the peaches cut into thin slices on top.
6. Put another layer of sponge cake and moisten it with the syrup. Cover with chantilly and finally put the meringue disk on top.
7. Top with more cream and spread the broken dry meringues. Decorate the syrup with peach slices and serve the chilled chajá dessert .