Postre Chajá

The method

1. 01

   Preheat oven to 180 degrees Celsius and prepare either one or two 20cm/8 inch cake pan(s). Line bottom with parchment paper. Divide the eggs into egg white and egg yolks.

2. 02

   Beat the egg whites on medium speed with a pinch of salt until soft peaks form. Set aside. Beat the egg yolks with the sugar until pale and creamy.

3. 03

   Gently pour one third of the egg whites on top of the mixed egg yolks and sift the flour and cornstarch on top. Mix gently with a spatula.

4. 04

   Add the remaining egg whites and gently fold the mixture. Pour batter into prepared cake pans and bake for 35 minutes if using one pan or 25 minutes if using two.

5. 05

   Let the cakes cool before removing from the pans. If making the day before, wrap in cling wrap.

6. 06

   For the meringue, beat egg white until soft peaks form, add a pinch of salt and continue beating while adding sugar until glossy.

7. 07

   Pipe meringue shapes on a baking sheet and dry in the oven at 100 degrees Celsius for about 45 minutes.

8. 08

   For the filling, beat heavy cream, vanilla extract, and sugar until stiff peaks form. Slice peaches.

9. 09

   Cut the cake into four layers. Brush each layer with peach juice, pipe whipped cream, and add peach slices and dulce de leche as instructed.

10. 10

    Heat peach juice and mix cornstarch with water. Add to hot juice until thickened and pour over the top layer of cake.

11. 11

    Crush the meringue and pat around the sides of the cake. Serve immediately.