Chajá Cake

🧂 Ingredients

• 1 9-inch round cake Sponge cake(Homemade or good quality store-bought. Ensure it's fully cooled.)
• 400 g Peaches(Canned or fresh. If using canned, drain well. If fresh, peel, pit, and slice thinly.)
• 500 ml Heavy cream(Must be at least 35% fat content for whipping.)
• 100 g Granulated sugar(For whipping the cream and potentially sweetening peaches.)
• 200 g Meringue cookies or nests(Crushed into bite-sized pieces. Store-bought or homemade.)
• 200 g Dulce de leche(Good quality, spreadable dulce de leche.)
• 2-3 tbsp Peach syrup (optional)(Reserved from canned peaches, or a light simple syrup, for moistening the cake.)

👨‍🍳 Instructions

1. 1

   Prepare the sponge cake: If making from scratch, bake according to your recipe. Ensure it is completely cooled before assembly. If using store-bought, ensure it is a 9-inch round cake. You can slice it horizontally into two or three layers if desired for easier assembly, or use it as a single layer.

   ⏱️ 30 minutes (if baking)
2. 2

   Prepare the peaches: If using canned peaches, drain them thoroughly and slice them. If using fresh peaches, peel, pit, and slice them thinly. You can lightly toss them with a tablespoon or two of sugar if they are not very sweet.

   ⏱️ 10 minutes
3. 3

   Whip the cream: In a chilled bowl, whip the heavy cream with the granulated sugar until stiff peaks form. Be careful not to over-whip, or it will turn grainy.

   ⏱️ 10 minutes
4. 4

   Assemble the cake: Place the sponge cake layer(s) on your serving plate. If using multiple layers, you can lightly brush each layer with peach syrup or a simple syrup for extra moisture. Spread a generous layer of whipped cream over the sponge cake. Arrange a layer of sliced peaches over the cream. Sprinkle a layer of crushed meringue pieces over the peaches. Dollop spoonfuls of dulce de leche randomly over the meringue and gently swirl it into the cream and meringue with a toothpick or skewer.

   ⏱️ 15 minutes
5. 5

   Continue layering: Add another layer of sponge cake (if using) and repeat the process of cream, peaches, meringue, and dulce de leche swirls. Finish with a final layer of sponge cake.

   ⏱️ 5 minutes
6. 6

   Frost and decorate: Cover the entire cake (top and sides) with the remaining whipped cream. Decorate the top generously with more crushed meringue pieces and a few reserved peach slices or swirls of dulce de leche, if desired.

   ⏱️ 5 minutes
7. 7

   Chill before serving: Refrigerate the Chajá cake for at least 1-2 hours, or preferably longer, to allow the flavors to meld and the cake to set. This is crucial for the best texture and taste.

   ⏱️ Minimum 1 hour

💡 Pro Tips

• ✓The key to Chajá is its light and airy texture. Use good quality, fresh ingredients.
• ✓Don't over-mix the whipped cream; stop as soon as stiff peaks form.
• ✓The dulce de leche swirl adds a wonderful caramel note that balances the sweetness of the cream and meringue.
• ✓This dessert is named after the Chajá bird, known for its loud call and fluffy appearance, much like the cake itself.
• ✓Ensure all components are well-chilled before assembly for the best results.

🔄 Variations

• Add fresh strawberries or raspberries along with the peaches for a berry twist.
• Incorporate chocolate shavings or a thin layer of chocolate ganache for a richer flavor profile.
• Use a different fruit like kiwi or mango for a tropical variation.

🥗 Nutrition

Per serving