Chajá Cake

Instructions

1. 1

   Preheat oven and prepare pans

   5 min

   Begin by setting your oven to 180°C (350°F) to ensure it's hot when the cakes are ready to bake. Prepare one or two 20cm (8 inch) round cake pans by lining the bottoms with parchment paper to prevent sticking. Next, carefully separate 5 eggs into yolks and whites - place the yolks in a large mixing bowl and the whites in a clean glass or metal bowl to ensure they whip properly.

2. 2

   Beat egg whites and yolks

   8 min

   Using a hand mixer, beat the egg whites with a pinch of salt until they reach soft peaks, which should take a few minutes. In the bowl with the yolks, add 190g sugar and beat the mixture until it turns pale and creamy, achieving a light texture.

3. 3

   Fold in dry ingredients

   6 min

   Gently incorporate one third of the beaten egg whites into the creamy yolk mixture, along with the sifted all-purpose flour and cornstarch. Use a folding motion to maintain the airiness of the mixture, then add the remaining egg whites and fold carefully until just combined, ensuring not to deflate the batter.

4. 4

   Bake the cake layers

   90 min

   Pour the prepared batter evenly into the lined cake pans. If using one pan, bake for 35 minutes; if using two, reduce the baking time to 25 minutes. The cakes should be a light golden brown and a toothpick inserted in the center should come out clean. Allow the cakes to cool slightly in the pans before carefully removing them. For easier cutting, wrap the cakes in cling film if preparing them ahead of time.

5. 5

   Prepare the meringue

   10 min

   In a clean bowl, beat 1 egg white until soft peaks form, then add a pinch of salt. Gradually add 50g sugar while continuing to beat until the mixture is glossy and forms stiff peaks. Pipe desired shapes onto a parchment-lined baking sheet and dry the meringues in an oven set to 100°C (212°F) for about 45 minutes, until they are crisp.

6. 6

   Make whipped cream filling

   7 min

   In a mixing bowl, whip 400g heavy cream, 1 tsp vanilla extract, and 40g sugar together until stiff peaks form. This will create a light and fluffy whipped cream that will hold its shape. While the cream is being whipped, slice 500g peaches thinly for layering and cut the cooled cake into four equal layers.

7. 7

   Assemble the cake layers

   8 min

   Using a brush, lightly coat each cake layer with peach juice for added moisture and flavor. Spread a layer of the whipped cream on the edges of the cake, then layer it with sliced peaches and 200g dulce de leche in between each layer. Save a few peach slices for decorating the top of the cake later.

8. 8

   Decorate and finish the cake

   10 min

   Cover the sides of the assembled cake with the remaining whipped cream and use a piping bag to create decorative shapes if you desire. To create a glaze, heat 50ml peach juice until warm, then mix 1 tsp cornstarch with a small amount of water until smooth. Stir the cornstarch mixture into the hot juice until it thickens, then pour over the top layer of peaches. Finally, crush the meringue and gently pat it around the sides of the cake for a beautiful finish. Serve immediately for the best texture and flavor.