Postre Chajá

Instructions

1. 1

   Preheat Oven and Prepare Pans

   5 min

   Set your oven to preheat at 180°C (356°F). Prepare one or two 20cm (8 inch) cake pans by lining the bottoms with parchment paper to prevent sticking. Carefully separate the egg whites from the yolks, using a larger bowl for the yolks, and ensure the bowl for the egg whites is completely clean and free from grease to achieve maximum volume.

2. 2

   Beat Egg Whites and Yolks

   8 min

   In a stand mixer, beat the egg whites with a pinch of salt on medium speed until soft peaks begin to form, which should take a few minutes. Without cleaning the bowl, switch to the egg yolks and beat them with 100g of sugar until the mixture becomes pale and creamy, typically requiring several minutes of mixing.

3. 3

   Combine and Bake Cake Batter

   90 min

   Gently fold one third of the beaten egg whites into the yolk mixture. Sift in the all-purpose flour and cornstarch, then carefully mix until combined. Add the remaining egg whites and fold gently until no streaks remain. Pour the batter into the prepared pans and bake right away: about 35 minutes for one pan or 25 minutes if using two. Allow the cakes to cool slightly before removing them from the pans; if making ahead, wrap in cling film to maintain moisture.

4. 4

   Prepare Meringue Topping

   10 min

   For the meringue, beat the egg whites until soft peaks form, then add a pinch of salt. Gradually add 50g of sugar while continuing to beat on high speed for about three minutes, until the mixture is glossy. Pipe small meringue shapes onto a parchment-lined baking sheet and dry them in the oven at 100°C (212°F) for approximately 45 minutes. Store the finished meringues in an airtight container to keep them crisp.

5. 5

   Make Filling and Layer Cake

   15 min

   To create the filling, whip heavy cream together with 40g of sugar and vanilla extract until stiff peaks form. Thinly slice the peaches and once the cake layers are cool, carefully slice each layer in half. Brush each layer with peach juice, pipe a border of whipped cream around the edges, and fill the center with peach slices. For the second layer, spread dulce de leche before repeating the layering with peach juice, whipped cream, and peaches for the final layer. Save some peach slices for decoration.

6. 6

   Decorate and Glaze Cake

   15 min

   Spread whipped cream around the sides of the layered cake, and if desired, pipe decorative roses on top. Heat the reserved peach juice until warm, then mix cornstarch with a little cold water until smooth. Stir this mixture into the hot juice until it thickens, and pour the glaze over the top layer of peaches. Crush the meringue and press it onto the sides of the cake for a delightful finish. Serve the cake immediately for the best texture and flavor.

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