Chajá - Uruguayan Peach Meringue Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the peach mousse: For the peach mousse:
• 2 cups (500g) canned peaches, drained and pureed 2 cups (500g) canned peaches, drained and pureed
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 tablespoon gelatin powder 1 tablespoon gelatin powder
• 2 tablespoons cold water 2 tablespoons cold water
• For the meringue: For the meringue:
• 4 large egg whites 4 large egg whites
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 teaspoon cream of tartar 1/2 teaspoon cream of tartar
• For garnish: For garnish:
• Fresh peaches Fresh peaches
• Whipped cream Whipped cream

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 50g, 40g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract and mix well.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
4. 4.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. 5.
   Remove the cake from the oven and let it cool completely on a wire rack.
6. 6.
   In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
7. 7.
   In a saucepan, heat the peach puree and sugar over medium heat until the sugar dissolves. Remove from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.
8. 8.
   In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled peach mixture until well combined.
9. 9.
   Cut the cooled sponge cake into two or three layers horizontally. Spread a generous amount of peach mousse between each layer.
10. 10.
    In a clean mixing bowl, beat the egg whites until foamy. Gradually add the sugar and cream of tartar, continuing to beat until stiff peaks form.
11. 11.
    Spread the meringue over the top and sides of the cake, creating decorative peaks with a spatula.
12. 12.
    Preheat the oven's broiler. Place the cake under the broiler for a few minutes until the meringue is lightly browned.
13. 13.
    Remove the cake from the oven and let it cool completely. Garnish with fresh peaches and whipped cream before serving.

Treat your ingredients with care...

• Gelatin — Make sure to follow the instructions on the gelatin package for blooming and dissolving it properly.
• Peach puree — If fresh peaches are available, you can use them instead of canned peaches. Simply peel and puree the fresh peaches until smooth.

Tips & Tricks

• To achieve a light and fluffy sponge cake, make sure to beat the eggs and sugar until they are pale and tripled in volume.
• When folding the dry ingredients into the egg mixture, do it gently to avoid deflating the batter.
• For a more pronounced peach flavor, you can add a few drops of peach extract to the peach mousse.
• To create decorative peaks on the meringue, use the back of a spoon or a spatula to create swirls and peaks before browning it in the oven.
• Serve the Chajá chilled for the best taste and texture.

Serving advice

Serve each slice of Chajá on a dessert plate, garnished with a dollop of whipped cream and a fresh peach slice. Pair it with a cup of hot tea or coffee for a delightful dessert experience.

Presentation advice

To enhance the presentation of Chajá, dust the top of the meringue with a sprinkle of powdered sugar before serving. You can also place a few mint leaves around the cake for a pop of color.