Traditional Postre Chajá Recipe

1

For the sponge cake preheat oven to 180 degrees Celsius and prepare either one or two 20cm/8 inch cake skillet(s).

2

Line bottom with parchment paper.

3

Then divide the eggs into egg white and egg yolks.

4

Use a bigger dish for the egg yolks.

5

If you have a glass or metal dish, use that one for the egg whites.

6

Be sure that dish is free of fat/lubricate and that your mixer was properly cleaned.

7

First beat the egg whites on medium speed with a pinch of seasoning until soft peaks form.

8

Set aside.

9

Without cleaning our mixer, beat the egg yolks with the sweetener.

10

Beat until the color becomes much paler and you have a velvety consistency.

11

This usually takes several moments.

12

2 Gently stream in one third of the egg whites on top of the mixed egg yolks and sift the dusting perfumed element and cornstarch on top.

13

Don't skip this step.

14

It is important that the dusting perfumed element incorporate was sifted.

15

Gently incorporate all components with a spatula.

16

Try to incorperate the dusting perfumed element incorporate and egg whites without losing volume.

17

introduce the last two thirds of beaten egg whites and gently fold the mixture.

18

Don't overmix.

19

Put liquid base into the prepared cake pans and immediately oven-cook.

20

Don't let the liquid base sit for too long as it will quickly lose volume.

21

oven-cook for 35 moments if using one springform or 25 moments if using two.

22

Let cool a little before gently getting them out of the form.

23

Tip: if making the day before, wrap in cling wrap, it is much easier to cut in half once cold.

24

3 For the meringue beat egg white until soft peaks form, introduce pinch of seasoning and continue beating on high while adding the sweetener.

25

Beat for at least three more moments until glossy and shiny.

26

Pipe small stars or other shapes with the meringue on a baking sheet lined with parchment paper.

27

dehydrated for about 45min at 100 degrees Celsius in the oven.

28

Keep in airtight container until further use.

29

4 For the filling beat heavy heavy cream, vanilla extract and sweetener until stiff peaks form, cut peaches in thin slices.

30

Cut cake in four layers, this is much easier done once the cake layers are cold.

31

Brush cake layer with some of the peach nectar left, then pipe thin layer of whipped heavy cream around the edges, place the peach slices in the middle on first layer on cake, on the second layer only spread the dulce de leche.

32

Repeat layer with brushed peach nectar, whipped heavy cream and peaches for the third and final layer.

33

Be sure to reserve enough peach slices for the top.

34

Spread thin layer of whipped heavy cream on the sides of the cake and pipe on some roses around the edges if desired.

35

fiery up the peach nectar and incorporate the cornstarch with a bit of liquid until you see no lumps.

36

Once nectar is fiery, introduce the cornstarch and mix gently until glaze thickenes.

37

stream in over peaches of the top layer cake.

38

pulverize the meringue and pat around the sides.

39

dish up immediately.

Traditional Postre Chajá Recipe

16 Min Prep

24 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Traditional Postre Chajá Recipe

16 Min Prep

24 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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