Chajá

Method38 steps · about 4 hr 5 min

1. 1

   Step 1: Preheat the oven to 400F/200C.

2. 2

   Step 2: In the bowl of a stand mixer, beat the eggs (5) and the caster sugar (1 cup) at high speed until they whiten and triple in volume.

   Uses 5 eggs (at room temperature) · 1 cup caster sugar

3. 3

   Step 3: Add the sifted flour (1½ cup) and, using the flat beater, mix at low speed for 30 seconds.

   Uses whipped sponge egg mixture · 1½ cup flour (sifted)

4. 4

   Step 4: Grease an 8-inch (20cm) round cake pan with high edges and sprinkle with flour (1 tablespoon).

   Uses 2 tablespoons butter (for the mold) · 1 tablespoon flour (for the mold)

5. 5

   Step 5: Tilt the pan and turn the pan on itself get rid of the excess flour.

   Uses flour-coated cake pan

6. 6

   Step 6: Pour the batter into the mold and bake for 12 minutes at 400F/200C, then lower the temperature to 350F/180C, and bake for another 30 minutes.

   Initial sponge bake: 12 min · 12 minUses sponge batter

7. 7

   Step 7: Remove the cake from the oven and wait about 10 minutes before unmolding.

   Rest Before Unmolding · 10 minUses baked sponge cake

8. 8

   Step 8: Unmold and let cool completely.

   Uses unmolded sponge cake

9. 9

   Step 9: Preheat the oven to 210F/100C.

10. 10

    Step 10: Using a large black pen, trace a circle of the same size as the sponge pan (8 inches/20cm) on a parchment paper, turn it over and place it on a baking sheet.

11. 11

    Step 11: Add the egg whites (3) into the bowl of a stand mixer.

    Uses 3 egg whites (at room temperature)

12. 12

    Step 12: Add a pinch of salt over the egg whites and beat them.

    Uses meringue egg whites · 1 pinch of salt

13. 13

    Step 13: When the mixture begins to foam, add the caster sugar (1 cup) gradually.

    Uses 1 cup caster sugar

14. 14

    Step 14: Once the whites are stiff and shiny, stop whipping and fold in the icing sugar (¾ cup) delicately with a spatula, without breaking the egg whites.

    Uses stiff sweetened egg whites · ¾ cup icing sugar (sifted)

15. 15

    Step 15: Using a pastry bag and a large plain pastry tube, pipe the meringue in a circular motion, so that it fills the circle painted on the parchment paper on a single layer.

    Uses meringue for one large 8-inch disc

16. 16

    Step 16: With the rest of the meringue, make some meringues discs.

    Uses remaining meringue for small discs

17. 17

    Step 17: Bake for two hours at 210F/100C.

    Bake Meringue · 120 minUses large piped meringue disc · small piped meringue discs

18. 18

    Step 18: After two hours of baking, increase the oven temperature to 270F/130C, and bake for another 5 minutes.

    Uses baked meringues

19. 19

    Step 19: Turn off the oven and leave the meringues inside until they cool completely.

    Uses baked meringues

20. 20

    Step 20: Place the heavy whipping cream (2½ cups) in the freezer for 20 minutes.

    Chill Cream · 20 minUses 2½ cups heavy whipping cream (very cold)

21. 21

    Step 21: Pour the cream into the bowl of a stand mixer.

    Uses chilled heavy cream

22. 22

    Step 22: Beat the whipped cream at medium speed for about 10 minutes by incorporating the icing sugar (1 cup) gradually.

    Uses chilled heavy cream · 1 cup icing sugar (sifted)

23. 23

    Step 23: Drain the peach halves and reserve their syrup in a bowl.

    Uses 2 lb peach halves in syrup (canned)

24. 24

    Step 24: Slice 4 halved peaches (to cover the top of the cake) and cut the remaining peaches in small cubes.

    Uses drained peach halves

25. 25

    Step 25: Slice the sponge cake in 3 equal layers.

    Uses cooled sponge cake

26. 26

    Step 26: Place the first layer of sponge cake in a 12-inch (30cm) pie dish.

    Uses first sponge cake layer

27. 27

    Step 27: Brush the first layer of sponge cake with the reserved peach syrup.

    Uses reserved peach syrup for brushing first layer

28. 28

    Step 28: Then spread the dulce de leche (1 lb) with a spatula.

    Uses 1 lb dulce de leche

29. 29

    Step 29: Place the second layer of sponge cake and brush it with the syrup. Cover with a generous layer of whipped cream.

    Uses second sponge cake layer · reserved peach syrup · whipped cream for first filling layer

30. 30

    Step 30: Cover the whipped cream with half of the diced peaches.

    Uses half the diced peaches

31. 31

    Step 31: Place the meringue disk on the peaches and press lightly.

    Uses large cooled meringue disc

32. 32

    Step 32: Cover again with whipped cream and place the rest of the diced peaches on top.

    Uses whipped cream for second filling layer · remaining half diced peaches

33. 33

    Step 33: Place the third layer of sponge cake on top and press lightly so all the fillings get compacted.

    Uses third sponge cake layer

34. 34

    Step 34: Cover all the surface of the cake with whipped cream.

    Uses whipped cream to coat cake

35. 35

    Step 35: Break the small circles of meringues and carefully glue them on all sides of the cake.

    Uses small cooled meringue discs

36. 36

    Step 36: Arrange the sliced peaches carefully on the surface of the cake.

    Uses sliced peach topping

37. 37

    Step 37: Pipe all the remaining cream with a pastry bag with a fluted tip to draw a tube around the top of the cake.

    Uses remaining whipped cream for piping

38. 38

    Step 38: Refrigerate the chajá for at least 6 hours before serving.

    Uses assembled Chajá