Postre Chajá

Method24 steps

1. 1

   Step 1: Heat the oven to180°C. Line the bottom of one20-centimetre round springform cake tin with parchment. Set out a large yolk bowl, a completely clean grease-free glass or metal white bowl and clean mixer beaters.

2. 2

   Step 2: Separate only the five whole sponge eggs into yolks and whites, keeping both actual components. Keep the one additional meringue white untouched for later.

   Uses 5 whole eggs for sponge, at room temperature

3. 3

   Step 3: Put the actual five sponge whites in the prepared grease-free glass or metal bowl and check that the beaters are clean. Hold the actual five yolks in their separate larger bowl.

   Uses Only the actual five sponge whites; retain yolks separately

4. 4

   Step 4: Beat the actual five sponge whites on medium speed with only the pinch sponge salt until soft peaks form. Hold this actual foam for folding into the sponge.

   Uses All actual five sponge whites · 1 pinch salt for sponge whites

5. 5

   Step 5: Using the same beaters after the sponge whites, mix the actual five held yolks with only the100 grams sponge sugar in the larger bowl.

   Uses Only all actual five reserved yolks · 100 g sugar for sponge

6. 6

   Step 6: Continue beating the actual yolk-sugar mixture for several minutes until much paler, creamy and aerated.

   Uses All actual yolk-sugar mixture

7. 7

   Step 7: Combine only the75 grams all-purpose flour and the30 grams sponge cornstarch and have a sieve ready for adding this actual dry mixture to the sponge.

   Uses 75 g all-purpose flour for sponge · 30 g cornstarch for sponge

8. 8

   Step 8: Put the first third of the actual beaten sponge-white foam over the actual aerated yolks and sift all the actual sponge flour-cornstarch mixture over them.

   Uses All actual beaten yolk mixture · First one-third of the actual sponge-white foam · All actual sponge dry mixture

9. 9

   Step 9: Fold the actual initial sponge mixture gently with a spatula until the sifted flour is incorporated, taking care to retain its air.

   Uses All actual initial sponge mixture

10. 10

    Step 10: Gently fold the actual remaining two-thirds sponge-white foam into the actual partly combined batter. Stop once evenly combined; do not overmix or knock out the air.

    Uses All actual partly mixed batter · Remaining two-thirds actual sponge-white foam

11. 11

    Step 11: Put all the actual finished sponge batter into the prepared single20-centimetre tin and move straight to baking so it does not lose volume.

    Uses All actual complete sponge batter

12. 12

    Step 12: Immediately bake the actual filled tin at180°C for about thirty-five minutes until risen, set and a skewer comes out clean. This is the single-tin route.

    Bake single20 cm sponge cake · 35 minUses The actual filled tin

13. 13

    Step 13: Let the actual sponge cool a little in the tin, then gently release it and cool completely on a rack before cutting. If making ahead, wrap only once completely cool.

    Uses The actual baked sponge cake

14. 14

    Step 14: After the sponge bake, lower the oven to100°C and allow it to cool to that temperature. Line a baking sheet with parchment and set out a clean grease-free bowl and beaters for the separate meringue.

15. 15

    Step 15: Beat only the one additional meringue white until soft peaks form, add only its separate pinch salt (1) and beat on high while gradually adding only the50 grams meringue sugar. Continue for at least three more minutes until stiff, glossy and shiny.

    Uses 1 additional egg white for meringue, at room temperature · 50 g sugar for meringue · 1 separate pinch salt for meringue

16. 16

    Step 16: Pipe all the actual meringue into small stars or other small shapes on the lined sheet. Dry in the100°C oven for about forty-five minutes until dry and crisp, continuing gently if needed for the shapes to dry through.

    Dry small homemade meringues at100°C · 45 minUses All actual prepared meringue

17. 17

    Step 17: Let the actual dry meringues cool completely, then keep in an airtight container until the final cake finish.

    Uses All actual dried meringues

18. 18

    Step 18: Drain the canned peaches, retaining their juice separately for brushing and the measured glaze. Thinly slice all the drained peaches and hold some attractive slices for the top. Cut the actual completely cold sponge horizontally into four even layers, keeping all four ready for assembly.

    Uses The actual completely cooled sponge · About500 g canned peaches, drained and sliced; retain their juice

19. 19

    Step 19: Beat all400 grams cold heavy cream with the teaspoon vanilla (1 tsp) and only the40 grams cream sugar until firm peaks form. Keep this actual whipped cream cold, reserving enough for filling, the sides and the top.

    Uses 400 g heavy cream for filling and frosting · 1 tsp vanilla extract for whipped cream · 40 g sugar for whipped cream

20. 20

    Step 20: Set the first actual sponge layer on a serving plate, brush with some of the separate brushing peach juice, pipe a thin ring of the actual whipped cream around its edge and fill the middle with some prepared peach slices. Add the second sponge layer and spread only the dulce de leche over it. Add the third sponge layer, brush with more of the actual brushing juice and repeat the cream-and-peach filling. Add the fourth sponge layer as the top, keeping the held topping peaches and remaining whipped cream for the finish.

    Uses Actual sponge layers and some prepared peaches; hold top slices · Some actual cream for filling; retain enough for sides and top · About200 g ready-made dulce de leche for filling · Some additional reserved peach juice for brushing; keep50 ml glaze juice separate

21. 21

    Step 21: Use the actual remaining whipped cream to coat the cake sides thinly and cover or decorate the top, piping roses at the edges if desired. Arrange the actual reserved peach slices over the top, using the fruit and cream held from the earlier stages.

    Uses The actual stacked cake · Only actual cream remaining after filling · Only actual peach slices remaining after filling

22. 22

    Step 22: Measure the separate50 millilitres glaze peach juice into a small pan and warm it. Mix only the teaspoon glaze cornstarch (1 tsp) with a little cold slurry water until lump-free, then stir this actual slurry into the hot glaze juice and heat, stirring, until the glaze thickens. Let it cool until no longer hot enough to melt the whipped cream.

    Uses 50 ml peach juice for glaze · 1 tsp cornstarch for peach glaze · A little cold water to mix glaze cornstarch smooth

23. 23

    Step 23: Spoon all the actual cooled peach glaze over the peaches on the actual finished cake top. Crush the actual cooled meringues and gently press the pieces into the cream-coated cake sides just before serving so they stay crisp.

    Uses The actual frosted peach cake · All actual glaze, cooled to avoid melting cream · All actual crisp meringues for the final coating

24. 24

    Step 24: Serve the actual completed cake immediately after adding its crisp meringue coating. Refrigerate remaining cake promptly. For a make-ahead cake, keep the assembled cream-and-peach cake refrigerated and add the actual meringue only just before serving.

    Uses The actual completed layer cake