He Chajá is one of the emblematic desserts of the South American region. Fluffy, covered with meringue and filled with peaches, it is an irresistible treat that anyone can recreate without any previous gastronomic knowledge. Next Learn how to make this Uruguayan recipe that is over 90 years old of history.
The name of the dessert was inspired by the plumage of the Chajá bird was born in 1927 in the town of Paysandúa few kilometers from Colón, Entre Ríos. Therefore, historically there have been contradictory versions of its origin, which, however, have been credited with the true recipe Orlando Castellano, owner of the pastry shop “Las Familias”..
This reference cake from the Uruguayan countryside became popular in Argentina’s coastal provinces and in other countries such as southern Brazil and Chile.
How to make Chajá, the ideal cake for mate and rainy days
Ingredients:
- 3 round vanilla sponge cake plates.
- 1 slice of dry meringue the same diameter as the sponge cake.
- 300 g dry meringue.
- 150 g milk cream.
- 200g powdered sugar.
- 300g canned peaches, sliced.
- 300g dulce de leche pastry.
Step by step:
1
Preparation of ingredients
- I whipped the whipped cream in a bowl over another with ice cubes until stiff. This speeds up assembly and prevents cutting.
- Dip the sponge cake slices in the canned peaches syrup.
- Spread the base of the sponge cake with dulce de leche and cover it with a second sponge cake slice.
- Pour in the whipped cream, spread it out and then add the sliced peaches.
- Cover with the third layer of sponge cake.
- Pour the remaining syrup onto the surface of the cake. For better absorption, pierce the slice with a fork.
- Spread the dulce de leche over the surface and place the meringue disk on top.
- Brush the edges of the cake with the remaining whipped cream and stick the chopped dry meringues on top.
- Decorate with cream and peaches.
- Allow to cool before serving.
Total preparation time: 20 minutes.
Cooling time: 1 hour.
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