Chajá Dessert

Steps

1. 1
   Step 1:

   Preheat the oven to 180°C and prepare one or two 20 cm (8-inch) cake pans. Line the bottoms with parchment paper.

2. 2
   Step 2:

   Separate the 5 eggs into whites and yolks, placing the yolks in a large bowl and the whites in a clean, grease-free glass or metal bowl. Make sure the mixer is properly cleaned.

3. 3
   Step 3:

   Beat the egg whites with a pinch of salt on medium speed until soft peaks form. Set aside.

4. 4
   Step 4:

   Without cleaning the mixer, beat the egg yolks with 100 g sugar for several minutes, until much paler and creamy.

5. 5
   Step 5:

   Gently add one-third of the beaten egg whites to the yolk mixture.

6. 6
   Step 6:

   Sift the flour and 30 g cornstarch over the mixture.

7. 7
   Step 7:

   Gently combine with a spatula, incorporating the flour mixture and egg whites without losing volume.

8. 8
   Step 8:

   Fold in the remaining two-thirds of the beaten egg whites gently. Do not overmix.

9. 9
   Step 9:

   Transfer the batter to the prepared pans and bake immediately so it does not lose volume.

10. 10
    Step 10:

    Bake for 35 minutes if using one springform pan, or 25 minutes if using two pans. Cool slightly before carefully removing the cakes from the pans.

    35 min
11. 11
    Step 11:

    If making the cake a day ahead, wrap it in cling film; it will be easier to cut once cold.

12. 12
    Step 12:

    For the meringue, beat the separated egg white until soft peaks form.

13. 13
    Step 13:

    Add a pinch of salt and continue beating on high speed while gradually adding 50 g sugar.

14. 14
    Step 14:

    Beat for at least 3 more minutes, until the meringue is glossy and shiny.

15. 15
    Step 15:

    Pipe small stars or other shapes onto a parchment-lined baking sheet.

16. 16
    Step 16:

    Dry the meringue in a 100°C oven for about 45 minutes. Store in an airtight container until needed.

    45 min
17. 17
    Step 17:

    For the filling, beat the heavy cream, vanilla extract, and 40 g sugar until stiff peaks form.

18. 18
    Step 18:

    Slice the peaches thinly.

19. 19
    Step 19:

    Once cold, cut the cake into 4 layers.

20. 20
    Step 20:

    Brush the first cake layer with some peach juice, then pipe a thin border of whipped cream around the edge and place peach slices in the center.

21. 21
    Step 21:

    On the second cake layer, spread only dulce de leche.

22. 22
    Step 22:

    Repeat the peach juice, whipped cream, and peach layer for the third and final layer, reserving enough peach slices for the top.

23. 23
    Step 23:

    Spread a thin layer of whipped cream over the sides of the cake and, if desired, pipe whipped-cream roses around the edges.

24. 24
    Step 24:

    Heat the peach juice. Mix 1 teaspoon cornstarch with a little water until no lumps remain.

25. 25
    Step 25:

    When the juice is hot, add the cornstarch mixture and stir until the glaze thickens.

26. 26
    Step 26:

    Pour the glaze over the peaches on the top cake layer.

27. 27
    Step 27:

    Crush the meringue and pat it around the sides of the cake.

28. 28
    Step 28:

    Serve immediately.