Postre Chajá

Dessert · Uruguayan classic.

Ingredients

• 5 Egg
• 100g Sugar
• Pinch Salt
• 75g All purpose flour
• 30g Cornstarch
• 1 Egg White
• 50g Sugar
• 200g Dulce de leche
• 400g Heavy Cream
• 1 tsp Vanilla Extract
• 40g Sugar
• 500g Peaches
• 50 ml Peach Juice
• 1 tsp Cornstarch

Method

1. Preheat the oven — For the sponge cake preheat oven to 180 degrees Celsius and prepare either one or two 20cm/8 inch cake pan(s).
2. Continue cooking — Line bottom with parchment paper. Then divide the eggs into egg white and egg yolks.
3. Continue cooking — Use a bigger bowl for the egg yolks. If you have a glass or metal bowl, use that one for the egg whites.
4. Mix together — Be sure that bowl is free of fat/grease and that your mixer was properly cleaned.
5. Continue cooking — First beat the egg whites on medium speed with a pinch of salt until soft peaks form. Set aside.
6. Mix together — Without cleaning our mixer, beat the egg yolks with the sugar.
7. Continue cooking — Beat until the color becomes much paler and you have a creamy consistency.
8. Mix together — This usually takes several minutes. 2 Gently pour one third of the egg whites on top of the mixed egg yolks and sift the flour and cornstarch on top.
9. Mix together — Don't skip this step. It is important that the flour mix was sifted.
10. Mix together — Gently mix all ingredients with a spatula. Try to incorperate the flour mix and egg whites without losing volume.
11. Mix together — Add the last two thirds of beaten egg whites and gently fold the mixture.
12. Bake — Don't overmix. Put batter into the prepared cake pans and immediately bake.

More Uruguay recipes

• Beef Empanadas
• Chivito sandwich
• Chivito uruguayo
• Chocolate alfajores
• Chocolate empanadas
• Flan