Classical Chajá Cake Recipe

The Chajá cake has its origins between the peoples of Columbus and Paysandú, separated by the Uruguay River. His creation is awarded to the owner of a renowned Uruguayan confectionery called

Ingredients to make classic chajá cake:

1. To prepare the Chajá cake, you must, first of all, make the spongy cake. Gather all the ingredients for it.

2. Beat the eggs together with the sugar until you reach the letter, that is, until, when you lift the spatula, you can make a letter or a figure with the shake.

3. Incorporates the flour with enveloping movements.

4. In a molded and floured mold, place the mixture. We have used a 24 cm diameter, but if you have a 20 cm mold, it will also serve you.

5. Enter your chajá cake cake in the oven, at 180 ° C. Bake it for approximately 30 or 40 minutes. Once cold, cut it in 3 layers.

Trick: Click the cake with a stick. If it goes clean, it means that you are ready.

6. Now, beat the cream, the 100 g of sugar and the vanilla essence until the cream is mounted.

7. Its time to fill in Chajá dessert! Stroke the peaches and reserve the syrup. With the syrup, wet the first layer of the cake and, above, place the dulce of breastfeeding milk.

8. Break the meringue and place it on the sweet.

9. Place, above, the second layer that you cut from the cake and wet with the syrup. Turn part of the Chantilly cream and reserve a part for the lined. Above the cream, place the peaches cut into slices or in cubes.

10. Put a third and last layer of cake on dessert. Again, repeat the same procedure and place the remaining cream, spreading it on all sides. Break more meringue and see the cake covering along its entire surface. Let it refrigerate for at least 3 hours and enjoy this delicious Chajá cake!