Can I make the meringue ahead of time?
Yes, baked meringue can be stored in an airtight container at room temperature for up to 2-3 days.
DESSERT
Uruguayan Chajá (Peach and Meringue Cake)
Uruguayan Chajá is a delightful dessert featuring layers of soft sponge cake, sweet peaches, and crisp meringue, all bound together with whipped cream. This elegant cake offers a wonderful contrast of textures and flavors, making it a perfect treat for any occasion.
HOW TO MAKE IT
Let's cook.
01
Prepare the meringue: In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the powdered sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Transfer the meringue to a piping bag or spread evenly onto a baking sheet lined with parchment paper, forming two 8-inch circles. Bake at 250°F/120°C for 25 minutes, then turn off the oven and let the meringues cool completely inside the oven for at least 1 hour to dry out.
02
Whip the cream: In a large bowl, combine the cold heavy cream, granulated sugar, and vanilla extract. Beat with an electric mixer on high speed until firm peaks form.
03
Assemble the first layer: Slice the sponge cake horizontally into three equal layers. Place one layer on a serving plate. Lightly brush with a tablespoon of the peach syrup from the can.
04
Add peaches and cream: Spread 1/3 of the whipped cream over the first sponge cake layer. Arrange half of the sliced peaches evenly over the cream.
05
Layer with meringue: Carefully place one meringue circle on top of the peaches. Spread another 1/3 of the whipped cream over the meringue.
06
Repeat layers: Place the second sponge cake layer on top of the cream. Lightly brush with another tablespoon of peach syrup. Spread the remaining whipped cream over this layer and arrange the remaining sliced peaches.
07
Finish with meringue: Gently place the second meringue circle on top. You can optionally decorate the top with additional whipped cream or peach slices. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set.
08
Make the simple syrup: In a small saucepan, combine 1/4 cup water and 1/4 cup granulated sugar. Heat over medium heat, stirring until the sugar dissolves. Let it cool completely. This syrup can be used to moisten the sponge cake layers for extra flavor and moisture if desired, in addition to or instead of the peach syrup.
About This Recipe
Uruguayan Chajá is a delightful dessert featuring layers of soft sponge cake, sweet peaches, and crisp meringue, all bound together with whipped cream. This elegant cake offers a wonderful contrast of textures and flavors, making it a perfect treat for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, ensure your egg whites and bowl are completely free of any fat or yolk when making meringue. This will help the meringue achieve stiff peaks. Chilling the cake thoroughly before serving is crucial for stability and flavor.
Easy Substitutions
You can use other canned fruits like apricots or mixed fruit cocktail if peaches are not available. For a richer flavor, you can add a tablespoon of rum or brandy to the peach syrup used to moisten the cake layers. If you don't have time to make meringue, store-bought meringue cookies can be crushed and sprinkled between layers for a similar effect.
Storage & Reheating
Store Uruguayan Chajá in an airtight container in the refrigerator for up to 3 days. Due to the meringue, it is best consumed within the first 2 days for optimal texture.
Serving Suggestions
Serve chilled with a cup of strong coffee or a light tea. It pairs wonderfully with a glass of sparkling wine for a celebratory touch. Garnish individual slices with a fresh mint leaf or a few raspberries for added color and freshness. A light dusting of powdered sugar on top can also enhance its presentation.
Common Mistakes
Over-whipping the cream can result in a grainy texture; stop as soon as firm peaks form. Not drying the meringue sufficiently will lead to a chewy, rather than crisp, texture. Assembling the cake too far in advance can cause the meringue to soften too much from the moisture of the cream and peaches. Not chilling the cake long enough can make it difficult to slice cleanly. Using a dirty bowl for meringue can prevent egg whites from whipping.
Frequently Asked Questions
What kind of sponge cake should I use?
A plain, vanilla-flavored sponge cake works best. You can use a store-bought one or bake your own.
Can I use fresh peaches instead of canned?
Yes, you can. Peel, pit, and slice fresh peaches, then lightly sweeten them with a tablespoon of sugar before using.
MORE TO KNOW
The key to a successful Chajá lies in the contrast between the soft sponge, juicy peaches, and crisp meringue. When making the meringue, ensure your equipment is impeccably clean. Any trace of grease will prevent the egg whites from whipping properly. Cooling the meringue slowly in the oven after baking helps to dry it out completely, giving it that characteristic crispness. If your meringue feels soft, it may need more drying time. The sponge cake can be homemade or store-bought; the focus is on the assembly and the interplay of textures.
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