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Chajá

Serves 10 Dessert vegetarian, Desserts

Chajá

Chajá, a delightful confection named after a bird, hails from the regions flanking the Uruguay River, with both Argentina and Uruguay laying claim to its origins. This dessert graces Argentine tables particularly during birthday celebrations, making it a sweet centerpiece for joyous occasions. Its creation is a harmonious blend of textures and flavors that bring festivity to life.

The cake combines the lightness of sponge with the airy crispiness of crushed meringue, layered with the lusciousness of whipped cream and the rich, caramelized depth of dulce de leche. Peaches in syrup add a syrupy, fruity note, creating a symphony of tastes that is both indulgent and refreshing, a fitting tribute to any celebration.

Ingredients

  • 1sponge cake, split
  • 200 g (7 oz)meringue, crushed
  • 400 g (14 oz)peaches in syrup, drained
  • 300 ml (1 1/4 cups)whipped cream
  • dulce de lecheto spread

Method

  1. Begin by taking the split sponge cake and placing one layer on a serving platter. Using a spatula, spread a generous layer of dulce de leche over the top of this sponge layer, ensuring even coverage to enhance the cake's sweetness and moisture.
  2. In a large mixing bowl, gently fold the drained 400 g (14 oz) of peaches into 300 ml (1 1/4 cups) of whipped cream. Add about half of the 200 g (7 oz) of crushed meringue into the mixture, folding carefully to maintain the cream's lightness and incorporate the meringue without deflating the cream.
  3. Place the second layer of sponge cake on top of the first. Spread a thick layer of the peach and cream mixture over this layer, ensuring it reaches the edges. This will create a luscious middle layer that balances the sweetness of the dulce de leche with the freshness of the peaches.
  4. Cover the entire cake, including the sides, with the remaining peach and cream mixture. Use a spatula to smooth the cream evenly over the surface, creating a uniform layer that acts as a base for the meringue.
  5. Take the remaining crushed meringue and press it gently onto the outside of the cake, covering all sides. The meringue should adhere to the cream, providing a crunchy texture that contrasts with the soft sponge and creamy filling.
  6. Transfer the assembled cake to the refrigerator to chill for at least 2 hours. This chilling time allows the flavors to meld and the cake to set, making it easier to slice and serve.
  7. When ready to serve, use a sharp knife dipped in warm water to slice the cake. The warm knife will glide through the layers smoothly, preventing the cream from sticking and ensuring clean slices.