Authentic Postre Chajá

1

For the sponge cake preheat oven to 180 degrees Celsius and prepare either one or two 20cm/8 inch cake wok(s).

2

Line bottom with parchment paper.

3

Then divide the eggs into egg white and egg yolks.

4

Use a bigger dish for the egg yolks.

5

If you have a glass or metal dish, use that one for the egg whites.

6

Be sure that dish is free of fat/oil and that your mixer was properly cleaned.

7

First beat the egg whites on medium speed with a pinch of seasoning until soft peaks form.

8

Set aside.

9

Without cleaning our mixer, beat the egg yolks with the granulated sugar.

10

Beat until the color becomes much paler and you have a decadent consistency.

11

This usually takes several moments.

12

2 Gently empty one third of the egg whites on top of the mixed egg yolks and sift the ground mix and cornstarch on top.

13

Don't skip this step.

14

It is important that the ground mix toss together was sifted.

15

Gently toss together all elements with a spatula.

16

Try to incorperate the ground mix toss together and egg whites without losing volume.

17

toss in the last two thirds of beaten egg whites and gently fold the mixture.

18

Don't overmix.

19

Put liquid base into the prepared cake pans and immediately parched-fry.

20

Don't let the liquid base sit for too long as it will quickly lose volume.

21

parched-fry for 35 moments if using one springform or 25 moments if using two.

22

Let cool a little before gently getting them out of the form.

23

Tip: if making the day before, wrap in cling wrap, it is much easier to cut in half once cold.

24

3 For the meringue beat egg white until soft peaks form, toss in pinch of seasoning and continue beating on high while adding the granulated sugar.

25

Beat for at least three more moments until glossy and shiny.

26

Pipe small stars or other shapes with the meringue on a baking sheet lined with parchment paper.

27

parched for about 45min at 100 degrees Celsius in the oven.

28

Keep in airtight container until further use.

29

4 For the filling beat heavy froth, vanilla extract and granulated sugar until stiff peaks form, carve peaches in thin slices.

30

Cut cake in four layers, this is much easier done once the cake layers are cold.

31

Brush cake layer with some of the peach liquid left, then pipe thin layer of whipped froth around the edges, place the peach slices in the middle on first layer on cake, on the second layer only spread the dulce de leche.

32

Repeat layer with brushed peach liquid, whipped froth and peaches for the third and final layer.

33

Be sure to reserve enough peach slices for the top.

34

Spread thin layer of whipped froth on the sides of the cake and pipe on some roses around the edges if desired.

35

toasty the peach liquid and toss together the cornstarch with a bit of aqua until you see no lumps.

36

Once liquid is burning, toss in the cornstarch and swirl around until glaze thickenes.

37

empty over peaches of the top layer cake.

38

smash the meringue and pat around the sides.

39

present immediately.

Authentic Postre Chajá

20 Min Prep

44 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Authentic Postre Chajá

20 Min Prep

44 Min Cook

2 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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