Postre Chajá Step By Step

1

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

2

Line bottom with parchment paper.

3

Then divide the eggs into egg white and egg yolks.

4

Use a bigger mixing bowl for the egg yolks.

5

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

6

Be sure that mixing bowl is free of fat/margarine and that your mixer was properly cleaned.

7

First beat the egg whites on medium speed with a pinch of table salt 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 buttery 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 baking flour and cornstarch on top.

13

Don't skip this step.

14

It is important that the baking flour pulse was sifted.

15

Gently pulse all fixings with a spatula.

16

Try to incorperate the baking flour pulse and egg whites without losing volume.

17

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

18

Don't overmix.

19

Put mixture into the prepared cake pans and immediately bake.

20

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

21

bake 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, empty in pinch of table salt 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

dehydrated 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

bring to temperature the peach liquid and pulse the cornstarch with a bit of liquid until you see no lumps.

36

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

37

empty over peaches of the top layer cake.

38

grind down the meringue and pat around the sides.

39

present immediately.

Postre Chajá Step By Step

15 Min Prep

14 Min Cook

5 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Postre Chajá Step By Step

15 Min Prep

14 Min Cook

5 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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