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Postre Chajá

Name: Postre Chajá
Total time: 60 min
Yield: Serves 8
Cuisine: Uruguay
Ingredients: 1 18cm round (store-bought is fine) Sponge Cake; 400ml Heavy Cream; 4 tbsp Sugar; 1 can Peaches (canned); 2 Egg Whites; 100g Granulated sugar; 4 tbsp Dulce de Leche (or condensed milk)

Dessert

⏱ 60 min

👥 Serves 8

Difficulty ⭐⭐

Sponge cake, cream, peaches, and meringue in layers — a cake born in Paysandú, Uruguay.

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📖 The Story Behind This Dish

Postre chajá was born in 1927 at a pastry shop in the Uruguayan town of Paysandú, layering sponge cake, whipped cream, peaches in syrup, and crushed meringue. It's named after the chajá, a South American bird with fluffy feathers, expressing the lightness of the meringue. It's Uruguay's classic birthday cake.

🌆 Where it's eaten: At a birthday party in a Uruguayan home, a meringue-covered cake with candles is carried out as everyone sings.

🥕 Ingredients (serves 8)

Sponge Cake 1 18cm round (store-bought is fine)
Heavy Cream 400ml
Sugar 4 tbsp
Peaches (canned) 1 can
Egg Whites 2
Granulated sugar 100g
Dulce de Leche (or condensed milk) 4 tbsp

👩‍🍳 Instructions

Whip the egg whites stiff, adding the sugar little by little, pipe onto a baking sheet, and bake at 100°C for 1 1/2 hours to make meringues.
Slice the sponge cake horizontally into 2 layers and brush with peach syrup.
Whip the cream with the sugar.
Layer cream, chopped peaches, and dulce de leche on the first layer and top with the second.
Cover everything with cream.
Press plenty of crushed meringue over the top and sides and decorate with peaches.

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