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Dessert Chajá

2020-11-27T17:08:40.512Z


This Uruguayan sweet is made up of several layers of sponge cake, dulce de leche, dry meringue discs, whipped cream and peaches in syrup. It only takes a spoonful to admire this cold charrúa cake.


"Uruguay is the best country" says the song.

I dare not make such a statement on my own, but I do dare to say that Uruguay had and has great things: the implementation of the first pacemaker, the legalization of abortion -today it is one of the very few Latin American countries where abortion is legal- and marijuana, the early divorce law of 1913, the clear labeling of packaged foods that warns of excess saturated fat, sugars and salt, the adoption of the thermos and mate as another part of your body, the incredibly long beaches , beautiful words like “championes” -shoes- or “gurí” (child) and the monosyllables “tá”, “bo”, “pa” that they use without rest in addition to, of course, the local gastronomy.

The chivito, the asado, the empanadas or the alfajores are specialties of the Charruas that we know from the other side of the pond.

However, they have many others that are not so popular around here: the Caruso capeletis, the roast with leather, the Massini dessert or the chajá are some of them.

The latter, whose recipe concerns us today, is a cake that was created in 1927 by Orlando Castellano, owner of the Las Familias Confectionery in the city of Paysandú and that owes its name to a bird that inhabits Uruguay and other regions of South America.

The chajá dessert consists of several layers: sponge cake, dulce de leche, dry meringue discs, whipped cream and peaches in syrup.

Have you got cloyed just reading it?

I'm not judging you, but give it a try, because in small portions and at the right temperature - that is, cold - it is a delight.

Also, the good thing about this dessert is that making it can be as easy or difficult as you want.

Here you will find the step by step of all the layers, but you can always save work by buying the dry meringues, the whipped cream - really, not spray - and the cake already prepared to simply do the assembly.

If you are going to choose to do it all yourself, I warn you that it is quite important to have an electric mixer, unless your goal in life is to have Schwarzenegger biceps.

Difficulty

As much as you want.

Ingredients

For the cake or 'genoise'

  • 4 eggs

  • 120g sugar

  • 120 g flour

  • 1 Teaspoon vanilla extract

For the dry meringue (discs and decoration)

  • 4 clear

  • 120g sugar

  • 100 g icing sugar

For the whipped cream

  • 500 g cold cream

  • 50 g icing sugar

Further

  • 400 g of confectioner's or common dulce de leche

  • 800 g of peaches in syrup (weight includes syrup)

Elaboration

For the cake or 'genoise'

  • Heat the oven to 180 ºC and butter and flour a 24 cm diameter mold.

  • Beat the eggs with the sugar until ready.

    This means that the mixture must increase notably in volume, have a creamy and homogeneous consistency and it must be possible to draw with it and that the drawing is maintained.

  • Add the vanilla essence and the flour, sifted three times.

    Incorporate with enveloping movements so as not to lower the batter.

    Pour the mixture into the pan and bake for 30 minutes or until poked with a toothpick is dry.

  • For the dry meringue

  • Heat the oven to 100 ºC or the lowest possible temperature and mark the diameter of the mold used for the cake twice on greaseproof paper.

    Put the papers on baking sheets.

  • Put the whites in a clean, dry bowl and beat at medium speed.

    When they have doubled in volume, add the sugar and increase the speed of the shake.

  • Once they are assembled, add the icing sugar and incorporate with the help of a tongue with enveloping movements.

  • Place the mixture in a pastry bag and create the discs by making a spiral over the circles.

    With the leftover meringue, make meringues in the shape of peaks for decoration.

  • Bake for 1 hour and a quarter.

    If the minimum temperature of your oven is higher than 100 ºC you can leave the door slightly open during baking.

    Once ready, remove and let cool.

  • For the whipped cream

  • Put the cream and sugar in a bowl and beat until it has a firm consistency.

    Reserve in the fridge.

  • For assembly

  • Strain the peaches and keep the syrup.

    Cut into cubes or wedges and put on absorbent paper.

  • Cut the cake into 3 equal discs and separate them into three plates.

    Soak in the syrup.

    Spread the disc at the base and the one in the center with dulce de leche, making sure they do not break.

  • On the base layer, add a meringue disk, whipped cream and part of the cut peaches.

    Put the center layer on top and repeat the process.

    Finish with the top coat.

  • Cover the cake with the remaining whipped cream with the help of a spatula.

    Decorate with the meringues as is or crumbled in the contour and the peaches on top (this decoration is indicative, do what you want).

    Chill before serving.

  • If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista.

    And if it goes wrong, complain to the Chef's Ombudsman by sending an email to defensoracomidista@gmail.com.

    Source: elparis

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