Postre Chajá

Ingredients

• 5egg, separated; for sponge
• 100 gsugar, for sponge
• salt, a pinch; for sponge and meringue
• 75 gall-purpose flour, for sponge; sifted
• 30 gcornstarch, for sponge; sifted with flour
• 1egg white, for meringue decorations
• 50 gsugar, for meringue decorations
• 200 gdulce de leche, for filling one layer
• 400 gheavy cream, whipped with vanilla and sugar for filling and coating
• 1 tspvanilla extract, for whipped cream
• 40 gsugar, for whipped cream
• 500 gpeaches, tinned or fresh; sliced thinly; juice reserved
• 50 mlpeach juice, for brushing cake layers and making glaze
• 1 tspcornstarch, for peach glaze on top

Method

1. 1

   Preheat oven to 180°C and line one or two 20cm cake tins with parchment. Separate the 5 eggs. Beat the egg whites with a pinch of salt to soft peaks. In a separate bowl, beat the yolks with 100g sugar until pale and creamy.

2. 2

   Fold one-third of the egg whites and the sifted flour-cornstarch mixture gently into the yolks. Fold in the remaining egg whites. Pour immediately into the tin(s) and bake for 25 minutes (two tins) or 35 minutes (one tin). Cool.

3. 3

   Make the meringue: beat the 1 egg white with a pinch of salt to soft peaks, then gradually add 50g sugar and beat until stiff and glossy. Pipe small stars onto a parchment-lined tray. Dry at 100°C for 45 minutes. Store in an airtight container.

4. 4

   Whip the cream with vanilla and 40g sugar to stiff peaks. Slice the cooled sponge into 4 thin layers.

5. 5

   Brush each layer with peach juice. Layer 1: whipped cream and peach slices. Layer 2: dulce de leche. Layer 3: whipped cream and peach slices. Top with a thin layer of cream and reserved peach slices.

6. 6

   Make the peach glaze: heat the peach juice, stir in the cornstarch mixed with a little water, and cook until thickened. Pour over the peaches on top.

7. 7

   Spread a thin layer of cream on the sides. Crush the dried meringue and press around the entire outside of the cake. Serve immediately.