INGREDIENTS
- Time:
- ● Egg 6
- ● Sugar 180 grams
- ● Flour 0000 180 grs
- ● Vanilla essence 1 tsp
- Stuffed:
- ● Peach in syrup 1 can
- ● Syrup from the canned peach tree
- ● Dulce de leche pastry chef 500 grs
- ● Crema chantilly 500 grs
- ● Dry meringue 500 grs
- Further:
- ● Recent fruits
- ● Coloured meringues
CHAJÁ CAKE carnival version! Do not miss this recipe:
1. For the sponge cake, beat the eggs with the sugar for about 10 minutes till creamy (full level).
2. Incorporate the vanilla essence and the sifted flour in an enveloping method in order that no air is misplaced within the preparation.
3. Pour the preparation right into a greased and floured 24 cm mildew. Bake in a medium oven for 35 minutes.
4. Let the cake cool and reduce 3 layers.
5. On the bottom layer moistened with syrup, cowl with dulce de leche pastry, break the meringues over the dulce de leche.
6. Place the second layer, additionally moistened with syrup, and canopy with the cream and peach slices.
7. End with the final layer moistened in syrup and canopy it with chantilly cream.
8. Beautify with damaged meringues and contemporary fruit.
