INGREDIENTS
- For the sponge cake:
- – Egg 6 items.
- – Sugar 180 g.
- – Flour 0000 180 g.
- – Vanilla essence 1 tsp.
- Stuffed:
- – Peach in syrup 1 can.
- – Syrup from the peach can.
- – Dulce de leche pastry chef 500 g.
- For the chantilly cream:
- – Crema 500 g.
- – Impalpable sugar 50 g.
- – Powdered milk 1 tbsp.
- – Vanilla essence 1 cup.
- – Merengue seco 500 g.
CHAJÁ CAKE sponge cake, peaches, dulce de leche, syrup and cream, top-of-the-line taste mixtures that exist! Discover ways to put together it following the step-by-step beneath
PROCEDURE:
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 mould. Bake in a medium oven for 35 minutes.
4. Let the cake cool and reduce 3 layers.
5. For the chantilly cream, combine all of the substances and beat till prepared. Reserve in fridge.
6. On the bottom layer moistened with syrup, cowl with dulce de leche pastry, break the meringues over the dulce de leche.
7. Place the second layer, additionally moistened with syrup, and canopy with the cream and peach slices.
8. End with the final layer moistened with syrup and canopy it with chantilly cream.
9. Embellish with damaged meringues.
