INGREDIENTS
- For the sponge cake:
- – Egg 6 items.
- – Sugar 180 g.
- – Flour 0000 180 g.
- – Vanilla essence 1 cdita.
- Stuffed:
- – Peach 6 items.
- – Syrup c/n.
- – 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, this basic that we love, we return with one other recipe to make at residence
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 24 cm mould in butter and flour. Bake in a medium oven for 35 minutes.
4. Let the cake cool and lower 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. Adorn with damaged meringues.
9. For the chantilly cream, combine all of the components and beat till prepared.
10. Reserve within the fridge.
