INGREDIENTS
- For the sponge cake:
- – Egg 6 models.
- – Sugar 180 g.
- – Flour 0000 180 g.
- – Vanilla essence 1 cdita.
- 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.
- For the meringue:
- – Whites 7 pcs.
- – Sugar 400 g.
Discover ways to put together the traditional CHAJÁ CAKE, spectacular! With Gladys’ recipe that we love, this cake has chantilly cream, a filling of peaches, syrup and dulce de leche and many meringue
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. 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.
9. For the chantilly cream, combine all of the components and beat till prepared. Reserve in fridge.
10. For the meringue, combine the egg whites and sugar in a double boiler till dissolved (it should be sizzling).
11. Beat at most pace till you obtain a agency meringue.
12. Make buttons or discs on a tray with parchment paper and dry within the oven at 100ºC for 40 minutes. Relying on the dimensions. They need to be very crispy.
