INGREDIENTS
- For the sponge cake:
- – Eggs 6 models.
- – Sugar 180 g.
- – Flour 180 g.
- – Vanilla essence 1 tsp.
- For the filling:
- – Dulce de leche pastry chef 500 g.
- – Meringues 2 discs.
- – Meringues 1 bag.
- – Milk cream 500 g.
- – Sugar 50 g.
- – Peaches in syrup 1 can.
CHAJA CAKE I discovered tips on how to put together this scrumptious Uruguayan cake with dulce de leche and tremendous tempting chantilly cream!
PROCEDURE:
1. Make the selfmade sponge cake: Beat the eggs with the sugar and essence with an electrical mixer till they’re stiff.
2. Add the sifted dry elements in three components and incorporate with enveloping actions. Pour fastidiously right into a greased and floured mildew and bake at medium temperature for roughly 50 minutes.
3. Whip the chantilly cream and lower the peaches
4. Add the sugar to the cream and place within the fridge for 20 minutes. Beat as soon as that point has handed. Minimize the peaches into skinny wedges.
5. Minimize the cake into 3 components. Soak the primary one with syrup and canopy with pastry dulce de leche (it is simpler if it is at room temperature and in a sleeve). Cowl the layer of dulce de leche with a layer of meringue.
Place the second layer of sponge cake on the meringue.
Moisten with syrup. Cowl with chantilly cream and sliced peaches. Place the final layer of sponge cake.
6. Cowl the dessert with cream and damaged meringues
7. Cowl the cake with chantilly cream and enhance with roughly damaged meringues. Make some flakes with curly peaks of cream and dulce de leche and enhance with some peaches.
8. Place within the fridge for a minimum of 3 hours.
