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–+ servings
Dulce De Leche Chajá

Dulce De Leche Chajá

Discover the ultimate Dulce De Leche Chajá cake a delightful Uruguayan dessert with layers of sponge meringue and creamy dulce de leche perfection.
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Prep Time 45 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 10 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 180 g 0000 flour or all-purpose flour
  • 2 teaspoons vanilla essence
  • 180 g sugar
  • 6 pieces eggs
  • 25 g butter
  • 150 g egg whites about 4
  • 150 g common sugar
  • 150 g powdered sugar
  • 1 pinch cream of tartar or lemon juice
  • 1 can peaches in syrup or fresh peaches
  • 500 g cream for whipping
  • 250 g dulce de leche
  • 50 cc Port wine or peach syrup
  • 50 g powdered sugar

Equipment

  • Electric mixer
  • 22cm round cake mold springform is ideal
  • Piping bag or plastic bag with a corner cut
  • Double boiler or a pot with a heat-proof bowl
  • Spatulas whisk spatula and flat spatula

Method
 

  1. In a steel bowl, whisk together the eggs, sugar, and vanilla essence over simmering water until warm.
  2. Whip the mixture with an electric mixer until it triples in volume and is pale.
  3. Gently fold in sifted flour and melted butter alternately.
  4. Pour the batter into a greased 22cm mold and bake at 180°C for about 40 minutes.
  5. Whip egg whites with cream of tartar until frothy and add common sugar gradually to form stiff peaks.
  6. Fold in sifted powdered sugar and pipe meringue onto a baking sheet to make discs and batons.
  7. Bake meringues in a low oven (100°C) until completely dry.
  8. Whip cream with powdered sugar until firm.
  9. Slice the cooled genoise into three layers and soak with a peach-Port syrup.
  10. Assemble by alternating layers: genoise, dulce de leche, meringue disc, whipped cream, and peaches.
  11. Cover the entire cake with whipped cream and chill.
  12. Decorate with broken meringue batons and extra peach slices.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 8IUVitamin C: 6mgCalcium: 3mgIron: 4mg

Notes

For optimal taste, use high-quality dulce de leche. Consider making the meringues the day before for best results. Store leftovers in the refrigerator and consume within 2-3 days for the best texture. This cake is not suitable for freezing; however, components can be stored separately.
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