Chajá: Uruguay’s Heavenly Layered Delight
A light and airy Uruguayan dessert combining layers of sponge cake, whipped cream, meringue, and peaches. A perfect balance of sweetness and texture! Find The Recipe Here!
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Historical Background
Chajá was created in 1927 in Paysandú, Uruguay, by Orlando Castellano, owner of the pastry shop Las Familias. Named after a local bird, this dessert has become a national symbol of celebration and comfort.
Key Ingredients
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Sponge cake: Light and fluffy base.
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Whipped cream: Sweet and airy.
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Meringue pieces: Crunchy and delicate.
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Peaches: Traditionally used, or substitute with strawberries.
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Dulce de leche: A signature touch of caramel sweetness.
Flavor Profile
Sweet and creamy with a delicate crunch from meringue, the freshness of peaches, and the rich, caramelized notes of dulce de leche.
Tips for Success
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Fresh peaches: Use ripe peaches for the best flavor, or canned peaches in syrup as a quick alternative.
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Crisp meringue: Ensure meringue pieces are fully dried for the perfect crunch.
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Layer evenly: Balance whipped cream and cake layers for consistent texture.
Ingredients
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Sponge cake (1 medium-sized)
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Whipped cream (500 ml)
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Meringue pieces (150 g)
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Peaches (2 cups, sliced)
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Dulce de leche (200 g)
Steps
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Prepare the Ingredients:
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Slice the sponge cake into 2–3 even layers.
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Whip the cream until it forms soft peaks.
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Crush meringue into small bite-sized pieces.
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Slice the peaches thinly if fresh, or drain them if using canned.
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Assemble the Layers:
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Place the first layer of sponge cake on a serving dish.
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Spread a generous layer of whipped cream evenly over the cake.
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Arrange peach slices on top of the cream.
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Sprinkle with crushed meringue and drizzle with dulce de leche.
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Add the next layer of sponge cake and repeat the process until all layers are assembled.
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Set the Dessert:
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Once assembled, lightly press the layers to ensure they hold together.
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Cover and refrigerate for at least 2 hours to allow the flavors to meld and the dessert to set properly.
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Serve and Enjoy:
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Slice the Chajá carefully with a sharp knife.
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Serve cold as a delightful treat with tea, coffee, or a glass of dessert wine.
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