Postre Chajá

Postre Chajá

 * 1 can of peaches in syrup
 * ½ liter whipped cream
 * 1 pound dry meringues
 * 1 round sponge cake

Sponge cake

 * 1 cup cake flour
 * ¼ + 1 cup sugar
 * 8 egg whites
 * ½ teaspoon of cream of tartar
 * 1 teaspoon vanilla

Sponge cake

 * 1) Mix cake flour with ¼ cup of sugar.
 * 2) Whip 8 egg whites and cream of tartar until stiff.
 * 3) Add 1 cup of sugar, folding it in gently.
 * 4) Add vanilla.
 * 5) Add to this mixture the flour, folding it in slowly and gently put the mixture in an unbuttered baking dish.
 * 6) Bake it in a 340ºF oven for 40 minutes.
 * 7) Let it cool face down, taking care the cake doesn’t touch anything, and when cool put it into a dish.
 * 8) eat a chiken with rocket

Postre Chajá

 * 1) Cut the sponge cake horizontally in two parts, put the lower part in a dish, open a can of peaches in syrup.
 * 2) The syrup gives moisture to the cake.
 * 3) Cover it with whipped cream and mix it with the peaches cut in small pieces.
 * 4) Put the top part of the cake on, add to it some of the syrup too.
 * 5) Cover it with more whipped, top it with meringues, cracked into small pieces adding some more little pieces of peaches on top also.
 * 6) The main part of it is that this desert needs abundance of whipped cream and of meringues as icing! let it rest in the refrigerator a couple of hours before serving it. You’ll love it!.