Postre Chajá

Ingredients Edit

Postre Chajá Edit

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

Sponge cake Edit

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

Directions Edit

Sponge cake Edit

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.

Postre Chajá Edit

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!.