Chaja Cake

Dessert

Nov 27

In another installment of our “Savor the World Series,” we’re making this special occasion dessert from Uruguay. Dulce de leche, peaches, whipped cream, and meringue fill layers of soft vanilla sponge cake. We can’t wait to make this one-of-a-kind treat!

Chajá Cake

Servings: 8–10

Prep time: 1–2 hours

Cook time: 35–40 minutes, plus chilling

Total time: ~4.5–6.5 hours

Print the Recipe

Ingredients:

For the Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- ½ cup canned peach syrup
- Store-bought meringues
For the Filling:
- 1½ lb peach halves in syrup
- 2 cups heavy cream (30% fat)
- ½ cup icing sugar (sifted)
- 1 (14 oz) can condensed milk
Equipment:
- Stand mixer
- Piping bag
- Piping tips (round & star)
- Round 8-inch cake mold
- Pastry brush

Instructions:

Make the Sponge Cake Batter: Preheat oven to 400°F (200°C). In a stand mixer, beat eggs and sugar on high until light and peaking. Fold in sifted flour on low speed for 30 seconds to 1 minute.
Bake and Cool: Grease and flour a deep 8-inch pan. Pour batter and bake at 400°F for 12 minutes, then reduce to 350°F and bake another 25 minutes. Cool 15 minutes before unmolding, then cool completely.
Make the Dulce de Leche: Remove label from the can. In a pressure cooker filled to the max line, pressure cook the unopened can on high for 35 minutes. Let pressure release naturally and cool the can completely before opening.
Make the Cream Filling: Chill cream for 15 minutes. Beat with icing sugar in a stand mixer on medium-high for 10 minutes until firm peaks form.
Drain and Prep Peaches: Strain peaches and pat dry. Dice into ½-inch cubes. Reserve syrup for brushing.
Assemble the Cake: Slice cake into three layers. Brush first layer with syrup. Spread dulce de leche and crushed meringue. Add second layer, brush with syrup, spread ⅓ of whipped cream and most peaches. Add final cake layer. Cover top and sides with cream. Decorate with remaining peaches and crushed meringue.
Chill and Serve: Refrigerate 3–4 hours before serving.