Peach Layer Cake from Uruguay: postre chajá

You can see how I make the cake in this reel. For the sponge cake line the bottom of two 18cm springform pans with parchment paper, heat oven to 180 degrees Celsius.

Separate the eggs into two bowls, measure 100 grams of sugar aside.. First beat the egg whites with a pinch of salt until soft peaks form, then add half of the sugar slowly while beating on high. Beat until super stiff peaks form and it is glossy. Without cleaning the mixer, mix the egg yolks with the remaining sugar until thicker in consistency and paler in color, this takes a few minutes. Sieve flour and pudding powder on top of the egg yolks and add one third of the meringue. Mix this, then add the second third of the meringue. Once you fold in the last third, be sure to be careful, you don't want your meringue to deflate too much. Once you have a homogeneous batter, divide evenly into the two springforms and bake for about 25-30min. Let cool and then release from pan.

Wash, cut and pit the peaches then cube. Bring to a medium simmer with the sugar, stir occasionally. Once they start to soften and release their jucie, add the vanilla extract and take off heat. Set aside. Beat the cream until stiff, transfer about half into a bag with a star tip, chill both until further use.

Now we are going to assemble. Drain the peaches, be sure to keep the juice. Cut each cake layer in half so that you have four cake layers. Brush the first cake layer with peach juice, then pipe an outer ring with the cream. Fill with half of the peaches. Place the second layer on top, brush with peach juice, pipe a cream ring, but now fill with dulce de leche and crumble a smaller portion of the meringue on top. Place the third cake layer on top, brush with peach juice, pipe a cream ring and fill with remaining peaches. Place the fourth layer upside down on top so that you have a nice and even cake. Check how much cream you have left in your piping bag, you should have four heaping spoons left, if not, fill until you have. Use the remaining whipped cream to coat the cake. You can either chill the cake overnight prepared like this or continue right away.

For the decoration wash, halve, and pit the two peaches, then cut in thin slices. Bring to a simmer with the sugar and cook until soft, set aside. Work the remaining meringue into crumbs, then pat the sides of the cake with it. Arrange the slices peaches in circles on the top. Use the remaining whipping cream to pipe nice patters, see photos. The cake will intensify in flavor on day 2 and 3 and should always be chilled.