Uruguayan Chajá is a celebratory dessert named for a native bird, known for its light, cloudlike layers of sponge cake, peaches, dulce de leche, meringue, and cream.
Bake a simple sponge, whip the cream gently, and layer the components just before chilling so the dessert stays airy with some crisp meringue.
Drain the peaches well and chill the cream and bowl before whipping for cleaner layers.
Serving Suggestions
Serve cold in small glass dishes with coffee or unsweetened tea.
Recipe Notes
Assemble up to one day ahead. Keep refrigerated and add a little fresh meringue on top just before serving if you want extra crunch.
Uruguayan Chajá
A light Uruguayan layered dessert combining sponge cake, peaches, dulce de leche, meringue, and whipped cream.
Ingredients
Equipment
Method
Bake the Sponge:
- Heat the oven to 350°F (180°C). Beat the egg yolks with half of the sugar and the vanilla until pale. Beat the whites with the remaining sugar to soft peaks.
- Fold the whites into the yolk mixture, then fold in the flour and baking powder. Spread in a greased 9-inch pan and bake for 20 to 25 minutes, until lightly golden. Cool completely.
Whip the Cream:
- Beat the cold cream with the confectioners’ sugar and vanilla until it holds soft peaks. Keep chilled.
Layer the Chajá:
- Cut the cooled sponge into rough pieces. Layer sponge, dulce de leche, peaches, whipped cream, and crushed meringue in a glass serving dish. Repeat, finishing with whipped cream, peach pieces, and meringue.
- Chill for at least 2 hours before serving so the layers settle.
Nutrition
Notes
- Cool the sponge fully before layering so the whipped cream stays firm.
- Keep the meringue pieces slightly irregular for the characteristic contrast of soft and crisp textures.
