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Uruguayan Chajá layered dessert with sponge cake, peaches, dulce de leche, meringue, and whipped cream in a glass dish.

Uruguayan Chajá

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A light Uruguayan layered dessert combining sponge cake, peaches, dulce de leche, meringue, and whipped cream.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert
Cuisine: Uruguayan
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Sponge Cake
  • 4 large eggs separated
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour sifted
  • 1 tsp baking powder
Filling
  • 1 cup dulce de leche
  • 2 cups heavy whipping cream cold
  • 2 tbsp confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 can peach halves 15-ounce can, drained and sliced
  • 2 cups crushed meringue cookies lightly broken

Equipment

  • 9-inch cake pan
  • Electric mixer
  • Small saucepan
  • Glass serving dish

Method
 

Bake the Sponge:
  1. 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.
  2. 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:
  1. Beat the cold cream with the confectioners’ sugar and vanilla until it holds soft peaks. Keep chilled.
Layer the Chajá:
  1. 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.
  2. Chill for at least 2 hours before serving so the layers settle.

Nutrition

Calories: 520kcalCarbohydrates: 58gProtein: 9gFat: 28gSaturated Fat: 17gCholesterol: 155mgSodium: 220mgFiber: 1gSugar: 43g

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.