Torta uruguaiana di pesche meringata (Chajá)
Chajá Pronuncia: cha-HAH
Il Chajá è un amato dessert uruguaiano creato nel 1927 a Paysandú. Questa imponente torta combina strati di morbido pan di Spagna, meringa croccante, panna montata e pesche succose per un delizioso mix di consistenze. Dolce, fruttato e leggero, è una classica torta da celebrazione apprezzata in tutto l'Uruguay, specialmente durante le feste e i raduni familiari. Il contrasto tra la meringa croccante e il morbido ripieno cremoso rende ogni boccone speciale.
Torta uruguaiana di pesche meringata (Chajá)
Chajá
Pronunciato cha-HAH
- Porzioni
- 8
- Prep
- 45 min
- Cottura
- 1 h 30 min
- Totale
- 2 h 15 min
- Livello
- Medio
Anche senza frutta a guscio.
Allergeni: contiene glutine, latte, uovo. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono state scalate. I tempi di cottura e le dimensioni delle teglie rimangono invariate.
Meringue
Filling and Assembly
Preparazione
Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
For the sponge. beat eggs, sugar, and vanilla with an electric mixer for 8-10 minutes until pale, thick, and tripled in volume. Sift together flour, cornstarch, baking powder, and salt. Gently fold into egg mixture in three batches until just combined. Divide batter between pans and bake 18-22 minutes until golden and springy to the touch. Cool completely.
Reduce oven to 250°F (120°C). Line a large baking sheet with parchment. For the meringue: beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Fold in vinegar, cornstarch, and vanilla. Spread into two 8-inch (20 cm) circles on the parchment, about ½ inch (1 cm) thick. Bake 60-70 minutes until dry and crisp. Turn off oven and let cool inside with door ajar.
Whip cold cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.
To assemble. place one sponge layer on a serving plate. Brush with 1 tbsp peach syrup. Spread a thin layer of whipped cream. Arrange half the peach slices over the cream. Top with one meringue disc, pressing gently.
Repeat with another layer of whipped cream and remaining peaches. Add the second sponge layer, brush with remaining syrup, then top with final meringue disc.
Cover the entire cake generously with the remaining whipped cream, smoothing the sides and top. Decorate with extra peach slices and crushed meringue pieces if desired. Dust lightly with powdered sugar.
Refrigerate at least 2 hours before slicing so the layers soften slightly and flavors meld.
Varianti regionali
Some home cooks add a layer of dulce de leche between the sponge and cream. Modern versions occasionally incorporate strawberries or passion fruit alongside the traditional peaches.
Note del cuoco
- Make the meringue discs a day ahead; store in an airtight container once fully cooled.
- Use ripe fresh peaches in season instead of canned for brighter flavor; poach them lightly in sugar syrup first.
- Slice the cake with a serrated knife dipped in hot water for clean layers.
Servire con
Strong coffee or mate; best served chilled.
Preparazione in anticipo e conservazione
Bake sponge and meringue layers up to 2 days ahead. Assemble up to 8 hours before serving and keep refrigerated.
