BakeRecipes

Peach Meringue Cake (El Postre Chaja)

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Prep 1hr15min (+2hr chilling and 1hr cooling time)Bake 1hr20minMakes 10 serves

This blissful combination of sponge cake, cream, meringue, dulce de leche and peaches takes its name from a native Uruguayan bird – apparently the meringues resemble the features of a chaja bird. I must admit I find it hard to see the resemblance and feel this wonderful cake has been dealt a slight disservice in its naming!

Ingredients

400g (14oz) tin sliced peaches in juice
55g (¼ cup/2oz) caster sugar
2 tablespoons peach-flavoured liqueur or schnapps
300ml (10¼fl oz) thickened cream
1 teaspoon natural vanilla essence or extract
2 x 20cm/8in sponge cakes
225g (¾ cup/8oz) dulce de leche, warmed gently to a spreadable consistency

    Meringues
     2 egg whites (from 60g/2oz eggs)
    110g (½ cup/4oz) caster sugar
    1 teaspoon vanilla essence

      Method

      1. To make the Meringues, combine the egg whites and sugar in a medium heatproof bowl (preferably metal) and place over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Stir with a spatula or small whisk until the sugar dissolves and the mixture is hot to touch (about 55-60°C on a sugar thermometer). Be careful not to allow the egg whites to cook.
      2. Transfer the egg white mixture to the bowl of an electric mixer (see Baker’s Tips). Whisk the egg white mixture with a whisk attachment on medium-high speed until very thick and glossy and the mixture has cooled to room temperature. Whisk in the vanilla and cornflour.

      3. Fill a large piping bag fitted with a 4B star (or #11/11mm/½in round) piping nozzle with the meringue mixture. Holding the piping nozzle about 1cm/½in above the tray, pipe small rosettes (or 'kisses') about 2.5cm/1in in diameter and 2cm apart on the lined tray.

      4. Bake in a preheated oven for 60-70 minutes or until the meringues are crisp, hard to touch and peel away from the tray easily, but are not coloured. Remove the meringues from the oven and place immediately in an airtight container lined with absorbent paper.

      5. Drain the peach slices, reserving 100ml (3½fl oz) of the juice. Set the peach slices aside. Combine the reserved juice in a small saucepan with the sugar and stir over low heat until the sugar dissolves. Bring to a simmer and simmer gently for 2 minutes to reduce slightly. Remove from the heat and stir in the peach-flavoured liqueur or schnapps.

      6. Use an electric mixer with a whisk attachment on medium-low speed or a balloon whisk to whisk the cream and vanilla until soft peaks form.

      7. To assemble the cake, turn the sponge layers upside down and brush with half the peach syrup. Turn the sponges right side up and brush with the remaining syrup. Place one layer on a serving plate and spread with half the dulce de leche. Spread with half of the whipped cream. Crumble over about 12 of the meringues and then top with the reserved peach slices. Cover with the remaining sponge layer. Spread the top with the remaining dulce de leche and then the remaining cream. Decorate the top with the remaining meringues. Serve immediately.

      Baker's Tips

      • The assembled cake, without the meringues on top, will keep in the fridge for up to 3 hours before serving. Stand at room temperature for 30 minutes before serving.
      • The fan-forced setting  is often too intense for baking meringues and will cause them to crack. If this is the case with your oven, opt for the conventional setting.  However, if the meringues do crack when using the convention setting, your oven may be running a little hot and next time reduce the temperature by 5-10°C (41-50°F) as this will often help prevent them from cracking.
      • If you don't have a small bowl for your mixer, first whisk the egg white mixture with a balloon whisk until it is foamy and doubled in volume before whisking with the stand mixer. This will make the whisking of the egg white mixture more efficient in a standard size bowl. 
      • Allowing the egg white mixture to come to room temperature before whisking will reduce the time it will take to whisk it to a meringue.
      • The meringues will keep in an airtight container at room temperature for up to 1 week.

      This recipe is from Anneka's SBS Food online column, Bakeproof: Latin American Cakes.

      CLICK HERE for more Bakeproof recipes.

      Photography by Alan Benson.

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