EASY CHAJA CAKE
Chaja [cha-ha] Cake is a Uruguayan dessert which has: vanilla sponge cake layers, peach syrup, dulce de leche, chopped meringue cookies, whipped cream, and peach slices. I had heard about this cake on the Cooking Channel. Since there was no recipe for it on the cooking channel's website I researched it on Google and I tried finding a recipe but a lot of them were in Spanish. I tried finding a recipe in English but they all seemed a little too time consuming and the measurements were in grams. So I came up with and easier way to make this. The sponge cake part of the recipe credit goes to food.com user izza_zanab (whose recipe I doubled). I've made this cake before and it's really really delicious!!
Provided by Clara Marie
Categories Dessert
Time 50m
Yield 1 Cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- For the cake: In a bowl beat eggs. Mix in sugar, butter, and vanilla. Then, Sift the baking powder, salt and flour into the batter. Pour the batter into a 13 by 9 inch rectangular greased cake pan or 2 or 3 round 8 inch cake pans. Bake at 355 degrees F. For 25 minutes or until the cake is fully done.
- For the syrup: On a stovetop at medium heat in a saucepan pour 1 cup of peach syrup, 1 cup of water, and 1 cup of sugar. Stir until dissolved. Stir until dissolved once it leads to a boil remove from the stovetop and reserve until ready to use.
- For the meringue: Chop the meringue cookies into small chunks and reserve until ready to use.
- For the whipped cream: If you are making the whipped cream from scratch pour 4 tbsp of sugar and 2 cups of heavy cream. Then whisk until the cream reaches stiff peaks. Set aside and refridgerate. If you are using store bought whipped cream reserve until ready to use.
- Assembling the cake: Once the cake has fully cooled divide 3 layers. Use the middle layer for the cake base and baste 1/3 cup of the reserved peach syrup. After that spread spread even layer of the dulce de leche onto the cake, sprinkle 1/4 portion the chopped meringue cookies, spread a generous amount of whipped cream, and spread 2/3 cup of peaches. Top with the 2nd cake layer and repeat. For the 3rd layer baste 1/3 cup of the syrup and frost the entire cake with the remainder of whipped cream, sprinkle rest of the chopped meringue cookies all over the entire cake, and garnish the top with the remainder of sliced peaches.
- Serve and Enjoy!
Nutrition Facts : Calories 944, Fat 49.9, SaturatedFat 30.4, Cholesterol 261.5, Sodium 225.4, Carbohydrate 120.4, Fiber 0.9, Sugar 101.8, Protein 7.8
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Rft Ahmd
[email protected]I'm not usually a fan of coconut, but this cake changed my mind. The combination of the sweet cake and the creamy coconut topping was amazing.
Facebook khan khan
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think I would use less sugar next time.
Sylvester Uchenna
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best coconut cake he had ever had. I will definitely be making this cake again.
Raja Rehanahmed
[email protected]This cake was a bit too dense for my taste, but it was still very good. I think I would use more baking powder next time.
Luyimbaazi Daniel
[email protected]I'm not a baker, but this recipe was easy to follow and my cake turned out great! It was moist and flavorful, and the coconut topping was the perfect addition. I would definitely recommend this recipe to anyone who loves coconut cake.
Muhmad Shkar
[email protected]This cake was easy to make and turned out great! I used a 9x13 pan and it came out perfectly. The glaze was the perfect finishing touch.
General MOC
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it. The cake was moist and fluffy, and the coconut topping was the perfect finishing touch.
Israel Mwathi
[email protected]I'm allergic to coconut, so I substituted the coconut milk with almond milk and the coconut flakes with chopped almonds. It turned out great! The cake was moist and flavorful, and the almond topping was delicious.
Jay Dark
[email protected]I followed the recipe exactly and my cake turned out great! It was moist and flavorful, and the coconut topping was the perfect addition. I would definitely recommend this recipe.
CHARMAIN WILSON
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I think I would use less sugar next time.
Monica Lopez
[email protected]I made this cake for my daughter's birthday and she loved it! It was so moist and fluffy, and the coconut topping was a nice touch. I will definitely be making this cake again.
Md fojle Rabbi Md Rabbi
[email protected]This cake was easy to make and turned out perfectly. I used a bundt pan and it came out beautifully. The glaze was the perfect finishing touch.
Fasika Habte
[email protected]I'm not usually a fan of coconut, but this cake changed my mind. The combination of the sweet cake and the creamy coconut topping was amazing.
Evie Bug
[email protected]This chaja cake was a hit at my party! It was so moist and flavorful, and the coconut topping was the perfect touch. I will definitely be making this again.