Torta Chajá - Uruguayan cake

Other

Preheat oven to 320ºF/160ºC.

Grease two 18 cm pan, with butter. Sprinkle flour, remove the excess and set aside.

Sift the flour together with the baking powder and salt. Set aside.

In a bowl add the eggs together with the vanilla and milk, whisk until the mixture is homogenized.

In the bowl of the KA or of a stand mixer, add the butter together with the sugar. Beat with the flat beater at medium speed, until a creamy, aerated and white texture is achieved.

Begin to integrate the dry ingredients alternating them with the liquids.

Add 1/3 of the egg mixture and beat at the lowest speed for a few seconds. Stop, lower the mixture from the sides and add 1/3 more of the dry ingredient mixture. Mix again at low speed for a few seconds.

Repeat the same process with the rest of the egg whites and dry ingredients mixture. Mix at low speed only until the mixture is homogenized.

Pour the mixture into 2 moulds and place in the oven at medium height.

Bake for 45 minutes or until you prick it with a toothpick and it comes out clean.

Remove and let stand 5 minutes in the pan.

Unmold and allow to cool a little on a wire rack.

Wrap in plastic wrap, still warm, and refrigerate until the next day.

Cream must be cold 24 hours before used it.

The bowl in which we are going to make whipped cream must be cold (recommended).

Pour heavy cream along with mascarpone cheese and icing sugar into a bowl and whisk with an electric mixer into low speed.

Increase speed gradually but without reaches high one. Ideally use medium speed.

Before finish to beat the cream, add vanilla extract and whisk until get a perfect whipping cream. Be sure not to over-beat, otherwise cream will become lumpy and butter-like.

Cover with plastic wrap and chill until used it.

With the help of a cake cutter, remove the upper dome of the cakes and divide each one into two equal parts. To make the cake we will need 3 discs of sponge cake, so we can eat the leftover one while preparing the cake ;)

Place a non-slip surface on a cake stand and place a cake disc on top of it.

Spread some dulce de leche on the disc and place the first sponge cake on it. Press gently.

Soak the sponge cake with syrup. In my case I used the same syrup in which the peaches are in syrup.

Place a generous layer of dulce de leche on the first sponge cake. Smooth with the help of a spatula.

Chop the dried meringues and place them over dulce de leche covering the entire surface.

Place another disc of sponge cake and press gently.

Moisten again with the syrup.

Pipe mascarpone cream filling over the sponge cake and smooth with a spatula. We will use almost all the cream for the filling, reserving only a small amount to cover the outside of the cake with a very thin layer.

Place the peaches in syrup on top of the mascarpone cream.

Finally, place the last disc of sponge cake. Press gently and moisten with syrup.

Using a curved spatula, spread the mascarpone cream to cover the gaps between each layer of sponge cake.

Use the remaining mascarpone cream to cover the outside of the cake. It will be a very thin layer that will help us to collect the possible crumbs of the sponge cakes.

Refrigerate for 45 minutes.

Cream must be cold 24 hours before used it.

The bowl in which we are going to make whipped cream must be cold (recommended).

Pour heavy cream along with mascarpone cheese and icing sugar into a bowl and whisk with an electric mixer into low speed.

Increase speed gradually but without reaches high one. Ideally use medium speed.

Before finish to beat the cream, add vanilla extract and whisk until get a perfect whipping cream. Be sure not to over-beat, otherwise cream will become lumpy and butter-like.

Cover with plastic wrap and chill until used it.

Cover the outside of the cake with a layer of mascarpone cream. Spread with a curved spatula and smooth with the help of a cake smoother.

If you wish, you can use an icing comb to give texture or relief to the outside of the cake. We will slide over the surface while turning the cake stand.

Decorate the bottom half with chopped dried meringues. To help fix them, press gently with a curved spatula.

Put the rest of the cream into a piping bag with a Saint Honoré tip and decorate the upper part. You can follow the same pattern that I have left in the video or use another of your choice.

Finish decorating the cake with small pieces of peaches in syrup and sprinkle with metallic gold powder coloring.