Sweets & Baking
Chajá – meringue and cream dessert with peaches
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Airy layered dessert based on the Uruguayan model.
Timing
- Preparation: 35 min.
- Cooking/baking: approx. 20 minutes. Sponge cake
- Rest/cool: cool for at least 2 hours
Estimated nutrition
per serving · Calculated for 8 servings.
- Energy
- ≈ 400 kcal
- Protein
- ≈ 7.3 g
- Carbohydrates
- ≈ 51 g
- Fat
- ≈ 18.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Peaches, canned, in natural juice
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 4 eggs (M) for sponge cake · ≈ 200 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 120g sugar · ≈ 120 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 120 g wheat flour · ≈ 120 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 1 tsp baking powder · ≈ 5 g · Assumed quantity / reference product
Backpulver (R421100) - 400 ml cold whipped cream · ≈ 400 g · Assumed quantity / reference product
Schlagsahne mind. 30 % Fett (M173800) - 40 g powdered sugar · ≈ 40 g · Assumed quantity / reference product
Puderzucker (S111100) - 300 g drained peach halves · ≈ 300 g · Assumed quantity / reference product
Peaches, canned, in natural juice (MT:06.533) - 120 g finished meringue pieces · ≈ 120 g · Assumed quantity / reference product
Baiser (D610200) - 100 ml canned peach juice · ≈ 100 g · Assumed quantity / reference product
Peaches, canned, in natural juice (MT:06.533)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 eggs (M) for sponge cake
- 120g sugar
- 120 g wheat flour
- 1 tsp baking powder
- 400 ml cold whipped cream
- 40 g powdered sugar
- 300 g drained peach halves
- 120 g finished meringue pieces
- 100 ml canned peach juice
Instructions
- Preheat oven to 180 °C top/bottom heat. Beat eggs and sugar until fluffy, 6-8 minutes; Gently fold in the flour and baking powder.
- Bake the dough in a lined springform pan (approx. 20 cm) for 18-22 minutes, test with a stick, let cool completely and divide horizontally into two layers.
- Beat the cream with the powdered sugar until stiff and chill. Dice the peaches and set aside a few wedges for decoration.
- Drizzle the bottom of the sponge cake with a little peach juice; Top with a little cream, peach cubes and coarse meringue pieces. Put on the second floor.
- Spread a thin layer of cream on the outside, press the remaining meringue pieces to the sides, decorate with peach wedges and cool for at least 2 hours.
Tips
- Sprinkle the meringue on top just before serving so that it stays crispy.
- Food safety: Keep fresh cream cool at all times; Home version of a varied dessert.
- Technology: Germany: Ready-made meringue polka dots and canned peaches make the home version suitable for everyday use.
