Postre Chajá

Name: Postre Chajá
Prep time: 60 min
Cook time: 110 min
Total time: 170 min
Yield: 10 servings
Cuisine: Uruguayan
Ingredients: Sponge: 6 eggs, 200g sugar, 200g flour, 1 tsp vanilla; Meringue: 4 egg whites, 200g sugar; 500ml heavy cream, whipped; 200g dulce de leche; 400g canned peaches, sliced; Powdered sugar for dusting

Chajá (chah-HAH)

Chajá Meringue Cake

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 374 kcal

A towering, cloud-like dessert of sponge cake layered with whipped cream, meringue shards, peaches, and dulce de leche — airy, sweet, and uniquely Uruguayan.

Nutrition & Info

Protein 5.0g

Carbs 48.0g

Fat 18.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ eggs ⚠ dairy ⚠ gluten ⚠ wheat

Equipment Needed

stand mixer cake pans piping bag oven

Presentation Guide

Vessel: cake stand

Garnishes: meringue shards, powdered sugar, peach slices

Accompaniments: coffee, sparkling wine

Ingredients

Sponge: 6 eggs, 200g sugar, 200g flour, 1 tsp vanilla
Meringue: 4 egg whites, 200g sugar
500ml heavy cream, whipped
200g dulce de leche
400g canned peaches, sliced
Powdered sugar for dusting

Instructions

1
Bake sponge: beat eggs and sugar until thick and pale. Fold in flour. Bake in 2 rounds at 180C for 20 minutes. Cool.
2
Make meringue: whip egg whites to stiff peaks, gradually add sugar. Pipe small rounds on parchment. Bake at 100C for 1.5 hours until crisp and dry.
3
Whip cream to soft peaks.
4
Assemble: place one sponge layer, spread dulce de leche, add whipped cream and peach slices.
5
Crush some meringues and fold into additional whipped cream. Spread over peaches.
6
Top with second sponge layer. Cover entire cake with remaining whipped cream.
7
Decorate with meringue shards, peach slices, and a dusting of powdered sugar.

💡

Did You Know?

Chajá was invented in 1927 by confectioner Orlando Castellano at Confitería Las Familias in Paysandú, and is named after the chajá bird (crested screamer) because the dessert is as light and fluffy as the bird's plumage.

Chef's Notes

Equipment Tips

stand mixer
cake pans
piping bag
oven

Garnishing

meringue shards, powdered sugar, peach slices

Accompaniments

coffee, sparkling wine

The Story Behind Postre Chajá

Chajá is one of the few desserts that can be traced to a specific creator and date. Orlando Castellano's 1927 creation in the city of Paysandú became Uruguay's most iconic dessert. The original recipe remains a closely guarded secret, though countless versions exist. It was declared a Cultural Heritage of Paysandú and is the city's most famous export.

🕐 Traditionally enjoyed special celebrations, birthdays, holidays 📜 Origins: Invented in Paysandú, 1927

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