Hello friends, the other day I received an invitation to dinner and as always they asked me to bring dessert, I looked at what I had in the cupboard and decided to make the classic Chajá cake. And of course I'm going to share the step-by-step with you foodies!
hola amigos, el otro dia recibí una invitación a cenar y como siempre me pidieron que lleve el postre, miré que tenía en la alacena y decidí hacer la clásica torta Chajá. Y por supuesto que voy a compartir el paso a paso con ustedes amantes de la comida!
To fill this cake we will use: thick dulce de leche, whipped cream, peaches in syrup, meringues, chocolate coating and port
para rellenar ésta torta utilizaremos: dulce de leche espeso, crema chantilly, duraznos en almíbar, merenguitos, cobertura de chocolate y oporto
I have already taught the cake recipe before, so I will move on to the cake assembly part. We cut the sponge cake into three equal parts and soak them in Porto and the peach syrup.
la receta de los bizcochos ya la he enseñado anteriormente, así que pasaré a la parte del montado de la torta. Cortamos el bizcocho en tres partes iguales y los embebemos en oporto y el almíbar de los duraznos.
Sponge Cake Recipe
we started to put together: a cake, cream, another cake, dulce de leche ...
comenzamos a armar: un bizcocho, crema, otro bizcocho, dulce de leche....
on the dulce de leche we place a mattress of peach pieces
sobre el dulce de leche colocamos un colchon de trozos de durazno
finally another layer of whipped cream and we close with another sponge cake
finalmente otra capa de crema batida y cerramos con otro bizcocho
We will take it to the refrigerator for about 30 minutes. It must be very cold and then cover it with cream and cool again. It's okay if the edges are a bit rustic. The important thing is the upper decoration: we place cream, meringues, more peach and we make threads with melted chocolate.
la llevaremos a la heladera por aprox 30 minutos. Debe estar bien fria para luego forrarla con crema y volver a enfriar. No hay problema si quedan los bordes un poco rústicos. Lo importante es la decoración superior: colocamos crema, merengues, mas durazno y hacemos hilos con chocolate derretido.
And this is the end result, the key is to cut the cake cold. You can see how the portion is well loaded with filling, it is a bomb of flavors and very sweet! . It is a good choice for a dessert or a birthday cake.
Y éste es el resultado final, la clave es que se corte la torta en frío. Pueden ver como la porción está bien cargada de relleno, es una bomba de sabores y bien dulce! . Es una buena opción para un postre o una torta de cumpleaños.
thank you very much for reading my post! a kiss and a hug, heypuch
muchas gracias por leer mi post! un beso y un abrazo, heypuch
La foto de portada fue editada en Canva y todas las fotos me pertenecen
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Este postre me va a robar a mi novio?