Postre Chajá

For the sponge cake, preheat oven to 180 degrees Celsius and prepare either one or two 20cm/8 inch cake pan(s). Line the bottom with parchment paper. Divide the eggs into egg whites and egg yolks, using a bigger bowl for the yolks. If you have a glass or metal bowl, use that one for the egg whites; be sure it is free of fat/grease and that your mixer was properly cleaned.

First beat the egg whites on medium speed with a pinch of salt until soft peaks form. Set aside. Without cleaning the mixer, beat the egg yolks with the sugar until the colour becomes much paler and you have a creamy consistency – this usually takes several minutes.

Gently pour one third of the egg whites on top of the mixed egg yolks and sift the flour and cornstarch on top (don't skip sifting). Gently mix with a spatula, trying to incorporate the flour mix and egg whites without losing volume. Add the last two thirds of beaten egg whites and gently fold; don't overmix.

Put the batter into the prepared cake pans and immediately bake – don't let the batter sit for too long as it will quickly lose volume. Bake for 35 minutes if using one springform, or 25 minutes if using two. Let cool a little before gently removing from the form. (Tip: if making the day before, wrap in cling wrap – it is much easier to cut in half once cold.)

For the meringue, beat egg white until soft peaks form, add a pinch of salt and continue beating on high while adding the sugar. Beat for at least three more minutes until glossy and shiny. Pipe small stars or other shapes onto a baking sheet lined with parchment paper. Dry for about 45 min at 100 degrees Celsius in the oven. Keep in an airtight container until further use.

For the filling, beat heavy cream, vanilla extract and sugar until stiff peaks form. Slice the peaches into thin slices. Cut the cake into four layers – this is much easier done once the cake layers are cold.

Brush the first cake layer with some of the reserved peach juice, then pipe a thin layer of whipped cream around the edges and place peach slices in the middle. On the second layer only spread the dulce de leche. Repeat the brushed peach juice, whipped cream and peaches for the third and final layer, reserving enough peach slices for the top.

Spread a thin layer of whipped cream on the sides of the cake and pipe on some roses around the edges if desired. Heat the reserved peach juice, mix the cornstarch with a bit of water until smooth, then add to the hot juice and stir until the glaze thickens. Pour over the peaches on the top layer. Crush the meringue and pat around the sides. Serve immediately.