How are you all and all? Be very welcome to Paulina Kitchen ! Today we are going to learn the authentic chaja cake recipe, dessert ‹ Chajá or something similar. Today we come to accompany those people who are pleased with this classic dessert. A dessert that really is easy to do and after we see all your tricks will be bread ate for anyone ... or eaten dessert? One way or the other!
This is a recipe that we were looking forward to ❤️️ . We are going to take advantage of a couple of doubts such as, what variants can we invent?, Chajá dessert with Pionono? And the original Uruguayan recipe? . Well, very complete and without turns. Compáñen me and let's not waste any more time.
A little history about the dessert or chajá cake
Where did Chajá originate?
How much the story that this popular Uruguayan cake was invented in 1927 by a man named Orlando Castellano , who had a confectionery in Paysandú, called "Families." This man gave us an exquisite national dessert, which was taking fame and today is sold in various parts of the world such as in Argentina, Brazil, Paraguay, United States.
His indigenous name Chajá is of Guaraní origin . It is inspired by a large bird like a turkey, which measures between 80 and 90 cm . It has gray feathers, which flutters with great pride and joy for being the inspiring of the name of this tasty national dessert.
A curiosity behind this story: the creators of this recipe took care that the real formula is a mystery to all . It really is a recipe that was never shared to the public. It is said that no one knew it but the family of the inventor. Not even the people who worked in their elaboration knew the full formula.
His ingredients were known that are a cake , butter, meringue, cream made with vegetable margarine, sugar, preservatives and the fruit that can be peach, strawberry or ananá, but the original recipe is secret . ?
What will be the mystery that the family of Orlando Castellano never wanted to reveal ...
The "Simile" chajá cake recipe
Now that we know that the original never left the Uruguayan family , so we can only talk about a reversal of the recipe , made by fans who were finding out their ingredients and how to combine them.
The first thing we need is to prepare a finite cake type " pionono " (in Argentina) or " gypsy arm " (in Spain) or " queen arm " (in Chile), similar to a " Genoise " (in France) nothing more than the latter wears more flour.
THE SECRET OF THE PHAJÁ POSTER recipe: a good sponge cake
Since it is the basis of the dessert Chajá, we will take into account a couple of advice so as not to fail in the first step. Passing this, the rest of the recipe will no longer cause us major problems.
- We will use a 0000 flour of the most common . This is the best to make biscuits, always well sifted. If we can, the ideal is to give it a previous job with the blender and low speed. This process will make the cake grow successfully.
- We will calculate the proportions in the most basic way . There is a formula that never fails and they never have to forget: to get a 1 kilo sponge cake, we will use 250 grams of sugar, and the same amount of flour (250 gr.), 250 gr. of egg (4-5 u.) and 250 gr. of butter. It does not fail seriously.
- Now, to give a rich flavor to the Chajá cake and complete our cake we will need vanilla or lemon zest essence. The time to incorporate this is when the first egg is added.
If we prefer the lemon zest we will take into account that we will use everything but the white part of the fruit because it will give it a bitter taste that we do not want.
- While we cook the cake we are not going to open the oven . No, don't ask twice.
Now we are ready. What we are going to learn today is an Argentine version of this dessert and I can ensure that it is spectacular.
We read next
Chajá cake recipe
Ingredients for 8 diners
- 100 gr. of flour 0000
- 2 eggs
- 150 gr. of sugar
- 250 gr. Dulce de Milk
- 1 can peach in syrup
- 250 cc. milk cream
- 250 gr. of meringue
- Vanilla essence
How to do the Step by step by step
- Prepare a cake. For this, beat the 2 eggs and 100 gr. of sugar until a consistent mixture. Finally incorporate the 100 gr. of flour with enveloping movements.
- Place the mixture in a molded and floured mold.
- Enter the cake into the oven at 180 ° C. Bake for 30 or 40 minutes. Once cold divide it into 3 layers.
- To make chantilly cream: Beat the cream together with 50 g of sugar and the vanilla essence until it sets it.
- Separate peaches and syrup can be used to soak the layers of the Chajá cake.
- To fill the dessert Chajá First a layer of dulce of repostter milk is placed and on this break a bit of the meringue.
- Place the second cake layer and wet a little with the syrup. Now incorporate a part of the Chantilly cream, reserving a little for the end. Above the cream place half of sliced peaches.
- For the last cake layer the same procedure is repeated and the remaining cream is placed. Break the rest of meringue to cover the cake on the surface and decorate with the rest of the peaches.
- Refrigerate for at least 3 hours.
How easy !!! The true cake is huebos, sugar and flour (no butter, margarine or oil or milk). Paulina says it is a chaja simile !!
Which of the two is correct. The first where he says that the cake has to be with 250 gr of flour, 250 sugar, 250 eggs and 250 butter or the other with 2 eggs, 100 sugar and 100 flour ???
Always consult your recipes! Simple and very good! Thank you Paulina! ❤?
Hello! Why when do you say that the proportions are easy, axpecies the butter, but then does not appear in the list of ingredients or in the recipe itself?
Thank you !
Hi Paulina thanks for this recipe. It is a dessert of kos gods. It brings me a lot of happiness.
Hello in the sponge cake, don't you go oil ???
Because in the home cagochuelo recipe it says 100ml of neutral oil.
The best dessert !!!!
Chajá the medallita