Uruguayan Peach and Dulce de Leche Sponge Cake Trifle

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Postre Chajá is a beloved layered dessert from Paysandú, Uruguay, traditionally assembled around birthdays and family celebrations. It combines airy sponge, silky dulce de leche, soft peach slices, billowy whipped cream, and crisp meringue into a stunning tall cake. The contrasting textures and sweet, milky flavors make it one of Uruguay's most iconic home-style sweets.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 58 gCarbs
• 1 gFiber
• 46 gSugar
• 7 gProtein
• 115 mgSodium
• 230 mgPotassium
• 105 mgCalcium
• 1.5 mgIron
• 4 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the sponge cake

• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/4 cup whole milk
• 1 tsp vanilla extract
• Pinch of fine salt

For the meringue layer

• 3 large egg whites, room temperature
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

For the filling and assembly

• 1 can (15 oz) peach slices in light syrup, drained and halved
• 1 cup store-bought or homemade dulce de leche
• 2 cups cold heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 tbsp peach syrup from the can, for brushing

Directions

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. In a large bowl, beat egg yolks with half the sugar until pale and thick, then beat in the milk and vanilla.
2. In a separate clean bowl, beat egg whites with the salt to soft peaks, gradually adding the remaining sugar until stiff, glossy meringue forms. Gently fold the meringue into the yolk mixture in three additions, alternating with the sifted flour and baking powder, taking care not to deflate the batter.
3. Divide the batter between the pans, smooth the tops, and bake 20 to 25 minutes, until golden and a tester comes out clean. Cool in the pans 10 minutes, then turn out onto racks to cool completely.
4. Meanwhile, prepare the meringue layer: beat egg whites with cream of tartar to soft peaks, then slowly stream in the sugar while beating until stiff, glossy peaks form and the sugar dissolves. Beat in vanilla. Set aside.
5. Whip the cold cream with powdered sugar and vanilla to medium-stiff peaks. Slice the sponge layers in half horizontally to create four thin rounds. Stir the dulce de leche briefly to loosen it.
6. Place one sponge round on a serving plate and brush with peach syrup. Spread with a thin layer of whipped cream, a drizzle of dulce de leche, and a single layer of peach slices. Repeat with the remaining three rounds, ending with peaches and cream on top.
7. Pile the reserved meringue over the top and sides of the cake in soft peaks, or pipe decorative swirls. Optionally toast the meringue lightly with a kitchen torch.
8. Chill the assembled cake at least 4 hours, preferably overnight, to let the layers set and the flavors meld. Slice with a sharp knife dipped in hot water and serve cold.

Cook’s Notes

• A store-bought plain sponge or pound cake works in a pinch; brush it generously with peach syrup so it stays moist.
• Assemble the cake the day before serving for the cleanest slices and deepest flavor.
• For a deeper caramel note, warm the dulce de leche with a splash of milk until it spreads easily.
• Toast the meringue peaks just before serving so they stay crisp and white.
• Use ripe seasonal fresh peaches when in summer; blanch, peel, and macerate them in a little sugar syrup as a substitute for canned.

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