When you first set eyes on this beautiful Celebration Chaja Cake you can't help but want to reach for it and grab a slice! It is a cake which originates from Uruguay, and is made up of sponge, peaches, meringue and tons of whipped cream!

Celebration Chaja Cake - A jaw dropping cake of amazingness all the way from Uruguay!

Traditionally you would also find Dulce De Leche in this cake, as a layer on top of the syrup, however, Carina has made this cake using only the syrup from the peaches instead of the Dulce De Leche. It certainly is a celebration cake in every way, and I can see why it is such a popular cake!
Recipe by Carina Duclos

Prep Time

1 hr & 10 minutes

Cook Time

See Prep time.

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

Yield

10 Persons

You will need

three 9 inch layer cake pans

Ingredients

This cake is made up of 3 components;
1) The cake, 2) The meringue, 3) The filling & topping.

For the Cake

Please note there is no fat in the cake.

6 eggs
1 cup / 200 g sugar
3/4 cups / 95 g sifted flour
1 tsp vanilla

For the Meringue

8 egg whites
500g / 2 1/2 cups sugar

For the frosting & filling

500 g / 18 oz can Peaches in syrup.
1/2 litre / 2 1/4 cups whipping cream with 5 tablespoons regular sugar

Instructions


1. Pre heat oven to 350F / 180C / Gas 4

2. Grease & flour three 9 inch round cake pans.

Make the cake

3. Sift together flour and set aside.

4. In a mixer, combine eggs, sugar & Vanilla until sugar has dissolved. Then fold in the flour.

5. Evenly distribute the batter to the three pans and bake for 7 minutes.

6. When done, allow to cool completely.

Celebration Chaja Cake, make the cakes

Make the Meringue

The meringue can be made 2 weeks ahead of time, and stored in an airtight container at room temperature.

1.Switch oven on to 110C, 225 F, 1/4 G

2. Separate the egg whites and add them to the mixing bowl.

Make sure your mixing bowl is free from any grease & very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.

3. Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.

4. Add the sugar and whisk again on high speed for 1 more minute.

5. Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready.

6.Scoop out the meringue and place on the tray on top of parchment / grease proof paper. Spread evenly.

7. Place in the oven for 1 hour.
Allow to cook then crush the meringue into small pieces and set aside.

Celebration Chaja Cake, make meringue

Assemble the cake

1. Whip up the cream and sugar until stiff peaks.

2. Put a cooled cake layer, on a plate. Pour some of the syrup from the can of peaches onto the cake.

* In total, I used 2/3 of the syrup from the can for all three cake layers, so it might be easier if you measure the syrup and divide into 3.

3. Then lay the pieces of peaches on the cake,

Celebration Chaja Cake, build the cake

then spread some whipped cream, then crushed meringue. Repeat this for the middle and top layer of the cake.

Celebration Chaja Cake, build the cake

4. Then cover the whole cake with whipped cream and then broken pieces of meringue.

Celebration Chaja Cake - A jaw dropping cake of amazingness all the way from Uruguay!

Serve when you're ready!

Celebration Chaja Cake - A jaw dropping cake of amazingness all the way from Uruguay!
Celebration Chaja Cake - A jaw dropping cake of amazingness all the way from Uruguay!

Recipe Card

Celebration Chaja Cake - A jaw dropping cake of amazingness all the way from Uruguay!

Celebration Chaja Cake

Yield: 10
Prep Time: 1 hour 10 minutes
Cook Time: 1 hour
Total Time: 2 hours 10 minutes

When you first set eyes on this beautiful Celebration Chaja Cake you can't help but want to reach for it and grab a slice! A cake originating from Uruguay, made up of sponge, peaches, meringue & whipped cream

Ingredients

This cake is made up of 3 components;

  • 1 ) The cake, 2) The meringue, 3) The filling & topping.

For the Cake *** Please note there is no fat in the cake.

  • 6 eggs
  • 1 cup / 200 g sugar
  • 3/4 cups / 95 g sifted flour
  • 1 tsp vanilla

For the Meringue

  • 8 egg whites
  • 500 g / 2 1/2 cups sugar

For the frosting & filling

  • 500 g / 18 oz can Peaches in syrup.
  • 1/2 cups litre / 2 1/4 whipping cream with 5 tablespoons regular sugar

Instructions

  1. Pre heat oven to 350F / 180C / Gas 4. Grease & flour three 9 inch round cake pans.
  2. Make the cake:
  3. Sift together flour and set aside.
  4. In a mixer, combine eggs, sugar & Vanilla until sugar has dissolved. Then fold in the flour.
  5. Evenly distribute the batter to the three pans and bake for 7 minutes.
  6. When done, allow to cool completely.

The meringue can be made 2 weeks ahead of time, and stored in an airtight container at room temperature.

  1. Switch oven on to 110C, 225 F, 1/4 G
  2. Separate the egg whites and add them to the mixing bowl.
  3. Make sure your mixing bowl is free from any grease & very clean. If you are not sure, wipe some lemon juice on the inside of the bowl. If the bowl is greasy, the egg whites will not foam well.
  4. Whisk on high speed until the whites are frothy as in the photo and stiff, so it doesn't fall back into the bowl.
  5. Add the sugar and whisk again on high speed for 1 more minute.
  6. Once you have added the sugar and whisk again, you will notice the egg whites take on a glossy shiny look. This is when it is ready.
  7. Scoop out the meringue and place on the tray on top of parchment / grease proof paper. Spread evenly.
  8. Place in the oven for 1 hour.
  9. Allow to cook then crush the meringue into small pieces and set aside.

Assemble the cake.

  1. Whip up the cream and sugar until stiff peaks.
  2. Put a cooled cake layer, on a plate. Pour some of the syrup from the can of peaches onto the cake.

*** In total, I used 2/3 of the syrup from the can for all three cake layers, so it might be easier if you measure the syrup and divide into 3.

  1. Then lay the pieces of peaches on the cake, then spread some whipped cream, then crushed meringue. Repeat this for the middle and top layer of the cake.
  2. Then cover the whole cake with whipped cream and then broken pieces of meringue.
  3. Serve when you're ready!

Notes

Please note, there are sections of this cake which you can make ahead of time. Please see the Instructions for all the details.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 487Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 124mgSodium: 116mgCarbohydrates: 101gFiber: 1gSugar: 90gProtein: 8g

Nutrition information isn’t always accurate

Celebration Cakes

Here's a great selection of celebration cakes perfect for a party!

Categories:

Leave a Reply to MIchelle D

Your email address will not be published. Required fields are marked*

2 thoughts shared