Uruguayan Chaja layers sponge cake, meringue, cream, dulce de leche, and peaches into a light celebration cake.
35 min prep 120 min rest
Keeps the screen on · step-by-step guide · built-in timer
Kremayı pudra şekeri ve vanilyayla sertleşene kadar çırpın.
Pandispanyayı iki kata bölün.
İlk kata dulce de leche sürüp şeftali dilimleri yerleştirin.
Üzerine kremanın yarısını ve kırılmış bezenin bir kısmını yayın.
İkinci pandispanya katını kapatıp kalan kremayla pastayı sıvayın.
Kalan beze parçalarını dış yüzeye bastırın.
Pastayı 2 saat soğutup dilimleyin.
💡 Tip: Beze parçalarını servis öncesine yakın eklemek çıtırtının kremada kaybolmasını geciktirir.
🍽️ Serving suggestion: Chaja'yı soğuk dilimleyip üstüne ekstra şeftali ve kırık beze serpin.
~402
kcal calories
6
g protein
52
g carbs
19
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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