Postre Chajá

Ingredients

• 5 Egg
• 100g Sugar
• Pinch Salt
• 75g All purpose flour
• 30g Cornstarch
• 1 Egg White
• 50g Sugar
• 200g Dulce de leche
• 400g Heavy Cream
• 1 tsp Vanilla Extract
• 40g Sugar
• 500g Peaches
• 50 ml Peach Juice
• 1 tsp Cornstarch

Steps

1. For the sponge cake preheat oven to 180 degrees Celsius and prepare either one or two 20cm/8 inch cake pan(s). Line bottom with parchment paper. Then divide the eggs into egg white and egg yolks. Use a bigger bowl for the egg yolks. If you have a glass or metal bowl, use that one for the egg whites. Be sure that bowl is free of fat/grease and that your mixer was properly cleaned. First beat the eg
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3. 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 this step. It is important that the flour mix was sifted. Gently mix all ingredients with a spatula. Try to incorperate the flour mix and egg whites without losing volume. Add the last two thirds of beaten egg whites and gently fold the mixture. Don't overmix. Put batter into
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5. For the meringue beat egg white until soft peaks form, add 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 with the meringue on a baking sheet lined with parchment paper. Dry for about 45min at 100 degrees Celsius in the oven. Keep in airtight container until further use.
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7. For the filling beat heavy cream, vanilla extract and sugar until stiff peaks form, slice peaches in thin slices. Cut cake in four layers, this is much easier done once the cake layers are cold. Brush cake layer with some of the peach juice left, then pipe thin layer of whipped cream around the edges, place the peach slices in the middle on first layer on cake, on the second layer only spread the