Caja Gonzalo Vega Saldo Recipes

EASY CHAJA CAKE

Steps:

• For the cake: In a bowl beat eggs. Mix in sugar, butter, and vanilla. Then, Sift the baking powder, salt and flour into the batter. Pour the batter into a 13 by 9 inch rectangular greased cake pan or 2 or 3 round 8 inch cake pans. Bake at 355 degrees F. For 25 minutes or until the cake is fully done.
• For the syrup: On a stovetop at medium heat in a saucepan pour 1 cup of peach syrup, 1 cup of water, and 1 cup of sugar. Stir until dissolved. Stir until dissolved once it leads to a boil remove from the stovetop and reserve until ready to use.
• For the meringue: Chop the meringue cookies into small chunks and reserve until ready to use.
• For the whipped cream: If you are making the whipped cream from scratch pour 4 tbsp of sugar and 2 cups of heavy cream. Then whisk until the cream reaches stiff peaks. Set aside and refridgerate. If you are using store bought whipped cream reserve until ready to use.
• Assembling the cake: Once the cake has fully cooled divide 3 layers. Use the middle layer for the cake base and baste 1/3 cup of the reserved peach syrup. After that spread spread even layer of the dulce de leche onto the cake, sprinkle 1/4 portion the chopped meringue cookies, spread a generous amount of whipped cream, and spread 2/3 cup of peaches. Top with the 2nd cake layer and repeat. For the 3rd layer baste 1/3 cup of the syrup and frost the entire cake with the remainder of whipped cream, sprinkle rest of the chopped meringue cookies all over the entire cake, and garnish the top with the remainder of sliced peaches.
• Serve and Enjoy!