Postre Chaja Peach Meringue Cake Recipe
An exquisite Uruguayan meringue cake combines fluffy sponge cake, sweet peach syrup, fresh peaches, and light whipped cream for a delightful dessert.
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Instructions
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Preheat the oven to 200 F.
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To make the meringue, beat egg whites with cream of tartar until stiff, then gradually add sugar and beat until very stiff peaks form; stir in vanilla and a pinch of salt.
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Pipe small meringue dollops or strips onto parchment paper-lined baking sheets.
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Bake meringues for at least 90 minutes until dry and crispy, then store them in an airtight container.
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Prepare and bake two 9-inch sponge cakes or angel food cakes, then cool completely.
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Peel and slice peaches, toss them with 1 to 2 tablespoons of sugar, and let them rest for 20 minutes in a strainer over a bowl to collect the juice.
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To create the peach syrup, boil 1 cup water, 1 cup sugar, and the reserved peach juice; simmer until the sugar dissolves, then cool and stir in vanilla, salt, and optional rum.
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Whip cream with 2 tablespoons sugar and vanilla until medium-stiff peaks form, then refrigerate.
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To assemble, flip the cooled cake layers upside down and generously brush each with peach syrup.
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Place one soaked cake layer right-side up on a platter, spread with whipped cream, sprinkle with about 1/2 cup crumbled meringue, and layer with peach slices, then top with the second cake layer.
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Spread whipped cream over the top and sides of the cake, press meringue pieces or crumbs into the sides, and decorate the top with reserved peach slices, more whipped cream, or additional meringue.
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Chill the cake thoroughly before serving.