We share with you the recipe of chaja, one of Uruguay's most popular and traditional celebratory cakes. Peach is the favorite of the summer season with its soft cake, crispy meringues accompanying its wet texture and its refreshing taste. The worst part of this cake, which is very suitable for Turkish taste, is that it ends very quickly. A slice of cake will never be enough for you, we tell you.

For the cake, whisk the egg and sugar in a deep bowl using a double boiler. Boil the butter until it turns brown. Add the butter to the mixture in the bain marie. Sift the flour, salt and vanillin into the mixture and add them little by little. Put the cake mixture in the floured and oiled 20-22 cm cake mold in the oven preheated to 180 degrees for 25-30 minutes. cook and leave to cool at room temperature.

Peel the peaches and soak in water. Water and sugar for sherbet 5 min. boil. Chop 2 of the peaches into cubes and add to the cooling syrup and cool at room temperature.

Whisk the cream with the icing sugar and froth. Leave it in the refrigerator to harden. Divide the cake, which has cooled completely, horizontally into three equal parts. Clean your cake tin and place the first cake layer and close the clamp. Wet the first layer with a small amount of syrup, carefully spread the milk jam and close the second layer.

Soak the cake again with a small amount of syrup. Spread of the cold cream and sprinkle with peaches in the sorbet. Grind some of the meringues into the spaces with your hand and add the third layer by pressing lightly. Soak the cake again and spread the remaining cream on top, add the remaining peaches to the top of the cake decoratively in thin slices. Crush the remaining bezels with your hand and sprinkle them into the gaps.