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Latin American cuisine

Medium

Uruguayan Cake

The cake consists of layers of syrupy sponge cake in which two fillings alternate; dulce de leche with chopped dry meringue and a cream and mascarpone cream (originally Chantilly) accompanied by peach in syrup.

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Uruguayan Cake

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Recipe

PRE TIME:

COOKING TIME: 0

TOTAL TIME:

5 SERVING

Ingredients:

VANILLA SPONGE CAKE (for 2 units):
10 Oz. Pastry/cake flour
6.3 Oz. Sugar
7.9 Oz. Unsalted butter at room temperature
4 Large Eggs
3/4 Cup Whole milk
1 Tbsp Baking powder
2 Tsp Vanilla extract
A pinch of Salt
FOR MASCARPONE CREAM (FOR THE FILLING):
8.8 Oz. Heavy cream, cold
8.8 Oz. Mascarpone cheese, cold
2.3 Oz. Icing sugar
2 Tsp Vanilla extract
FOR MASCARPONE CREAM (FOR THE DECORATION):
12.3 Oz. Heavy cream, cold
7 Oz. Mascarpone cheese,cold
2.4 Oz. Icing sugar
FILLING AND DECORATION:
7 Oz. Peaches in syrup, cut into small squares
13 Oz. Dulce de leche
Dried meringues
Gold metallic powder coloring

Directions:

1

Make the sponge cakes. Make mascarpone cream (filling).

2

Cut sponge cakes.

3

Assemble Uruguayan cake.

4

Cover the cake with cream.

5

Make mascarpone cream (outside decoration).

6

Finish decorating the cake. Enjoy! For detailed instructions please visit: https://bake-street.com/en/torta-chaja-uruguayan-cake/