Postre chajá - an uruguayan meringue cake
Cakes
Invented in 1927, Postre Chajá consists of layers of sponge, meringue, whipped cream, apricots and – occasionally - dulce de leche. The meringues and sponge can be prepared ahead, and the assembly is quite straightforward. Instead of the impressive 5cm molds I used you could make it in a 20cm springform tin.
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