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Best Postre Chajá in Chicago

Postre Chajá

What the real thing tastes like

Real ingredients (via TheMealDB): 5 Egg, 100g Sugar, Pinch Salt, 75g All purpose flour, 30g Cornstarch, 1 Egg White, 50g Sugar, 200g Dulce de leche, 400g Heavy Cream, 1 tsp Vanilla Extract, 40g Sugar, 500g Peaches…

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For the sponge cake preheat oven to 180 degrees Celsius and prepare either one or two 20cm/8 inch cake pan(s). Line bottom with parchment paper. Then divide the eggs into egg white and egg yolks. Use a bigger bowl for the egg yolks. If you have a glass or metal bowl, use that one for the egg whites. Be sure that bowl is free of fat/grease and that your mixer was properly cleaned. First beat the egg whites on medium speed with a pinch of salt until soft peaks form. Set aside. Without cleaning our mixer, beat the egg yolks with the sugar. Beat until the color becomes much paler and you have a creamy consistency. This usually takes several minutes. 2 Gently pour one third of the egg whites on top of the mixed egg yolks and sift the flour and cornstarch on top. Don't skip this step. It is important that the flour mix was sifted. Gently mix all ingredients with a spatula. Try to incorperate the flour mix and egg whites without losing volume. Add the last two thirds of beaten egg whites

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