Postre Chajá

1. For the sponge, heat the oven to 180°C and prepare one or two 20cm cake pans, lining the bases with parchment. Separate the eggs, putting the yolks in a larger bowl and the whites in a grease-free glass or metal one. Beat the whites on medium speed with a pinch of salt until soft peaks form, then set aside. Without washing the beaters, whisk the yolks with the sugar until pale and creamy, which takes several minutes.
2. Fold a third of the whites into the yolks and sift the flour and cornstarch over the top; do sift them. Fold gently with a spatula, keeping as much air as you can, then add the remaining two thirds of the whites and fold them in without overworking. Spoon the batter into the pans and bake straight away, 35 minutes for one pan or 25 minutes for two. Let it cool a little before turning out. (If you are making it the day before, wrap it in cling film, as it cuts better cold.)
3. For the meringue, beat the egg white to soft peaks, add a pinch of salt and keep beating on high while you add the sugar. Carry on for at least three minutes more until glossy. Pipe small stars onto a parchment-lined sheet and dry them for about 45 minutes at 100°C, then store in an airtight container.
4. For the filling, whip the cream, vanilla and sugar to stiff peaks and slice the peaches thinly. Cut the cake into four layers (easier when cold). Brush the first layer with peach juice, pipe a thin ring of cream around the edge and lay peach slices in the middle; spread the second layer with dulce de leche only. Repeat the juice, cream and peaches for the third and final layers, saving enough slices for the top. Spread a thin layer of cream over the sides and pipe roses if you like. Heat the peach juice, slacken the cornstarch with a little water until smooth, stir it into the hot juice and cook until the glaze thickens, then pour it over the peaches on top. Crush the meringue and pat it around the sides. Serve straight away.

Tips from the ZestyPlate Kitchen

• Sift the flour and fold it in gently so the sponge stays light and full of air.
• Dry the meringue low and slow so it crisps up without taking on any colour.
• Chill the sponge before you slice it into layers; it cuts far more cleanly when cold.
• Put it together close to serving so the meringue around the sides keeps its crunch.