We have come up with a detailed guides on preparing your delicious Postre Chaja Peach Meringue Cake Recipe Recipe, from choosing the right ingredients to serving the meal with your lovely and wonderful family. Let’s start with ingredients.
Ingredients
For the Meringue:
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1 pinch salt
- 1/2 teaspoon pure vanilla extract
For the Cake:
- 1 (16-ounce) box angel food cake mix, or 1 sponge cake recipe, baked in 2 (9-inch) cake pans
For the Peaches and Peach Syrup:
- 6 to 7 large peaches
- 1 cup sugar
- 1 cup water
- 1 teaspoon pure vanilla extract
- 2 tablespoons rum, optional
- 1 pinch salt
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 pinch salt
Steps to Make It
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Preheat oven to 200 F. To prepare the meringue: Beat the egg whites and cream of tartar until stiff peaks start to form. Gradually add the sugar and continue to beat until peaks are very stiff and sugar is dissolved. Beat in the vanilla and a pinch of salt.
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Cover a baking sheet with parchment paper. Use a pastry bag (or a zip-close with one corner cut off) to pipe small dollops of meringue onto the parchment, a little bit smaller than Hershey’s kisses. Or pipe the meringue in strips which can be crumbled once they are cooked and used to decorate the outside of the cake.
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Bake meringue pieces for at least and hour and a half, until they are dry and completely crispy. Keep meringues in an airtight container or closed oven until ready to use.
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Prepare sponge cake recipe or angel food cake in 2 (9-inch) cake pans and bake. Cool completely in pans, then remove carefully.
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Peel and slice peaches and place sliced peaches in a strainer over a bowl. Toss peach slices with 1 to 2 tablespoons of sugar. Let peaches rest for about 20 minutes, reserving the peach juice that drains into the bowl.
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Bring 1 cup water, 1 cup sugar, and reserved peach juice to a boil, and simmer until sugar is dissolved. Remove from heat and let cool. Stir in vanilla, a pinch of salt, and optional rum, if desired.
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Stir 2 tablespoons sugar into the whipping cream and whip until medium-stiff peaks form. Stir vanilla into the whipped cream, and refrigerate until ready to assemble the cake.
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To assemble cake: Flip sponge cakes upside down and brush each cake generously with the peach syrup, soaking the cakes.
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Place 1 cake layer right-side up on a serving platter. Spread some whipped cream over the cake, then crumble some of the meringue pieces and sprinkle the crumbled meringue (about 1/2 cup) over the whipped cream. Add a generous layer of peach slices (reserving some to decorate the top of the cake), then top with the second cake layer.
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Spread whipped cream on the sides and top of the cake. Press meringue “kisses” or meringue crumbs into the side of the cake, and decorate the top of cake with peach slices, more whipped cream, and/or more pieces of meringue.
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Chill cake thoroughly before serving.