Postre Chajá (Uruguayan Dessert)

For the cake, preheat the oven to 180 degrees Celsius and prepare one or two 20cm/8in cake tins. Cover the bottom with parchment paper. Then divide the eggs into whites and yolks. Use a larger bowl for the egg yolks. If you have a glass or metal bowl, use it for the egg whites. Make sure the bowl is free of grease and that your mixer is adequately clean. First beat the egg whites on medium speed with a pinch of salt until soft peaks form. Set aside. Without cleaning our mixer, we beat the 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 a third of the whites over the mixed yolks and sift the flour and cornstarch on top. Don't skip this step. It is important that the flour mixture is sifted. Gently mix all ingredients with a spatula. Try to incorporate the flour mixture and the egg whites without losing volume. Add the last two-thirds of the beaten egg whites and gently fold into the mixture. Do not overmix. Spoon the batter into the prepared cake pans and bake immediately. Do not let the dough sit for too long as it will lose volume quickly. Bake for 35 minutes if using one springform pan or 25 minutes if using two. Let cool slightly before gently removing them from the mold. Tip: If you make it the day before, wrap it in plastic wrap, it's much easier to cut it in half once it's cold.

3
For the meringue, beat the egg white until soft peaks form, add a pinch of salt and continue beating on high speed while adding the sugar. Beat for at least three more minutes until shiny and glossy. Pipe small stars or other shapes with the meringue on a baking sheet lined with parchment paper. Dry for about 45 minutes at 100 degrees Celsius in the oven. Keep in an airtight container until further use.

4
For the filling, beat heavy cream, vanilla extract and sugar until stiff peaks form, cut peaches into thin slices. Cut the cake into four layers, this is much easier to do once the cake layers are cool. Spread the cake layer with a little of the remaining peach juice, then place a thin layer of whipped cream around the edges, place the peach slices in the middle of the first cake layer, on the second layer just spread the dulce de leche. Repeat layering with brushed peach juice, whipped cream, and peaches for the third and final layer. Be sure to reserve enough peach slices for the top. Spread a thin layer of whipped cream on the sides of the cake and place some roses around the edges if you like. Heat the peach juice and mix the cornstarch with a little water until you don't see any lumps. Once the juice is hot, add the cornstarch and stir until the glaze thickens. Pour over the peaches on the top layer cake. Mash the meringue and pat it on the sides. Serve immediately.

foods：
5 egg
100g sugar
a pinch of salt
75 g all-purpose flour
30 g cornstarch
1 egg white
50g sugar
200g dulce de leche
400 g thick cream
1 teaspoon vanilla extract
40g sugar
500 g peaches
50 ml peach juice
1 teaspoon cornstarch