Torta Chajá: Uruguayan cake with layers of meringue, dulce de leche and peaches

Crispy meringue, soft sponge cake, whipped cream, peaches, and rich dulce de leche —Torta Chajá is one of the most iconic desserts in Uruguay. This showstopping cake is a masterpiece of textures and flavors that feels both nostalgic and celebratory.

Receta en Español

What is torta chajá?

Torta Chajá is a traditional Uruguayan cake made with layers of fluffy sponge cake, crispy meringue, whipped cream, canned peaches, and dulce de leche. Invented in 1927 in Paysandú, Uruguay, by a bakery called Las Familias, it’s now considered one of the country’s national desserts.

Its name comes from the chajá, a native bird known for its soft, fluffy nest—mirroring the light and airy texture of this cake. The combination of ingredients reflects beloved regional staples like canned peaches and dulce de leche caramel, making it both deeply local and universally irresistible.

This cake has everything: crunch, creaminess, sweetness, and a bite of fruit. Just thinking about it makes my mouth water—I literally have to forget it’s in the fridge or I’ll sneak slice after slice!

Ingredient Notes

For the sponge cake:

• Eggs: Separate them into whites and yolks. The whipped whites make the sponge extra airy!
• Sugar: Sweetens and stabilizes the cake batter.
• Salt: Balances the sweetness and adds another layer of flavor!
• Vanilla: Adds warmth and aroma.
• All-purpose flour: For structure and a tender crumb.

For the meringue:

• Egg whites: Whipped to stiff peaks for the meringue discs.
• Granulated sugar: Dissolved with the egg whites for a smooth, glossy finish.
• Salt: For added flavor!
• Cream of tartar or lemon juice: While optional, this stabilizes the meringue and helps it hold shape.

For assembly:

• Heavy cream: Make sure it’s cold! It’ll whip into rich, stable whipped cream.
• Powdered sugar: Sweetens the whipped cream.
• Vanilla extract: For an added depth of flavor.
• Canned peaches in syrup: Adds juicy sweetness and moisture.
• Dulce de leche: For an extra layer of sweetness.

How to Prepare a Torta Chajá

There are two ways to make Torta Chajá—from scratch, or with shortcuts depending on your time and comfort in the kitchen.

Option 1: From Scratch

1. Bake your own sponge cake.
2. Make your own meringue discs and dry them at low heat.
3. Whip fresh whipping cream and slice canned peaches.
4. Assemble the cake with homemade components.
   
   

Option 2: With Shortcuts

1. Buy pre-made meringue cookies. Break them into chunks to replace the discs.
2. Use canned whipped cream or a whipped topping for the filling and topping.
3. The result? Still delicious and much faster to prepare—I’ve made both versions and the final taste is very similar!

Tips for Success

• Let the cake chill before slicing. Resting the assembled cake in the fridge helps the layers set and the flavors meld together beautifully.
• Whip the cream when it’s very cold. Cold cream whips faster and holds its shape better. A chilled bowl helps too!
• Be patient with the meringue! The most complicated part of this recipe is probably the meringue discs. Be patient! They do take time to make, since you have to bake them at a very low temperature just to dry them out. You can make this part ahead of time if you need to!
• Use parchment when baking meringue. This prevents sticking and helps you lift the discs cleanly once dry.

Variations & Substitutions

• Use store-bought meringue cookies if you’re short on time. Just break them up and layer.
• Substitute strawberries or fresh berries for peaches if you prefer a tart contrast to the dulce de leche.
• Replace the sponge cake with store-bought pound cake if you need a quick option.
• Make it gluten-free by using your favorite gluten-free sponge cake recipe.
• Dairy-free? Use coconut whipped cream and ensure your dulce de leche alternative is plant-based.

Frequently Asked Questions

Is Torta Chajá hard to make?

I won’t lie, this chaja cake recipe is a bit time-consuming to make, but it’s not difficult. If you’re new to baking, using store-bought shortcuts can help ease the process!

Can I make it ahead of time?

Yes! In fact, the flavor improves after resting. Prepare it up to 24 hours in advance and store it in the fridge.

Can I use fresh peaches instead of canned?

Yes, just slice them thinly and make a simple syrup if you want that extra moisture for drizzling.

Torta Chajá: Uruguayan cake with layers of meringue, dulce de leche and peaches

Torta Chajá is a traditional Uruguayan cake made with layers of fluffy sponge cake, crisp meringue, whipped cream, canned peaches, and dulce de leche.

5 from 2 votes

Print Pin Your Questions and Comments

Course: Cakes, Dessert, Sweets

Cuisine: Latin, South American, Uruguay

Keyword: Dulce de leche, Layered cake, Meringue, Peaches, Sponge cake, Torta Chajá, Whipped cream

Prep Time: 2 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 4 minutes minutes

Servings: 12

Ingredients

For the Genoise style sponge cake:

• 4 eggs separated into whites and yolks
• 1 cup sugar 200 g
• 1 pinch of salt
• 1 teaspoon vanilla – optional
• 1 cup all-purpose flour 140 g – sifted

For the meringue discs:

• 4 egg whites at room temperature, 100 grams
• 1 cup white sugar 200 g
• 1 pinch of salt
• 1/8 teaspoon cream of tartar or a few drops of lemon juice – optional

To assemble the cake:

• 2 cups of heavy whipping cream at least 36% fat, 440 ml – keep refrigerated and cold
• ½ cup powdered sugar
• 1 tsp of vanilla extract – optional
• 1 can of peaches in syrup 400 g, you will use the peaches and the syrup
• 1 jar of dulce de leche

Instructions

For the Genoise style sponge cake:

• Preheat the oven to 180°C or 350°F. In a bowl, beat the egg whites until stiff. Gradually add the sugar while continuing to beat. You should have a glossy mixture.
• Reduce the mixer speed slightly and add the egg yolks, a pinch of salt, and the vanilla extract, mix well.
  
• Then, turn off the mixer and use a spoon or spatula to fold in the sifted flour. Gently fold in the flour mixture until well combined.
  
• Pour the cake mixture into a round pan (about 20 cm or 8 inches) lined with parchment paper and smooth it out with a spatula. Bake for about 25 minutes at 180°C or 30 minutes at 350°F, or until a toothpick inserted comes out clean.
  

For the meringue discs (2):

• In a heatproof bowl, add the egg whites and sugar. Place the bowl in a double boiler over low heat. Be sure to stir constantly until all the sugar has dissolved. While the mixture is still hot, but removed from the heat, beat at full speed with an electric mixer until you have a stiff, glossy meringue. If desired, add cream of tartar or a few drops of lemon juice during the last few minutes. You can also add 1 teaspoon of cornstarch. This helps improve the consistency of the meringue.
  
• Using a piping bag, form two meringue discs on a baking sheet or pan lined with parchment paper. Use a spatula to even them out and make sure they are the same size as the cake mold (20 cm or 8 inches). Bake the meringue discs on very low heat (100°C or 210°F) for 90 minutes, or until dry to the touch. If you have time, it’s best to let them rest in the oven for 3-4 hours. Once the meringues are cold, remove the baking paper and place them on a plate.
  

To assemble the cake:

• Carefully slice the sponge cake in half to create two layers.
• Whip the cold heavy cream with the sugar and the vanilla extract until stiff peaks form and place it in a piping bag.
• Cut the peaches into thin slices.
• Microwave the dulce de leche for 30 seconds to make it easier to spread out.
  
• Place the first cake layer on the serving plate and drizzle 1/3 cup of the syrup from the can of peaches over it.
  
• Add a generous layer of dulce de leche and spread it evenly with a kitchen spatula.
  
• Place the first meringue disc on top of the dulce de leche layer.
  
• Add a generous layer of whipped cream using the piping bag. Next, arrange the peach slices on top of the cream layer so that they are evenly distributed and each cake slice will contain some of the fruit when you cut and serve the Chaja cake.
  
• Place the second layer of sponge cake on top and repeat the steps listed below (add the peach syrup, the dulce de leche, and the meringue disc)
  
• Decorate the outside and top of the cake with the remaining whipped cream and peach slices.
  
• Let the cake rest in the refrigerator for a couple of hours before serving and enjoy!
  

Step by step preparation photos for Uruguayan Torta Chajá:

Additional Dessert Recipes to Try

1

Tres Leches Cake

Traditional tres leches cake recipe, this authentic Latin dessert consists of a sponge cake soaked in a mix of three milks: condensed milk, evaporated milk and regular milk or cream, topped with a classic meringue frosting.

Check out this recipe

2

Chocolate tres leches cake with dulce de leche frosting

Delicious chocolate tres leches cake topped with a creamy dulce de leche frosting and toasted coconut.

Check out this recipe

3

Venezuelan Marquesa de Chocolate

Traditional Venezuelan Chocolate Marquesa cake, this stunning no-bake dessert is made with layers of Maria cookies and homemade chocolate pudding goodness.

Check out this recipe

4

Strawberry layer cake

Delicious and easy strawberry layer cake recipe made with layers of vanilla sponge cake, honey whipped cream, and fresh ripe strawberries.

Check out this recipe

5

Easy passion fruit pie {with cookie crumb crust}

Easy recipe for a creamy passion fruit pie made with a cookie crumb crust. The filling is made with passion fruit juice, egg yolks, and condensed milk. Served with whipped cream and fresh passion fruit pulp.

Check out this recipe

6

Rhubarb upside-down cake

Recipe for a rhubarb upside-down cake, this cake is delicious and easy to make. The cake batter is made with flour, sugar, eggs, yogurt, oil, vanilla extract, orange or lemon zest, and chopped rhubarb.

Check out this recipe

7

Homemade tiramisu recipe

Easy homemade tiramisu recipe made with mascarpone, ladyfingers, eggs, sugar, coffee, rum and cacao powder.

Check out this recipe

8

Bûche de Noël or Christmas Yule Log

Buche de Noel or Yule Log is a traditional Christmas cake in France and other parts of the world. It is made of a thin rolled sponge cake filled with coffee buttercream and covered with chocolate ganache frosting.

Check out this recipe

9

French molten chocolate cake {Moelleux au chocolat}

Easy recipe for a delicious and decadent French style moelleux au chocolat or molten chocolate cake. This  cake is very easy to make and is prepared with dark chocolate, salted butter, sugar, eggs, and flour. It is served with fresh basil (or mint) and your choice of berries, ice cream, or sorbet.

Check out this recipe

10

Crème Brûlée

Easy recipe for homemade crème brûlée, this classic French dessert consists of a creamy custard base topped with a layer of hard caramelized sugar.

Check out this recipe