Postre Chajá – an Uruguayan Meringue Cake

Instructions

1. Preheat the oven to 140C. Line a baking sheet with baking parchment on which you’ve drawn the account for of the tin you may perhaps well well be going to exercise.
2. Beat the 2 egg whites in a tidy bowl till they abolish gentle peaks; add 100g sugar, one or two spoonfuls at a time, whisking briskly.
3. Expend a small freezer glean with a corner lower off – or an supreme piping glean – and pipe a circle the scale you are going to adore the performed product to be, after which occupy the interior up till they reach the specified prime. Procure two or 3 additional ones as you are going to need meringue crumbs to dress the tip.
4. Attach the tray in the center of the oven and bake for 1 hour. Switch off the oven and let them dry till they’re fully dry, or overnight.
5. Grease the underside of the cake tins and line the perimeters with parchment paper. Preheat the oven to 180C.
6. The utilization of an electrical mixer, beat 3 egg whites till they originate to thicken, then add 40g of the sugar and defend beating till they’re starting to abolish gentle peaks.
7. In a separate bowl, beat the three yolks with 50g sugar and 3 tsp vanilla sugar till gentle. Add the egg whites and sift over the flour and cornflour, the utilization of a spatula or a wooden spoon to fold in.
8. Spread the mix evenly for your cake tins and bake for 20 minutes. Expend a toothpick to envision if they’re ready: it goes to quiet come out tidy or with tiny crumbs. Leave to chill sooner than turning on to a wire rack.
9. Lower the apricots into thin wedges. Attach them into a sieve on prime of a bowl, sugar them reasonably and score the juices.
10. Whip the cream till it begins to thicken, then add 2 tsp vanilla sugar and beat till it kinds gentle peaks.
11. Procure a syrup by bringing 200ml water with 150g sugar to boil, stirring it till the sugar is fully dissolved. Leave to chill and add the apricot juices.
12. Assemble the truffles as follows:
    1 Soak one layer of sponge in half of the syrup.
    2 Spread the dulce de leche on the sponge, sooner than you
    3 prime it with the layer of meringue.
    4 Spread the sliced apricots and half of the whipped cream on it, then
    5 add the second layer of sponge, soaked in the rest of the syrup.
    6 Duvet the cake with the rest of the whipped cream, adopted by
    7 meringue crumbs, sprinkled over the cream.
    8 Decorate with the final apricot slices