Easy Chaja Cake Food

THREE CITIES OF SPAIN CHEESECAKE

Three Cities of Spain Cheesecake image

No cheesecake roundup would be complete without this one, created by Santa Fe's Three Cities of Spain coffeehouse (which closed in the mid-1970s) and our absolute favorite in the creamy category.

Categories Gourmet Dessert Cheesecake Cake Cheese Egg Bake Cream Cheese Sour Cream

Yield 8-10 servings

Number Of Ingredients 9

Ingredients

1 crumb-crust recipe made with finely ground graham crackers
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1 cup sugar
For topping
16 oz sour cream
1 tablespoon sugar
1 teaspoon vanilla

Steps:

Make crumb crust as directed. Preheat oven to 350°F.
Make filling and bake cake:
Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
Make topping:
Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

EASY CHAJA CAKE

Easy Chaja Cake image

Chaja [cha-ha] Cake is a Uruguayan dessert which has: vanilla sponge cake layers, peach syrup, dulce de leche, chopped meringue cookies, whipped cream, and peach slices. I had heard about this cake on the Cooking Channel. Since there was no recipe for it on the cooking channel's website I researched it on Google and I tried finding a recipe but a lot of them were in Spanish. I tried finding a recipe in English but they all seemed a little too time consuming and the measurements were in grams. So I came up with and easier way to make this. The sponge cake part of the recipe credit goes to food.com user izza_zanab (whose recipe I doubled). I've made this cake before and it's really really delicious!!

Provided by Clara Marie

Categories Dessert

Time 50m

Yield 1 Cake, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

6 eggs
1 cup granulated sugar
2 cups unsalted butter, softened
2 teaspoons vanilla essence or 2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups flour
3 (15 1/4 ounce) cans peaches packed in heavy syrup (drained)
1 cup reserved peach syrup from the can peach
1 cup granulated sugar
1 cup water
2 (4 1/2 ounce) boxes of store bought vanilla meringue cookies or 9 ounces of homemade meringue cookies
2 cups heavy cream plus 4 tbsp granulated sugar or 16 ounces store bought whipped cream
2 cups dulce de leche

Steps:

For the cake: In a bowl beat eggs. Mix in sugar, butter, and vanilla. Then, Sift the baking powder, salt and flour into the batter. Pour the batter into a 13 by 9 inch rectangular greased cake pan or 2 or 3 round 8 inch cake pans. Bake at 355 degrees F. For 25 minutes or until the cake is fully done.
For the syrup: On a stovetop at medium heat in a saucepan pour 1 cup of peach syrup, 1 cup of water, and 1 cup of sugar. Stir until dissolved. Stir until dissolved once it leads to a boil remove from the stovetop and reserve until ready to use.
For the meringue: Chop the meringue cookies into small chunks and reserve until ready to use.
For the whipped cream: If you are making the whipped cream from scratch pour 4 tbsp of sugar and 2 cups of heavy cream. Then whisk until the cream reaches stiff peaks. Set aside and refridgerate. If you are using store bought whipped cream reserve until ready to use.
Assembling the cake: Once the cake has fully cooled divide 3 layers. Use the middle layer for the cake base and baste 1/3 cup of the reserved peach syrup. After that spread spread even layer of the dulce de leche onto the cake, sprinkle 1/4 portion the chopped meringue cookies, spread a generous amount of whipped cream, and spread 2/3 cup of peaches. Top with the 2nd cake layer and repeat. For the 3rd layer baste 1/3 cup of the syrup and frost the entire cake with the remainder of whipped cream, sprinkle rest of the chopped meringue cookies all over the entire cake, and garnish the top with the remainder of sliced peaches.
Serve and Enjoy!

Nutrition Facts : Calories 944, Fat 49.9, SaturatedFat 30.4, Cholesterol 261.5, Sodium 225.4, Carbohydrate 120.4, Fiber 0.9, Sugar 101.8, Protein 7.8

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