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The chajá (Spanish:) cake is a typical dessert in Uruguayan cuisine. It was created on April 27, 1927 by Orlando Castellano, the owner of the Confitería Las Familias in the city of Paysandú . It originated as a semi-industrialized confectionery and as it, is exported to Argentina , Brazil , Paraguay and United States [ 1 ]
Chaja: a cake layer with peaches, dulce de leche, peaches and merengue. Miloja: a dessert of stacked puff pastries with dulce de leche between each layer and topped with meringue and a cherry.
Uruguayan bizcochos are small pastries different from the Spaniard sponge cake of the same name that in Uruguay is called bizcochuelo. Bizcochos are consumed with mate, coffee and tea, they are the more common pastry of Uruguay, and commonly sold on local bakeries. Bizcochos come in various kinds, like corazanes, margaritas and pan con grasa.
Clementine cake – Cake flavored primarily with clementines. Cobbler (food) – Baked dish resembling a pie – fruit baked with a topping of biscuits; Coconut jam – Jam made from a base of coconut milk, eggs and sugar; Compote – Dessert of fruit cooked in syrup; Cranachan – Scottish dessert; Crema de fruta – Filipino layer cake
In the technical challenge set by Bruno, the bakers had to make a postre chajá, an Uruguayan cake with layers of peach syrup soaked sponge and chantilly cream, and decorated with crunchy meringue and poached peach slices, in 2 hours and 15 minutes. [12]
It's your Great Aunt Mildred's 80th birthday party and you're on cake duty. The only problem? You've got eight billion other things to do, and this red velvet triple-decker isn't going to bake ...
Modern cake, especially layer cakes, normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder).
العربية; Asturianu; Azərbaycanca; Беларуская (тарашкевіца) Български; Català; Cebuano; Čeština; Español; Euskara; فارسی