The chajá cake, also called postre chajá, is a typical dessert of Uruguayan cuisine. It was created on 27 April 1927 by Orlando Castellano, owner of the Confitería Las Familias in the city of Paysandú, and began as a semi-industrialized confection that is now exported to Argentina, Brazil, Paraguay and the United States. The name comes from the chajá, the southern screamer, a bird native to the central and southern parts of South America. The cake is built from meringue, sponge cake (bizcochuelo), cream and fruit, with peaches and strawberries the usual additions, and cooks vary it by adding dulce de leche or chocolate.
Facts
Classification
Dietary Suitability Origin Period, From (Year) Connections
Uses Ingredient
Source Chajá (source article)
Source Chajá (source article)
Source Chajá (source article)
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Source Chajá (source article)LeadQuote, Lead
is a typical dessert in Uruguayan cuisine
Sources
1. Chajá (source article)
Lead
is a typical dessert in Uruguayan cuisine
Ingredients
The main ingredients to this dessert are meringue, sponge cake (bizcochuelo), cream (crema de leche; crema doble) and fruits
Lead [origin-start-year]
It was created on April 27, 1927 by Orlando Castellano
Uses Ingredient: Peach, Ingredients [uses-ingredient]
typically peaches and strawberries are added
Uses Ingredient: Strawberry, Ingredients [uses-ingredient]
typically peaches and strawberries are added
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