Ingredients
- 1 vanilla sponge cake
- 500 ml of heavy cream
- 100 g of sugar for the cream
- 1 can of peaches in syrup
- 200 g of dry meringue in pieces
- 150 g of sugar for syrup
- 100 ml of water
- 50 ml of peach liqueur
- 300 g of dulce de leche
Step-by-step
Using a different robot? Switch it here:
- Prepare a syrup: cook the sugar and the water 8 min/Varoma/speed 1 and add the liqueur off the heat.
- Place the very cold cream and the sugar in the mixing bowl with the butterfly. Beat 1 min/speed 3.5 until whipped; check the point.
- Cut the sponge cake into layers and moisten with the syrup.
- Build layers alternating sponge cake, cream, dulce de leche and pieces of peach.
- Finish with a layer of cream covering the whole dessert.
- Cover the surface and the sides with pieces of dry meringue.
- Decorate with more pieces of peach on top.
- Refrigerate at least 3 hours before serving.
Tips
- The cream must be very cold to whip well.
- The meringue is placed at the end so it stays crispy.
- It is the Uruguayan dessert par excellence, ideal for birthdays.
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