Uruguayan El Postre Chaja Cake

Preheat oven to 110 degrees. Line a large oven tray with non-stick parchment paper.

Combine the aquafaba and the sugar in a medium heatproof bowl and place over a saucepan of simmering water (the bowl shouldn’t touch the water). Stir with a spatula until the sugar is dissolved and the mixture is heated through.

Transfer the aquafaba mixture to the bowl of an electric mixer and whisk until it becomes very thick and glossy. Let the mixture cool to room temperature.

Spoon the mixture into a large piping bag fitted with a plain 1cm nozzle.

Pipe small ‘kisses’ about 2.5cm in diameter onto the lined tray, 2cm apart.

Bake in the preheated oven for 1 hour or until the meringue is crisp and hard to touch, but not coloured.

Turn off the oven, leave the door slightly ajar and let the meringue cool completely inside (this will take about 1 hour).

Drain 4 slices of peach and save 100ml of the juice. Heat the juice with sugar in a pan until the sugar is dissolved, stirring the mixture while you do so to form a syrup. Add the liqueur.

Beat the cream and vanilla extract with a blender until soft tips start to form.

Turn one of the sponge cakes upside down and brush with the syrup. Then brush with half of the Dulce de Leche and half of the cream. Place about 12 meringues and a few slices of peach on top.

Place the other sponge cake on top and cover with the remaining Dulce de Leche, cream and meringue.

Serve immediately.