Chajá
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 Confectionery showing chajás on the bottom and masinis (another Uruguayan dessert) on the middle. | |
| Course | Dessert |
|---|---|
| Place of origin |  Uruguay |
| Region or state | Paysandú |
| Serving temperature | cold |
| Main ingredients | meringue, sponge cake (bizcochuelo), crema doble, peaches or strawberries |
The chajá (Spanish: [tʃaˈxa]) cake, or postre chajá, 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 is exported to Argentina, Brazil, Paraguay and United States[1]
This dessert owes its name to the Southern screamer, a bird (locally known as the chajá) native to the central and southern parts of South America.[2]
The main ingredients to this dessert are meringue, sponge cake (bizcochuelo), cream (crema de leche; crema doble) and fruits (typically peaches and strawberries are added). Variations of this dessert can be elaborated on by adding dulce de leche or chocolate.
References
[edit]- ^ "¿Quién inventó el postre Chajá?". LaRed21 (in Spanish). Retrieved 2 August 2019.
- ^ Wong, Zoe Li,Maggie Hiufu (2016-08-22). "The world's most delicious cakes". CNN. Retrieved 2025-09-10.
{{cite web}}: CS1 maint: multiple names: authors list (link)
External links
[edit]
Media related to Postre Chajá at Wikimedia Commons
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