Chajá
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 The most common appearance of zefir | |
| Place of origin | Uruguay |
|---|---|
| Main ingredients | meringue, sponge cake (bizcochuelo), crema doble, peaches or strawberries |
The chajá (Spanish: [tʃaˈxa]) 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.[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. This bird is also particularly abundant in the Entre Rios Province in Argentina.
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
- ^ "¿Quién inventó el postre Chajá?". LaRed21 (in Spanish). Retrieved 2 August 2019.
External links
Media related to Postre Chajá at Wikimedia Commons
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