This article will address a topic that has currently generated great interest due to its impact in different areas. Chajá has aroused the curiosity of experts and people interested in the subject, since its relevance does not go unnoticed. Throughout the article, different perspectives and relevant studies will be analyzed that have contributed to a deeper understanding of the importance of Chajá. Likewise, possible solutions or recommendations will be explored to address the implications that this issue entails. In this way, it is hoped to offer a comprehensive and enriching vision of Chajá, allowing readers to understand its scope and potential impact on current society.
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Place of origin | Uruguay |
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Region or state | Paysandú |
Serving temperature | cold |
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. It originated as a semi-industrialized confectionery and as it, is exported to Argentina, Brazil, Paraguay and United States
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.
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.