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Confectionery showing chajás on the bottom and masinis (another Uruguayan dessert) on the middle.
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| Place of origin |  Uruguay |
|---|---|
| Region or state | Paysandú |
| Serving temperature | cold |
| Main ingredients | meringue, sponge cake (bizcochuelo), crema doble, peachesorstrawberries |
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[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.
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.
Media related to Postre Chajá at Wikimedia Commons
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