Postre chajá was created by the owner of a family restaurant in Uruguay. He called his meringue-based dessert 'chajá' after an indigenous bird of the same name, whose fluffy white neck and head plumage reminded him of the meringue. The ability to spot the resemblance seems to be unique to the cake's creator.
You don't need to miss out on these gorgeous, fluffy sweet Easter treats just because of allergies or intolerances. These gluten free hot cross buns taste just as good as the original recipe (especially with butter)!