This dessert was invented in Paysandu, Uruguay. It’s named after their national bird, the chaja'. As this recipe was kept a secret, people tried to replicate it creating their own.The bird is natural of the area of the Prata river: Rio Grande do Sul, (Brasil), Uruguay and Northern Argentina.

My mom, Amada, grew up in Santana do Livramento, a town bordering with Rivera, Uruguay, where "chaja" came from Paysandu frozen and wrapped in non-stick foil, square-shaped and individually-sized. People "guessed" the recipe by using angel food cake.

Following is her modified recipe in which I changed to yellow cake, exchanged the whipped cream for yogurt and added a layer of vanilla ice cream:

Amada's CHAJA'

Ingredients

(1) Yellow cake mix
(2) 15 oz. can of sliced peaches in syrup
(2) 6 oz. yogurt peach flavor
3 eggs (whites only) and follow recipe for meringue. (Mine is from Good Housekeeping Cookbook)
Vanilla ice cream (enough for one layer of cake)

Directions

Prepare batter per mix instructions, using syrup as part of the water required. Use two 9-inch cake pans and bake per instructions of mix.
I bake the meringue in a 9-inch cake pan, with a small portion of it baked separately in a mine-cake pan. (The latter will be crushed and sprinkled on top of the cake.)

Assembly

One layer of cake
Slices of peaches on top, saving a few to chop and mix with the yogurt
Layer of meringue
A layer of vanilla ice cream
The other layer of cake
Use the yogurt/chopped peaches mixture as icing and sprinkle top with crushed meringue.