The Rogel Cake (Torta Rogel)
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3/5 |
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60 minutes |
6 |
This is a truly unique dessert—perhaps not quite a cake in the traditional sense—but it’s a beloved classic from Argentina. Its star ingredient is dulce de leche, layered between thin, flat sheets of dough, and topped with beautifully piped meringue using a pastry bag.
Often called Alfajor Rogel, this dessert resembles the famous Argentinian alfajores, although its exact origin remains unclear. Whoever invented it was clearly inspired—it’s a brilliant creation and an absolute treat.
The dough is quite simple to make, though it has a few tricks we'll cover in the step-by-step instructions. To finish, the dessert is crowned with Swiss meringue, prepared and applied using classic pastry techniques.
INGREDIENTS
DOUGH:
2/3 cup Butter [150 g]
3 cups and 1/2 Flour [400 g]
6 egg yolks
1/4 cup water
FILLING:
1 lb and 2 oz. Dulce de Leche [500 g]
SWISS MERINGUE TOPPING:
5 egg whites
3 tablespoons powdered sugar,
a few drops vanilla essence
PREPARATION
- Mix the ingredients for the dough, then start kneading the dough. Leave the dough to rest in the refrigerator 1 hour. Divide the dough into 8 equal parts then roll each one into very slim disks, until about 1/16th inch [2 mm] high. Bake in the oven over a greased roasting pan or baking sheet 5 to 10 minutes.
- While still hot, start building the cake by spreading the discs with dulce de leche, and layering them one on top of the other; last layer should be a disc, not dulce de leche.
- Beat the egg whites mixed with the powdered sugar, over low heat. When the eggs start becoming thicker add the vanilla and use the pastry bag cover the cake with this meringue; some will simply spread this meringue all over including sides.
