The Best Argentinian Rogel Cake Recipe for Sweet Tooths

Sweet layers of dulce de leche and delicate meringue define this classic Argentinian rogel cake recipe that melts in your mouth.

Crisp, thin pastry discs stack into a towering masterpiece of creamy indulgence.

Each bite promises a symphony of textures and rich caramel notes.

Argentinian bakers have perfected this delightful dessert over generations.

Soft meringue sheets create a light yet decadent experience that surprises and delights.

Home cooks can easily recreate this elegant treat with a few simple techniques.

Prepare to impress your guests with a dessert that celebrates the sweet traditions of Argentina.

Argentinian Rogel Cake Special Features

• Unlock Culinary Complexity: Craft a show-stopping dessert that challenges your baking skills while delivering professional-level results, perfect for adventurous home cooks wanting to elevate their pastry techniques.
• Crowd-Pleasing Celebration Cake: Impress guests at special gatherings like birthdays, anniversaries, or holiday parties with this stunning Argentinian classic that combines delicate layers, rich dulce de leche, and glossy meringue topping.
• Texture Sensation Experience: Enjoy an incredible contrast of crisp pastry layers, silky smooth dulce de leche, and fluffy swiss meringue that creates a mouthwatering symphony of textures in every single bite.
• Cultural Culinary Journey: Transport your taste buds to Argentina through this traditional dessert that represents authentic South American baking traditions and showcases the country's beloved sweet treasures.

Argentinian Rogel Cake What You’ll Need

• Flour: A core ingredient that provides structure for the delicate pastry layers.
• Egg Yolks: Essential for creating a rich and tender dough texture.
• Milk: Helps bind the dough ingredients and adds moisture.
• Softened Butter: Provides richness and helps create a flaky pastry texture.

• Dulce de Leche: A classic Argentinian caramel spread that creates sweet layers between the pastry discs.
• Egg Whites: The primary component for creating the light and glossy Swiss meringue topping.
• Powdered Sugar: Sweetens and stabilizes the Swiss meringue.

• Parchment Paper: Used for covering and resting the dough during preparation.
• Fork: Helps prevent air bubbles when preparing the pastry layers.

Argentinian Rogel Cake How to Make It

Step 1: Prepare Flaky Base

Combine egg yolks, flour, and milk using a stand mixer with a hook attachment.

Mix until no liquid remains visible.

Gradually incorporate softened butter, continuing to knead until the dough becomes completely uniform and smooth.

Step 2: Shape and Chill Dough

Transfer dough to a clean countertop and hand-knead until perfectly smooth.

Wrap in parchment paper and refrigerate for two hours, allowing the gluten to relax and develop flavor.

Step 3: Create Delicate Layers

Preheat the oven to 390°F.

Divide chilled dough into 12 equal portions.

Roll each piece into thin, delicate rounds measuring 8-9 inches in diameter.

Keep unused dough covered to prevent drying.

Step 4: Prepare Baking Process

Carefully prick each dough round with a fork to prevent air bubbles.

Bake individual layers for approximately 7 minutes until they reach a light golden color.

Transfer gently to a wire rack, handling with extreme care as the layers are extremely fragile.

Step 5: Craft Swiss Meringue

Separate egg whites and let them sit at room temperature overnight to stabilize.

Create a water bath and combine egg whites with powdered sugar.

Gently warm while whisking, ensuring sugar dissolves completely.

If using a thermometer, heat to 131-140°F.

Step 6: Whip Meringue to Perfection

Transfer mixture to a stand mixer and whisk at medium speed until completely cooled.

The meringue should form soft, billowy peaks that hold their shape beautifully.

Step 7: Begin Cake Assembly

Place first pastry disc on a serving plate.

Spread a generous layer of dulce de leche across the entire surface, ensuring complete coverage.

Layer subsequent discs, alternating between pastry and dulce de leche.

Step 8: Complete Layering Technique

Continue stacking layers, carefully placing each disc and spreading dulce de leche.

Slight cracks are acceptable and will be hidden by the sweet filling.

Ensure the final layer is a pastry disc.

Step 9: Rest and Set Cake

Refrigerate the assembled cake overnight.

This resting period allows flavors to meld and the cake’s structure to stabilize and set perfectly.

Step 10: Final Decorative Touch

Lovingly cover the entire cake with prepared swiss meringue.

Create elegant, decorative peaks if desired, transforming the cake into a stunning culinary masterpiece.

Tricks for Argentinian Rogel Cake Perfection

• Chill dough thoroughly and work quickly when rolling to maintain elasticity and prevent breaking of delicate pastry layers.
• Keep unused dough portions covered with plastic wrap to prevent drying and maintain workable texture during preparation.
• Use room temperature egg whites and whisk gradually to achieve stable, glossy swiss meringue with perfect soft peaks.
• Spread evenly and generously between layers to ensure consistent sweetness and prevent dry spots in the cake.
• Use a gentle touch when transferring fragile pastry discs to avoid tearing, supporting them carefully during assembly.

Argentinian Rogel Cake Flavor Experiments

• Gluten-Free Rogel: Replace wheat flour with almond or rice flour blend, ensuring a light, crisp texture while maintaining the cake's delicate structure.
• Vegan Meringue Edition: Substitute egg whites with aquafaba (chickpea liquid), using coconut sugar for a plant-based version that maintains the traditional layered appearance.
• Chocolate Lover's Adaptation: Incorporate cocoa powder into the pastry dough and add chocolate-flavored dulce de leche between layers for an indulgent chocolate twist.
• Low-Sugar Alternative: Use sugar-free dulce de leche and monk fruit sweetener in the meringue to create a diabetic-friendly version without compromising the cake's classic taste.

Serving Argentinian Rogel Cake with Style

• Festive Family Gathering: Slice this rogel cake at a weekend family celebration, where its delicate layers and rich dulce de leche will become the star of dessert conversations.
• Afternoon Tea Elegance: Pair each slice with a steaming cup of Argentine mate or classic black tea, letting the meringue's sweetness complement the warm beverage.
• Celebration Centerpiece: Present this cake at special occasions like birthdays or anniversaries, where its impressive height and intricate layers will wow guests and create memorable moments.
• Artistic Plating: Dust the meringue with a light sprinkle of cocoa powder or toasted almonds for an extra touch of sophistication and textural contrast.

Storage for Argentinian Rogel Cake Made Easy

• Store the completed cake in an airtight container in the refrigerator for up to 3 days. The layers will maintain their delicate texture and rich flavors during this time.
• Wrap single slices tightly in plastic wrap and aluminum foil. Freeze for maximum 2 weeks to preserve the cake's delicate structure and prevent freezer burn.
• Remove the cake from the refrigerator 30 minutes before serving to allow the dulce de leche and meringue to soften slightly, enhancing the overall taste and texture.
• Place a paper towel inside the storage container to absorb excess moisture and keep the pastry layers crisp and fresh during refrigeration.

FAQs

• What is the origin of Rogel Cake?

Rogel Cake is a classic Argentine dessert that originated from European immigrant baking traditions, particularly influenced by Italian and French pastry techniques.

• Is this cake difficult to make?

While the recipe requires patience and precision, home bakers with intermediate skills can successfully create this impressive layered dessert by following each step carefully.

• Why do the egg whites need to rest overnight?

Resting egg whites at room temperature helps stabilize them, making them easier to whip and creating a more stable, smoother swiss meringue with better volume and texture.

• Can I use store-bought dulce de leche?

Yes, store-bought dulce de leche works perfectly fine. However, homemade dulce de leche can provide a richer, more authentic flavor if you have the time to prepare it.

Argentinian Rogel Cake Recipe

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4.6 from 10 reviews

• Total Time: 3 hours 7 minutes
• Yield: 12 1x

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Description

Layers of delicate meringue and dulce de leche come together in this irresistible Argentinian Rogel Cake, creating a heavenly dessert that celebrates South American culinary artistry. Crisp, airy discs stacked with rich caramel promise a sublime experience you won’t soon forget.

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Ingredients

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Main Ingredients:

• 350 grams (12.3 ounces) all-purpose flour
• 6 egg yolks
• 1 kilogram (2.2 pounds) dulce de leche
• 400 grams (14.1 ounces) powdered sugar
• 220 grams (7.7 ounces) egg whites

Dairy and Liquid Ingredients:

• 100 grams (3.5 ounces) softened butter
• 60 milliliters (2 fluid ounces) milk

Preparatory Ingredients:

• None

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Instructions

1. Prepare the flaky dough by combining egg yolks, flour, and milk using a stand mixer’s hook attachment until fully incorporated.
2. Add softened butter and continue mixing until the dough becomes uniform and cohesive.
3. Transfer dough to the countertop and knead manually until smooth and elastic.
4. Wrap the dough in parchment paper and refrigerate for 2 hours to relax the gluten structure.
5. Preheat the oven to 200°C, ensuring even temperature distribution.
6. Divide the chilled dough into 12 equal portions, keeping unused pieces covered to prevent drying.
7. Roll each portion into thin, delicate rounds measuring 20-22 cm in diameter.
8. Gently prick each round with a fork to prevent air bubble formation during baking.
9. Bake each layer for 7 minutes until achieving a light golden color, carefully transferring to a wire rack to cool.
10. Separate egg whites, leaving them at room temperature overnight to stabilize.
11. Create swiss meringue by warming egg whites and powdered sugar over a water bath, whisking gently until sugar dissolves completely (55-60°C).
12. Transfer the heated mixture to a stand mixer and whip at medium speed until cooled and soft peaks form.
13. Begin cake assembly by placing the first pastry disc on a serving plate.
14. Spread a generous layer of dulce de leche evenly across the first disc, ensuring complete coverage.
15. Carefully position the next pastry disc, repeating the layering process with dulce de leche.
16. Continue alternating layers, using all pastry discs and finishing with a pastry layer on top.
17. Refrigerate the assembled cake overnight to enhance flavor integration and structural stability.
18. Apply the prepared swiss meringue over the entire cake, creating decorative peaks for an elegant finish.

Notes

• Gluten-Free Adaptation Swap wheat flour with a blend of gluten-free alternatives like almond or rice flour to accommodate dietary restrictions.
• Meringue Stability Ensure egg whites are at room temperature and use a clean, grease-free bowl to achieve maximum volume and stability during whipping.
• Precision Matters Use a kitchen scale for exact measurements, especially when portioning dough layers to guarantee uniform thickness and consistent baking.
• Storage Secrets Store the finished Rogel cake in an airtight container in the refrigerator for up to three days, allowing the flavors to develop and intensify.

• Prep Time: 3 hours
• Cook Time: 7 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Argentinian

Nutrition

• Serving Size: 12
• Calories: 338
• Sugar: 35 g
• Sodium: 36 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 44 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 80 mg