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