Rogel — Print Recipe — The Culinary Codex

A spectacular tower of thin, crispy pastry layers sandwiched with dulce de leche and covered in a cloud of Italian meringue. Argentina's most impressive celebration cake.

Ingredients

For pastry layers: 300g flour, 3 egg yolks, 100g butter, 3 tablespoons white wine or water, pinch of salt
500g dulce de leche (thick, pastelero variety)
For meringue: 4 egg whites, 200g sugar, 1 teaspoon vanilla, 1 tablespoon lemon juice

Instructions

1 Make the pastry dough by combining flour with cold butter cut into pieces, rubbing until it resembles breadcrumbs. Add egg yolks and wine, mixing until a smooth dough forms. Wrap and refrigerate for thirty minutes.
2 Divide the dough into eight equal portions. Roll each portion into a very thin round disc. Place on baking sheets and bake at 180C for eight to ten minutes until golden and crispy. Let cool completely.
3 Assemble the rogel by spreading a generous layer of dulce de leche on each pastry disc and stacking them one on top of the other. Press gently so they adhere without breaking.
4 Make the Italian meringue by whisking egg whites to soft peaks, then gradually adding sugar while beating until stiff and glossy. Add vanilla and lemon juice.
5 Cover the entire rogel, top and sides, with the meringue using an offset spatula, creating peaks and swirls. Optionally torch the meringue for golden tips. Refrigerate for at least two hours before serving.

Did You Know?

The number of layers in a rogel is a matter of pride for Argentine bakers. A proper rogel should have at least eight layers, with some ambitious versions reaching twelve or more, each paper-thin and crispy.