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Rogel
A classic Argentine celebration cake featuring numerous thin, delicate layers of baked dough generously spread with rich dulce de leche and crowned with a fluffy Italian meringue.
đ§ Ingredienser
- 500 g All-purpose flour(Plus extra for dusting)
- 6 Egg yolks(Large)
- 150 g Unsalted butter(Cold and cut into small cubes)
- 1 tablespoon Granulated sugar(For the dough)
- 1/2 teaspoon Salt(For the dough)
- 1 teaspoon Vanilla extract(For the dough)
- 800 g Dulce de leche(High quality, store-bought or homemade)
- for topping Italian Meringue(Homemade or good quality store-bought. Typically made with egg whites, sugar, and water.)
đšâđł Instruktioner
- 1
Prepare the dough: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg yolks and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined, forming a shaggy dough. Do not overmix. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
â±ïž 30 minutes (plus 30 minutes chilling) - 2
Divide and roll the dough: Once chilled, divide the dough into 10-12 equal portions. On a lightly floured surface, roll out each portion as thinly as possible into a circle (approximately 20-22 cm or 8-9 inches in diameter). You can use a plate or cake ring as a guide. Prick each circle all over with a fork to prevent puffing during baking.
â±ïž 45 minutes - 3
Bake the layers: Preheat your oven to 180°C (350°F). Carefully transfer each rolled dough circle onto a baking sheet lined with parchment paper. Bake for 5-7 minutes per layer, or until lightly golden brown and crisp. Watch closely as they bake quickly. Let the baked layers cool completely on a wire rack.
â±ïž 25-30 minutes (for all layers, baking in batches) - 4
Assemble the Rogel: Place one cooled dough layer on your serving plate. Spread a generous, even layer of dulce de leche over it, reaching close to the edges. Carefully place another dough layer on top and repeat the process, layering dulce de leche and dough until all layers are used. The final layer should be dulce de leche.
â±ïž 20 minutes - 5
Top with meringue: Cover the top dulce de leche layer with the Italian meringue, creating decorative swirls or peaks. If using a kitchen torch, gently toast the meringue until golden brown. If not, you can briefly place it under a broiler, watching very carefully to prevent burning. Chill the assembled Rogel for at least 1 hour before slicing and serving to allow the layers to meld.
â±ïž 10 minutes (plus 1 hour chilling)
đĄ Proffstips
- âFor the thinnest layers, roll the dough between two sheets of parchment paper.
- âEnsure the dulce de leche is at room temperature for easier spreading.
- âDon't overbake the layers; they should be golden and crisp, not dark brown.
- âA kitchen torch is ideal for browning the meringue for an authentic finish.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Omit the meringue for a simpler, yet still delicious, dulce de leche cake.
- Add a thin layer of melted dark chocolate between some of the dulce de leche layers for a chocolate-dulce de leche swirl.
- Incorporate a sprinkle of toasted coconut flakes on top of the dulce de leche before adding the meringue.