Home Cook Together. Celebrate Life.

Rogel

Serves 12 Dessert vegetarian, Desserts

Rogel

Rogel is a beloved confection in Argentina, often gracing birthday celebrations with its towering presence. This dessert, a staple in pastry shops, is made up of multiple layers of thin, crisp pastry, each meticulously stacked and slathered with rich dulce de leche. Though it may seem daunting, creating this masterpiece at home is a rewarding endeavor that captures the essence of festive indulgence.

The experience of Rogel is one of contrasts and harmony. Each bite offers a delightful crunch from the pastry, seamlessly paired with the creamy, caramel sweetness of the dulce de leche. Finished with a cloud-like Italian meringue, it balances sweetness with a touch of elegance, making it a memorable centerpiece for any special occasion.

Ingredients

  • 400 g (14 oz)flour
  • 200 g (7 oz)butter
  • 2egg yolks
  • dulce de lecheabout 800 g, to fill
  • 3egg whites
  • 200 g (7 oz)sugar — for meringue

Method

  1. In a large mixing bowl, combine 400 g (14 oz) of flour with 200 g (7 oz) of softened butter and 2 egg yolks. Use your hands to mix until a firm dough forms. The dough should be smooth and not sticky. Divide the dough into 8 equal portions and let it rest for 10 minutes to relax the gluten, which will make rolling easier.
  2. Preheat your oven to 180°C (350°F). On a lightly floured surface, roll each portion of dough into a very thin round, about 20 cm (8 inches) in diameter. The rounds should be almost translucent. Place each round on a baking sheet lined with parchment paper and bake them one at a time until they are dry and golden, approximately 8-10 minutes. They should feel crisp and have a light golden color.
  3. Allow the baked rounds to cool completely on a wire rack. Once cooled, begin stacking them by spreading a generous layer of dulce de leche, about 100 g (3.5 oz) per layer, between each round. Press gently to ensure the dulce de leche adheres the layers together without cracking the pastry.
  4. In a small saucepan, combine 200 g (7 oz) of sugar with 100 ml (3.4 oz) of water. Heat over medium heat until the sugar dissolves completely and the syrup reaches a soft ball stage, about 115°C (240°F). You will notice the syrup thickens and becomes slightly golden.
  5. While the syrup is cooking, beat 3 egg whites in a clean, dry bowl until soft peaks form. Once the syrup is ready, slowly pour it into the egg whites while continuing to beat at high speed. The meringue should become glossy and form stiff peaks.
  6. Using a spatula, cover the entire cake with the meringue, creating decorative swirls or peaks as desired. If you have a kitchen torch, lightly torch the meringue until it has a golden hue. Alternatively, you can leave the meringue white for a classic look.
  7. Allow the Rogel to rest for at least 2 hours at room temperature. This resting period allows the layers to soften slightly, making it easier to slice without cracking. When ready to serve, cut into slices and enjoy the combination of crisp pastry, creamy dulce de leche, and fluffy meringue.