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The Rogel Cake (Torta Rogel)

A very original dessert I’m really not sure we should call a cake, but anyways this is a traditional dessert recipe from Argentina; its main ingredient is the dulce de leche, sandwiched between flat layers of dough; and the last layer is topped with a meringue, arranged in a special way with a pastry bag.

This cake is also sometimes referred to as the Alfajor Rogel, because it reminds us of the argentinian shortbreads called alfajores, and unfortunately I can not find where this dessert came from. But, truth be told, whoever created this really had a strike of genius because this original argentinian dessert recipe is a pure delight…

The dough is very simple to do, but has some secrets that we will be discuss in step by step. Lastly, we put the meringue on top, in pastry the method shown here is known the Swiss meringue.


* 2/3 cup Butter [150 g]
* 3 cups and 1/2 Flour [400 g]
* 6 egg yolks
* 1/4 cup water

* 1 lb and 2 oz. Dulce de Leche [500 g]

Swiss meringue topping:
* 5 egg whites
* 3 tablespoons powdered sugar,
* a few drops vanilla essence


1) Mix the ingredients for the dough, then start kneading the dough. Leave the dough to rest in the refrigerator 1 hour. Divide the dough into 8 equal parts then roll each one into very slim disks, until about 1/16th inch [2 mm] high. Bake in the oven over a greased roasting pan or baking sheet 5 to 10 minutes.

2) While still hot, start building the cake by spreading the discs with dulce de leche, and layering them one on top of the other; last layer should be a disc, not dulce de leche.

3) Beat the egg whites mixed with the powdered sugar, over low heat. When the eggs start becoming thicker add the vanilla and use the pastry bag cover the cake with this meringue; some will simply spread this meringue all over including sides...

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