Tasty Argentinian Rogel Cake

This South American-inspired Rogel Cake turns basic pantry items into a stunning layered treat that'll wow everyone at your next party. With crisp, delicate layers sandwiched between smooth dulce de leche and crowned with fluffy Swiss meringue, this dessert perfectly blends different textures and tastes for your most important celebrations.

I whipped up this cake for my mom's birthday after spotting it at a Latin American pastry shop. The layers broke apart with a satisfying crunch when cut, and it's now become what we make whenever someone in our family has something big to celebrate.

Ingredients

• All-purpose flour: Gives the right amount of support while staying light enough for those crumbly layers
• Egg yolks: Add richness and that lovely yellow color to your baked layers
• Milk: Provides just enough liquid to form your dough without making it soggy
• Softened butter: When mixed into your dough, it creates those wonderful flaky bits during baking
• Egg whites: They're the key to your puffy meringue topping; let them sit at room temp for best results
• Powdered sugar: Melts completely into the Swiss meringue for that super smooth feel without any sugar grains
• Dulce de leche: This milk caramel is what makes everything stick together; grab it from the store or cook it yourself

Easy Directions

Mix your base:

Combine egg yolks, flour, and milk in your stand mixer with the dough hook until all wet spots disappear. Add your soft butter and keep mixing until everything comes together. Move it to your counter and work it by hand until it feels smooth all over. This base will turn into those amazing flaky sheets that make this cake so special.

Let dough chill:

Wrap your dough with parchment and stick it in the fridge for 2 hours. This break lets the dough relax and firms up the butter, so your layers turn out flaky instead of tough. Don't skip this wait—it makes a huge difference in how your cake turns out.

Get ready to bake:

Heat your oven to 200°C and split your chilled dough into 12 same-sized balls. Roll each piece one at a time into circles about 20-22 cm across. Keep the unused dough covered so it won't dry out and get hard to work with.

Cook the discs:

Poke each round all over with a fork and bake for just 7 minutes. Keep an eye on them since they can burn fast. Move them carefully to a cooling rack—they'll be super fragile and break easily.

Make the topping:

Let your egg whites sit out covered overnight for the biggest volume. Warm them with powdered sugar over a pot of water, stirring non-stop until sugar melts and the mix hits 55-60°C. Move to your mixer and beat at medium speed until it cools down and forms soft peaks.

Build your cake:

Put your first disc on a plate and spread two big spoonfuls of dulce de leche all over it. Carefully place another disc on top and do it again. Keep going until you've used all your discs, ending with a dough layer. Let the whole cake chill overnight so the layers can soften together.

Finish with topping:

Whip up your Swiss meringue and spread it thickly over the entire chilled cake, sides too. Make some pretty swirls on top for a nice look. If you want, lightly brown the meringue with a kitchen torch for extra flair.

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This cake means a lot to me because when I first brought it to our family get-together, my grandma who barely ever shows feelings actually got teary-eyed. She said it reminded her of treats from when she was little in Buenos Aires. The dulce de leche really is the heart of this recipe, giving a rich flavor that regular caramel just can't match.

Creating Consistent Layers

The key to a truly amazing Rogel Cake comes down to making each layer the same thickness. Try using a pasta machine if you've got one, or put two identical wooden sticks on each side of your dough while rolling to keep everything even. When they're baking, watch them like a hawk since they can burn super fast. You want each disc to be light golden, not dark brown, for just the right bite.

Dulce de Leche Ideas

While the stuff from the grocery store works just fine, making your own dulce de leche gives this cake an even better caramel kick. Just boil unopened cans of sweetened condensed milk in water for 3 hours, keeping them totally covered with water the whole time. Let them cool completely before opening. For a faster way, pour sweetened condensed milk into a glass dish, cover with foil, put in a water bath and bake at 425°F for about 90 minutes, giving it a stir now and then.

How to Serve It

Rogel Cake tastes best when it's had time to sit at room temperature, which lets the dulce de leche soften up for that perfect texture contrast. Cut it using a bread knife with a gentle back-and-forth motion to keep those pretty layers intact. Fresh berries go really well with it, their tartness cutting through the sweetness. For fancy occasions, serve it with small glasses of cold milk or coffee for a true South American dessert experience.

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This treat takes some time and effort, but you'll find it's totally worth every minute you put into it.

Frequently Asked Questions

→ Can I make the Rogel Cake ahead of time?

You bet! The Rogel Cake actually turns out better when made ahead. Your stacked cake needs to sit in the fridge overnight so the dulce de leche firms up and the layers get a bit softer. Just add the meringue right before you serve it for the best look and taste.

→ Can I use store-bought dulce de leche?

For sure. Homemade dulce de leche tastes amazing, but good store-bought ones work great in this cake and cut down on your prep time a lot. You'll need about 1kg for a regular Rogel Cake.

→ Why do my pastry discs break easily?

The pastry layers in a Rogel Cake are meant to be super thin and fragile. Just handle them really carefully when building your cake, and don't stress if they crack a little bit. Once the cake sits overnight with all that dulce de leche, nobody will notice any cracks.

→ What if I don't have a stand mixer?

A stand mixer helps, but you can totally make everything by hand. For the dough, just knead it on a clean counter. For the Swiss meringue, grab a hand mixer to whip it up after you've warmed the egg whites and sugar over that water bath.

→ How should I store leftover Rogel Cake?

Keep any leftover cake in your fridge, loosely wrapped up. The meringue will start to get wet and break down after a day or two, but the cake stays yummy for 3-4 days. Try to finish it within 48 hours after adding the meringue for the best taste.

→ Can I freeze Rogel Cake?

You can freeze it, but do it before adding the meringue top. Wrap the built cake with just the pastry and dulce de leche tightly in plastic and freeze up to a month. Let it thaw in your fridge overnight and then add fresh meringue when you want to serve it.