Tasty Argentinian Layered Delight

This eye-catching layered treat from Argentina turns basic pantry staples into a show-stopping dessert that'll wow your dinner guests. The Rogel Cake features crisp, delicate layers sandwiched with creamy dulce de leche and crowned with fluffy Swiss meringue, creating an amazing mix of textures and tastes perfect for celebrations.

I whipped this up 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 hits a milestone worth celebrating.

Ingredients

• All-purpose flour: Forms the base that keeps each layer light yet sturdy enough to handle
• Egg yolks: Add a rich taste and give the pastry layers that beautiful yellow tint
• Milk: Provides just enough liquid to form your dough without making it soggy
• Softened butter: When worked into the mixture, it creates those wonderful crispy layers after baking
• Egg whites: The backbone of your fluffy meringue topping – use them at room temp for best volume
• Powdered sugar: Blends perfectly into the Swiss meringue for a smooth, silky finish without any sugar grains
• Dulce de leche: The hero ingredient that holds everything together – grab it from the store or try making your own

Step-by-Step Instructions

Create the dough base:

Mix the egg yolks, flour, and milk in your stand mixer with the dough hook until all wet spots disappear. Add the soft butter and keep mixing until everything comes together. Move the dough to your counter and work it by hand until it feels smooth and even. This starting point is what gives you those amazing flaky bits everyone loves about Rogel Cake.

Rest the dough:

Wrap your dough in parchment and stick it in the fridge for 2 hours. This break lets the gluten chill out while the butter hardens up, which means your layers will turn out nice and flaky instead of tough. It seems like a long wait but trust me, it's worth it for the texture.

Prepare for baking:

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

Bake the layers:

Poke holes all over each circle with a fork then bake for just 7 minutes. Keep an eye on them since these thin sheets can burn fast. Once done, move them carefully to a cooling rack – they'll be super fragile and can snap easily.

Prepare Swiss meringue:

Let your egg whites sit out overnight at room temp (keep them covered) to get the biggest volume. Warm them with powdered sugar over simmering water, stirring non-stop until sugar melts and the mix hits 55-60°C. Switch to your stand mixer and beat at medium speed until the mixture cools down and forms soft peaks.

Assemble the cake:

Put your first disc on a serving dish and spread two big spoonfuls of dulce de leche evenly across the whole surface. Carefully place another disc on top and add more dulce de leche. Keep going until you've used all your discs, making sure dough is your final layer. Let the stacked cake sit in the fridge overnight so the layers can bond together.

Complete with meringue:

Whip up your Swiss meringue and slather it all over your chilled cake, sides included. Make some fancy swirls or peaks on top to make it look pretty. If you want, you can 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 usually stoic grandmother actually got emotional saying it took her back to her childhood treats in Buenos Aires. The dulce de leche really makes this dessert special, with a richness you just can't get from regular caramel sauce.

The Art of Perfect Layers

Getting great results with Rogel Cake comes down to making each layer the same thickness. Try using a pasta machine if you've got one, or put matching wooden sticks on each side of your dough when rolling it out. While they're in the oven, watch them like a hawk since these thin discs can burn super fast. You want them slightly golden but mostly pale for the best texture.

Dulce de Leche Options

Though the supermarket version works fine, homemade dulce de leche gives this cake an amazing deep flavor. You can boil unopened cans of sweetened condensed milk in water for 3 hours, keeping them totally covered with water throughout. Let them cool fully before opening. For a faster way, pour sweetened condensed milk into a glass dish, cover with foil, place in a water bath and cook at 425°F for around 90 minutes, giving it a stir now and then.

Serving Suggestions

Rogel Cake tastes best when it's had time to sit at room temperature, so the dulce de leche gets slightly soft for that perfect bite. 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 special times, serve it with small glasses of cold milk or coffee for a true South American dessert experience.

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This sweet treat takes some time and effort, but you'll find every minute spent is totally worth it.

Frequently Asked Questions

→ Can I make the Rogel Cake ahead of time?

You bet! This cake actually turns out better when made in advance. The cake needs to chill overnight after you've stacked all the layers with caramel. This resting time lets the caramel firm up and softens the pastry sheets a bit. Just add the fluffy topping right before you're ready to serve it.

→ Can I use store-bought dulce de leche?

For sure. Homemade caramel tastes amazing, but good store-bought dulce de leche works great too and saves you loads of time. You'll want around 1kg for a regular-sized cake.

→ Why do my pastry discs break easily?

The pastry layers in this cake are supposed to be super thin and fragile. Just handle them carefully when putting your cake together, and don't worry if they crack a little bit. Once the cake sits overnight with all that caramel, nobody will notice any cracks.

→ What if I don't have a stand mixer?

No stand mixer? No problem. You can make the dough by hand on a clean countertop. For the fluffy topping, just use a handheld mixer after you've warmed up the egg white and sugar mixture over some hot water.

→ How should I store leftover Rogel Cake?

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

→ Can I freeze Rogel Cake?

You can freeze the cake, but do it before adding the fluffy topping. Wrap the stacked layers with caramel tightly in plastic and freeze for up to a month. Let it thaw in your fridge overnight, then add fresh whipped topping before serving.