Torta Rogel is one of the great jewels of Argentine pastry-making: thin, crisp layers of dough generously filled with dulce de leche and topped with a crown of Italian meringue.
Its combination of crunchy and creamy textures made it an essential classic of bakeries and confiterías across the country.
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Torta Rogel (Argentine Layered Dulce de Leche Meringue Cake)
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 500 g of flour (about 4 cups)
- 4 of egg yolks
- 1 of whole egg
- 100 g of melted butter (about 3.5 oz)
- 100 ml of water, approximately (about 1/3 cup + 1 tbsp)
- 800 g of reposteria-style (baker's) dulce de leche (about 1.75 lb)
- 4 of egg whites
- 240 g of sugar (about 8.5 oz)
- 80 ml of water (for the meringue syrup) (about 1/3 cup)
Instructions
- Make the dough, mix the flour with the egg yolks, whole egg, and melted butter. Gradually add water until you get a smooth, even dough.
- Knead and rest, knead briefly, cover, and let rest for 30 minutes.
- Divide and roll, divide the dough into 8 to 10 equal pieces and roll each one very thin, shaping discs about 20 cm (8 in) across.
- Bake the discs, prick each disc with a fork and bake at 180°C (350°F) for 5 to 7 minutes, until just lightly golden.
- Assemble the cake, place the first disc and spread a layer of dulce de leche. Repeat, alternating discs and dulce de leche until finished, pressing gently to level.
- Make the syrup, boil the sugar with the water until it reaches 118°C (244°F), forming a soft-ball stage syrup.
- Whip the meringue, beat the egg whites to stiff peaks and pour in the syrup in a thin stream, beating constantly until the meringue is firm and glossy.
- Top the cake, cover the top with the meringue, forming peaks with a piping bag or spoon.
- Brown the meringue, lightly torch the surface of the meringue with a kitchen torch or under the oven broiler until golden.
- Serve, let it rest before slicing into portions and serving.
Tips for getting it right
- Rolling the layers very thin is key to getting torta Rogel's characteristic crisp texture.
- Use reposteria-style dulce de leche, since it's firmer and won't ooze out between the layers.
- The syrup must reach 118°C (244°F), the soft-ball stage, for the Italian meringue to come out firm and glossy.
- Torch the meringue carefully in even passes to get an even golden color without burning it.
Traditional variations
- Some confiterías add a thin layer of chocolate between the discs.
- It's also made in individual-size versions, as mini rogeles.
How to serve
Torta Rogel is served at room temperature or cold, cut into portions, as a dessert.
It's a classic at birthdays, celebrations, and in the display cases of Argentine bakeries and confiterías.
Recommended sides
- Coffee
- Tea
- Mate
Did you know?
Torta Rogel is part of the great Argentine pastry tradition built around layered dough and dulce de leche.
Its torched meringue crown is its signature feature, and it appears in nearly every bakery and confitería in the country.
Frequently Asked Questions
Thin layers are what give the cake its characteristic crisp texture, contrasting with the creamy dulce de leche filling.
Reposteria-style (baker's) dulce de leche is recommended, since it's firmer and won't run out when assembling the layers.
The syrup should reach 118°C (244°F), known as the soft-ball stage, to achieve a firm Italian meringue.
It can be lightly torched with a kitchen torch or placed briefly under the oven broiler, watching it closely.
