Rogel Cake: Classic and Traditional Argentine Dessert Find the recipe with all the ingredients on my blog. You can print it, follow it step by step and find super useful tips: https://isabelvermal.com/rogel/ Rogel Cake Dough Ingredients 500 g 0000 flour (or the most refined and non-rising flour you can find) 1 tsp Salt 100 g Unsalted butter or softened butter 5 units Egg yolks (reserve the whites for the meringue) 130 cc Cold water 10 cc Alcohol Step by step 1. Prepare a baking sheet with a silicone mat or a non-stick or floured baking sheet. 2. Place the flour and salt in a bowl. Mix. 3. Add the softened butter. Mix with your hands until there are no more pieces of butter. 4. Add the yolks, water and alcohol. Mix well with your hands. Do not knead. 5. Place the dough on the counter to finish mixing. 6. Make a small sausage/cylinder with the dough. Wrap it in film and place it in the refrigerator for 1 hour to hydrate the dough. 7. Preheat the oven to 190ºC 8. Cut the dough into 12 equal discs. 9. Roll out the discs with a rolling pin to create the layers of rogel dough. There is no need to use flour to roll them out. 10. Prick the discs with a fork. 11. Bake the discs for 8 minutes. Optional: to make them more even on both sides, turn the discs over halfway through baking. Assembly Ingredients 400 g confectioner's dulce de leche (at room temperature) 400 g traditional dulce de leche (at room temperature) Step by step 1. Mix the two dulce de leches in a bowl. 2. Place a dot of dulce de leche on the cake base so that the rogel doesn't move. 3. Place the first disc on the cake base. 4. Cover the disc with dulce de leche. This can be done with a spatula or a pastry bag. 5. Place the rest of the discs and the dulce de leche, alternating them. Reserve a disc that has been neatly arranged for the one on top. Italian Meringue Ingredients 5 units Egg whites (reserved from the dough) 320 g White sugar 280 cc Water Step by step: 1. Take the 5 egg whites previously reserved from the dough, and put them in the mixer bowl. 2. To make the syrup: Place the sugar and cover it with water in a saucepan. It is important that all the sugar is covered with water and that there are no grains of sugar on the side of the saucepan. 3. Bring the sugar and water to a high heat and cook until it forms a syrup of 118ºC. If you don't have a thermometer, you can do it this way: • How to make a syrup at 118ºC without using... 4. When the syrup is at approximately 116°C, turn on the mixer, so that the egg whites begin to foam. 5. When the syrup is ready at 118°C, pour it forming a channel on the side of the mixer bowl, while beating the mixture. 6. Beat until the meringue cools and is very shiny. If you have questions about how to make a good Italian meringue, click here: • ABC of Italian Meringue 7. Cover the rogel with the meringue 8. With the help of a spoon, make some peaks in the meringue. See you on my networks! ❤ INSTAGRAM: / isabelvermal FACEBOOK: / isabelvermal YOUTUBE: / isabelvermal TIKTOK: / isavermal PINTEREST: https://www.pinterest.es/ivermal/ If you liked the video, give it a ???? like and share it so more people can enjoy it ❤️ ✨Subscribe for free✨ on YouTube to find out about all my recipes! ???? #pastry #bakery #pastry #patisserie #pastry #bakery #cake #cake #cakes #pastrychef #pastrylove #chef #creativepastry #food #sweet #cake #cakes #sweet #sweets #dessert #homemade #artisanalpastry #creativepastry #isabelvermal #yummy