Torta Rogel (Rogel Cake) is a traditional Argentinian recipe for a classic dessert cake of pastry layers sandwiched with dulce de leche and finished with piped Swiss meringue. The full recipe is presented here and I hope you enjoy this classic Argentinian version of: Rogel Cake (Torta Rogel).
For the Swiss meringue topping:
5 egg whites
3 tbsp powdered sugar
a few drops vanilla extract
Method:
For the pastry: sift the flour into a bowl. Dice the butter and either rub into the flour with your fingertips or cut in with pastry knives. Add the egg yolks and mix to combine then add the water a little at a time, mixing in just enough to give yield a soft dough. Knead the dough for 5 minutes then cover with clingfilm and set aside to rest in the refrigerator for 60 minutes.
Divide the dough into 8 equal parts then roll each one into very slim disks, until about 2mm high. Arrange on a greased baking tray, transfer to an oven pre-heated to 180C and bake for 5 to 10 minutes.
While the pastry circles are still hot, start building the cake by spreading the discs with dulce de leche, and layering them one on top of the other. Remember not to cover the final disc with dulce de leche as you will be adding meringue.
In a clean and dry bowl, beat the egg whites with the powdered sugar, over low heat. When the eggs start becoming thicker add the vanilla and use a pastry bag to pipe the meringue in peaks on top of the cake.
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