Argentinian Rogel Torta Dessert Recipe

Instructions

Torta Rogel Layers

1. Blend the butter and flour and salt together in the processor until crumbly. Add the cognac, 5 egg yolks and 2 eggs and continue blending them until the mixture becomes homogeneous. Take out the dough and let it rest in the fridge for 30 minutes.
2. Preheat the oven to 400 F.
3. Spread some flour on the bench, roll out the dough to a very thin layer and cut out 8 circles (6 inches/15 cm in diameter). Place baking paper on a tray and distribute the circles leaving a little space between them, pricking the pastry all over with a fork. Bake them for 5-6 minutes until they begin to take a little color. Let them cool
4. Spread dulce de leche on a rogel layer and place a second rogel layer on top. Continue with all your rogel layers. You can have 6,8 or maximum 10 rogel layers, depends on how tall you want your torts to be.

Italian Meringue

1. In a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F on an instant read or candy thermometer.
2. Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment; alternatively, wipe the mixer bowl with cut side of 1/2 lemon before adding egg whites (and omit cream of tartar or lemon juice). Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
3. With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.
4. Decorate your torta with the Italian meringue, blow it a little bit with a torch if wanted, and serve!!!