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Rogel Torta, an Argentinian decadent dessert made of crispy, thin pastry layers sandwiched between Dulce de Leche and topped with meringue.
Few months back, I had my first attempt on making Dulce de Leche from scratch, old style, whisking and praying that will come together. At that time was not quite sure I am going to love it, so I’ve done just a small batch, more for my curiosity than for the expected taste. Well, when the whole hard work was done, the sweet, delicious and rich taste has left me without words…very bad decision to have just a small jar of it 🙂
I knew back then that I will make it again!
So, I did, trying to create the traditional wedding cake of Argentina, this time – Rogel Torta. You can find it in trendy teahouses in Argentina and is a must dessert in fancy restaurants. Rogel Torta is made of crispy, delicate pastry layers sandwiched between glossy Dulce de Leche, topped with sweet Italian meringue….such a decadent showstopper!
Make no mistake, it is very, and I mean – very rich and sweet 🙂
It is so easy to make this recipe! Once you have made or bought Dulce de Leche 🙂 The layers can be messy and the Italian meringue doesn’t have to look perfect. All it matters in the end, is the taste, right?!
Hope you’ll love it!
- 2 cups flour
- 5 egg yolks
- 2 eggs
- 50 gr butter
- 2 tablespoons of cognac
- ¼ tablespoon of vanilla extract
- a pinch of salt
- Italian meringue
- 1 cup sugar
- 1/2 cup water
- 4 room temperature egg whites preferably from fresh eggs
- 1/2 teaspoon cream of tartar lemon juice from 1 lemon
Blend the butter/ flour/ salt combo together in the processor until crumbly. Add the cognac, egg yolks and continue blending them until the mixture becomes homogeneous.Take out the dough and let it rest in the refrigerator for 30 minutes.
Pre-heat the oven to 400 F.
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
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.
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.
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.
With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.
Decorate your torta with the Italian meringue, blow it a little bit with a torch if wanted, and serve!!!
This recipe is adapted after Luciana Uchi Davidzon's original recipe.