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Argentinian Rogel Torta Dessert Recipe

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 🙂

Argentinian Rogel Torta Dessert Recipe

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 🙂

Argentinian Rogel Torta Dessert Recipe

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!

Yield: 5 servings

Argentinian Rogel Torta

Argentinian Rogel Torta
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • Pastry
  • 2 cups flour
  • 5 egg yolks
  • 2 eggs
  • 50 g butter
  • 2 tablespoons of cognac
  • ¼ tablespoon of vanilla extract
  • a pinch of salt
  • Italian meringue
  • 1 cup sugar
  • 1/2 cup water
  • 4 egg whites, at room temperature
  • 1/2 teaspoon cream of tartar, lemon juice from 1 lemon


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!!!


This recipe is adapted after Luciana Uchi Davidzon's original recipe.

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g


Leanne Edwards

Monday 21st of January 2019

Hi, I'm looking to make this recipe soon and I'm a little confused about the "5 egg yolks" and further "2 eggs" in the pastry recipe. It says to add the egg yolks in the instructions so I assume that refers to the 5 egg yolks. So where, if anywhere, do the other eggs go?! Or do we add 5 egg yolks plus two whole eggs? Thanks! Leanne

Adore Foods

Wednesday 23rd of January 2019

Hi Leanne, have updated the recipe to make it a bit more clearer, sorry for the confusion. For the pastry, you add 5 egg yolks plus 2 whole eggs. Hope you'll enjoy it!


Wednesday 3rd of August 2016

Hi! I just wanted to clarify that the Rogel, delicious as it is, it is not a wedding cake. I was born and raised in Argentina and immigrated to the US at the age of 29. I've been to many weddings and wedding cakes are pretty much the same as here. Having said that, in Argentina weddings are long and about two hours after the dessert a table with cakes and pies ("mesa de dulces") is offered to the guests. I can see the Rogel cake served at that time, but never as a wedding cake. Just adding my two cents.

Thanks! Sam


Saturday 28th of November 2015

I'd it better to eat this dish hot or cold?

Adore Foods

Sunday 29th of November 2015

Hi Tammy! I found that it is best at room temperature. Hope you'll love it!

Marina Korman

Wednesday 18th of February 2015

Hi.. wanted to know how far ahead I can make this or do I need to prepare right before it's eaten?

Adore Foods

Thursday 19th of February 2015

Hi Marina! The whole secret is in those crispy thin pastry layers, so I would say it has to be assembled and served on the day you make the pastry. I wouldn’t leave them over night. Hope you’ll enjoy it! It’s delicious :)


Wednesday 10th of September 2014

This looks AMAZING. I am so going to make this one day!

Oana Iancu

Thursday 11th of September 2014

Thanks!! Hope you'll love it!

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