How to Make Rogel Cake

Rogel Cake is a show-stopping layered dessert made with thin, crisp pastry rounds, plenty of dulce de leche, and a generous meringue topping.

The contrast between the delicate layers and creamy filling gives every slice its signature texture.

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Ingredients

For the pastry layers:

• 4 cups all-purpose flour
• 6 large egg yolks
• 7 tbsp unsalted butter, softened
• 7 tbsp water
• 1 tbsp brandy or vodka
• 1 pinch of salt

For the filling:

• 2.2 lb dulce de leche, preferably a thick pastry-style dulce de leche

For the meringue:

• 4 large egg whites
• 1 1/4 cups granulated sugar
• 1/3 cup water

Preparation

1. Place the flour in a large bowl and add the salt.
2. Add the egg yolks, softened butter, water, and brandy or vodka. Mix until a dough begins to form.
3. Transfer the dough to a lightly floured surface and knead for a few minutes, until smooth and even.
4. Divide the dough into 8 to 10 equal portions. Shape them into small balls, cover, and let rest for about 20 minutes.
5. Roll each portion out very thinly on a lightly floured surface, forming rounds of roughly the same size.
6. Prick the entire surface of each round with a fork so the layers do not puff up too much while baking.
7. Place the rounds one at a time on a baking sheet and bake in a preheated 400°F oven for 6 to 8 minutes, or until lightly golden.
8. Remove from the oven and let every layer cool completely before assembling the cake.
9. Place the first pastry layer on a serving plate and spread it with a thin but generous layer of dulce de leche.
10. Continue alternating pastry and dulce de leche until all the layers have been used.
11. To make the meringue, combine the sugar and water in a small saucepan. Cook over medium heat until you have a hot syrup.
12. Meanwhile, begin beating the egg whites. Once they become foamy, slowly pour in the hot syrup in a thin stream while continuing to beat.
13. Keep beating until the meringue is thick, glossy, and the bowl has cooled down.
14. Spread the meringue over the top of the Rogel Cake, creating peaks with a spoon or spatula.
15. If desired, lightly toast some of the meringue peaks with a kitchen torch for a more dramatic finish.

Tips and Advice

• Roll the pastry layers as thin as possible to get the characteristic Rogel texture.
• Prick each round thoroughly before baking.
• Avoid overbaking the layers; they should be dry and only lightly golden.
• Use a thick dulce de leche so the cake holds its shape better.
• Spread the dulce de leche almost to the edge so every slice has plenty of filling.
• Assemble the cake only after all the pastry layers have cooled completely.
• If one of the layers cracks, you can still use it in the middle of the cake.
• Let the assembled Rogel rest for a few hours before slicing so the layers settle.
• Use a sharp knife and gentle sawing motions for cleaner slices.
• The meringue can be made shortly before serving for the best texture.

The result is a tall, impressive cake with countless thin layers, rich dulce de leche, and a glossy meringue topping that makes every slice stand out.