Argentinian Rogel Cake
A cake of nine thin, crisp layers filled with dulce de leche and topped with Italian meringue.
This Argentinian version of Rogel combines thin pastry layers with dulce de leche and an Italian meringue topping. It makes 4 servings; ideally, the dough rests for 12 hours, and each disk bakes for 8 to 10 minutes.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Thick dulce de leche for baking
Ingredients without verified allergen data 10
Ingredients without verified allergen data: Flour, Salt, Egg yolks, Egg, Cold water for the dough, Alcohol, Butter, Egg whites, Sugar, Water for the syrup.
Method
- 01
Make and rest the dough
Mix the flour with the salt. In another bowl, combine the egg yolks, egg, cold water, and alcohol; add them to the flour. Add the softened butter and combine until the dough is smooth. Wrap it and let it rest, ideally for 12 hours.
Ready to continue when: The dough is smooth and wrapped; after resting, it can be divided without falling apart.
720 min - 02
Divide and roll out the disks
Heat the oven to 180 °C. Divide the dough into 9 equal portions and roll each one out very thinly. Prick each disk several times with a fork.
Temperature: 180 °C / 356 °FReady to continue when: There are 9 very thin disks, each with several fork holes across its surface.
- 03
Bake the pastry layers
Bake the disks in batches in the oven preheated to 180 °C, for 8 to 10 minutes per disk. Transfer them to a rack and let them cool before assembling the cake.
Temperature: 180 °C / 356 °FReady to continue when: The disks are golden, feel dry to the touch, and have cooled completely on a rack.
90 min - 04
Assemble the layers
Spread a small amount of dulce de leche on the serving plate to hold the cake in place. Layer the 9 disks with thin layers of dulce de leche, making 7 to 8 filling layers; finish with a pastry disk and press gently to level.
Ready to continue when: All 9 disks are stacked with 7 or 8 dulce de leche layers, and the top is level.
- 05
Make the syrup
Put the sugar and water for the syrup in a saucepan and heat until the syrup reaches 121 °C.
Temperature: 121 °C / 249.8 °FReady to continue when: The syrup reaches 121 °C and has even bubbles.
- 06
Whip the Italian meringue
Beat the egg whites until they form peaks. When the syrup reaches 121 °C, pour it in a thin stream over the whites while beating. Continue beating until the meringue is firm and glossy.
Ready to continue when: The meringue is firm, glossy, and holds its shape.
- 07
Top the cake
Spread the Italian meringue over the top of the cake and shape peaks with a spoon.
Ready to continue when: The top is covered with meringue and has visible decorative peaks.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- Torta Rogel, receta clásica de Argentina | En Casa Cooking Space www.encasacookingspace.com/torta-rogel/
- - YouTube www.youtube.com/watch?v=HXRaclFg35g
- Cómo hacer tarta Rogel, la receta argentina más golosa para amantes del dulce www.directoalpaladar.com/postres/como-hacer-tarta-rogel-receta-argentina-golosa
- Rogel – Isabel Vermal isabelvermal.com/rogel/
- horneAndo Algo: clásica receta argentina: torta rogel www.horneandoalgo.com/2026/01/clasica-receta-argentina-torta-rogel.html
- Rogel - Cocineros Argentinos cocinerosargentinos.com/pasteleria/rogel-2
- Torta Rogel - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Torta_Rogel
- Nuestra Historia | rogel www.rogel.com.ar/nuestra-historia
- Hace 60 años creó la torta Rogel y ahora reabre su negocio: la historia del postre con dulce de leche que amamos los argentinos www.clarin.com/gourmet/hace-60-anos-creo-torta-rogel-ahora-reabre-negocio-historia-postre-du…
- Torta rogel, dulce orgullo argentino - Mundo ClubHouse mundoclubhouse.com/2024/10/02/torta-rogel-dulce-orgullo-argentino/
- Torta Rogel: Cómo Prepararla en 6 Pasos - Paulina Cocina www.paulinacocina.net/torta-rogel/24963
- - YouTube www.youtube.com/watch?v=cY7WuS51BfU
- - YouTube www.youtube.com/watch?v=bwPAzUjQW-s
- Torta rogel - Cocineros Argentinos www.cocinerosargentinos.com/pasteleria/torta-rogel
- - YouTube www.youtube.com/watch?v=s5wUEHKZQt8&xstg=CAMSBhUDze3xHw%3D%3D
- Torta Rogel | Lucia Paula luciapaula.com/es/torta-rogel/
- Rogel, historia de un postre auténticamente argentino | eltrece www.eltrecetv.com.ar/cucinare/2018/12/03/rogel-historia-de-un-postre-autenticamente-argentin…
State: Published after documentary validation; no “Tested” label is shown.