Torta Rogel

Posted by Andreas Ozzuna on

About the Torta

This popular Argentinean dessert is a tower of crispy pastries layered with dulce de leche in between and topped with Italian meringue. Often used as a wedding cake or featured in fancy restaurants, it actually reminds me of my childhood on a plate, since my grandmother made it on numerous occasions. Enjoy!


4 egg yolks (yema de huevo) - save 2 egg whites for later
4 tablespoons of milk (leche)
4 tablespoons of melted butter (mantequilla)
1 teaspoon baking powder
1¼ cup flour

Dulce de Leche:
1 jar

2 egg whites saved from the before
1 cup white sugar


Making the Dough
  1. Combine the egg yolks, milk and baking powder in a bowl. Add 1¼ cup flour and continue mixing until the pastry dough is sticky.
  2. Separate into 8 balls (bolitas).
  3. Let rest for 30 minutes.
  4. With a rolling pin, roll each ball into 8” diameter, thin rounds. Use a bowl or plate to cut circles.
  5. Bake at 300° for 3-5 minutes or until slightly brown on edges.

Shaping the dough
Perfect circles

Building the Tower
  1. PRO TIP: On the presentation plate, put a small amount of dulce de leche in the center to keep the tower from sliding while assembling.
  2. Place the first pastry disc on the plate and then spread a layer of dulce de leche on top.
  3. Repeat until you’ve used up your pastry discs. Note - don't put dulce de leche on the top layer.

Spreading dulce de leche

Topping it off with Merengue Italiano

  1. Start to beat 2 egg whites in a mixer. Leave it running.
  2. While that’s beating, put 150g of white sugar in a pot, cover it with water, and bring to a boil.
  3. Boil the sugar and water until you see tiny bubbles and the mixture turns into a simple syrup. To test the sugar, drop a tiny spoonful into cold water. If it is ready, the simple syrup will become hard in the water.
  4. Pour simple syrup into egg whites while mixing, and continue mixing until the meringue becomes shiny and smooth.
  5. Put the meringue into a pastry bag, and squirt in little cones onto the top of the cake. PRO TIP: You can practice on a plate to get the little meringues to look just right before you start topping off your masterpiece.

Mixing meringue

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