This emblematic dessert of Argentine pastry was born in 1960 at the house of a marriage that aimed to stay economically selling this cake in the neighborhood and then, to important pastries. Originally this dessert had 8 layers and a fondant coverage. This dessert is known as the Italian meringue, the 8 layers mark the minimum limit and the dulce de leche becomes more important to be the key to this cake. Do you wonder how to make Rogel cake? Follow these recipesgratis steps and learn to cook with us a delicious Rogel cake. Do not miss this classic Argentine recipe!
| 🚻 10 Diners | 🕘 1H 30m | 🍵 Full | 🤯 Diverse |
| Ingredients to make Rogel cake: |
| 300 grams of flour 0000 1 tablespoon of salt 100 cubic centimeters of water 50 grams of butter 2 egg yolks 2 tablespoons of ethyl alcohol para filling :: 250 grams of traditional milk sweet 250 grams of dulce de leche pastetero | For the meringue :: 240 grams of sugar 100 cubic centimeters of water 120 grams of egg whites (approx 4 units) |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make Rogel cake:
1. Start preparing the masses of your Rogel cake. To do this, make a crown with the flour on a clean countertop. In the center, turn the water, melted butter, salt and alcohol. Integrate all the ingredients from the center out to obtain a smooth dough.
2. Cover the dough and let it rest approximately 20 minutes.
3. past that time, cut the dough into 8 equal parts.
4. Estira each part as fine as you can between two sheets of film or separators.
5. Take them to a non-stick oven plate or a current with butter and flour. Put them and cook them in an oven at 180 ºC approximately 10-12 minutes, until golden brown.
6. spread 1 of them with the dulce de leche with the traditional, mix them. Overlap another mass and join it too. Repeat this procedure until you reach the last mass, leave the latter without spreading.
7. On the other hand, prepare the Italian meringue. To do this, heat the sugar with the water, it must cover the sugar. Turn the water slowly so that the sugar does not rise to the edges of the pot. Heat in a pot over medium heat until it reaches 118 ºC while batling the snowy. The Rogel cake recipe is almost ready! Would you like to learn to cook the Swiss meringue? This recipe is for you!
8. Turn the thread-shaped syrup on the clear snow and beat until the container is at room temperature, the shiny meringue and holds in the container. And if you also want to learn to cook a delicious guanábana cake, keep reading.
9. Cover the surface of the Rogel cake with the Italian meringue and enjoy this delicacy. You can brown the meringue with a torch or taking it to the oven. You could also decorate it with melted chocolate threads, colored granas or edible pearls and if you prefer to see the preparation of this homemade Rogel cake recipe, you just have to watch the video of the recipe. Discover many more preparations on our YouTube channel!
