Torta Rogel

Name: Torta Rogel
Total time: 2 h 30 min
Yield: 12
Cuisine: Argentine
Ingredients: 400 g Plain flour; 4 Egg yolks; 80 g Butter, melted; 120 ml Milk; 2 tbsp Cognac or white wine; ½ tsp Salt; 900 g Dulce de leche repostero (thick pastry grade); 4 Egg whites, for the meringue; 300 g Sugar, for the meringue; 100 ml Water, for the meringue

Eight or ten paper-thin discs of puff pastry, baked separately until brittle, stacked with dulce de leche between every layer and crowned with a dome of Italian meringue scorched brown at the tips. Argentina's mille-feuille, and the cake that appears when the occasion is serious.

Source

Recette de Argentine confectioners · 🏺 Traditionnel · Dulce de leche in everything, and a national argument about which alfajor is best that has been running for a century.

Argentina · the mille-feuille of dulce de leche — An ownerless traditional cake, so no cook is credited. The cited article confirms the torta Rogel, or simply Rogel, as an Argentine variant of mille-feuille cake made with layers of puff pastry, a dulce de leche filling and an Italian meringue topping. The dough, the disc count, the pricking rule, the resting time and the quantities are this book's own.

En savoir plus sur Wikipédia ↗

Voir comment on la prépare · 3 vidéos

Agus Vives Harinas Pureza ¿Qué comemos hoy?

⏱ 150 min🍽 12 portions🔥 480 kcal🇦🇷 Argentine

VégétarienSans fruits à coque

Étapes

Mix the flour, yolks, butter, milk, cognac and salt into a firm, smooth dough. Knead 5 minutes, wrap and rest 30 minutes.
Divide into 10 balls. Roll each as thin as you can on a floured sheet of paper, cut round a 22 cm plate, and prick all over with a fork.
💡 Prick every disc, everywhere. An unpricked one balloons into a dome in the oven and will never sit flat in the stack.
Bake the discs one or two at a time at 200 °C for 6–8 minutes until pale gold and completely dry. Cool flat on a rack — they must be brittle.
Stack them with a generous layer of dulce de leche between each, pressing gently. Keep the best disc for the top.
Italian meringue: boil the sugar and water to 118 °C. Whisk the whites to soft peaks, then pour the syrup in a thin thread down the side of the bowl, whisking until the bowl is cool and the meringue holds a stiff peak.
Pile the meringue over the top, swirl it into peaks and scorch with a blowtorch. Rest 3 hours before cutting so the discs soften just enough to slice.

💡 Astuces

Rest before cutting, but not overnight. Three hours softens the discs enough for a knife; twelve turns the whole stack to paste.
The discs keep a week in a tin, so the pastry can be made well ahead and the cake built on the day.