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.

Nguồn

Công thức của Argentine confectioners · 🏺 Truyền thống · 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.

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⏱ 150 phút🍽 12 khẩu phần🔥 480 kcal🇦🇷 Argentina

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Các bước

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.

💡 Mẹo

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.