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Torta Rogel

Barbara Rivarola from Argentina

Serves
10
Preparation
30 minutes
Cooks in
30 minutes
Country of origin
Argentina

The story behind this recipe is more of a travel-in-time related story, as it brings me back to my childhood in a typical argentinian farm. My grandmother used to make this recipe for us during the very cold winter. She used to tell me and my cousins a funny story, that during winter, there was a special faucet in her bathroom that poured lots and lots of dulce de leche till the tub was full…I remember us drooling and our eyes wide opened listening to this story, gathered around her in the kitchen…we helped her get all of the ingredients, and then sat around and watched her prepare, mix and knead. The best part and the moment that we were all longing for, was when she started spreading the dulce de leche over the Rogel, layer by layer, and after she was done, she would let us lick the bowls, spoons, and every trace left of it.
When the Rogel was finally done, we all helped to set a very nice table, and the whole family gathered for this very special time of the day, five o’clock tea. As a child, that was a time filled with family spirit and tradition. These memories seem magical and perfect. I remember loving each and every moment of it. My passion for cooking started because of these type of moments, which involved all of us in the kitchen or gathered around the table, sharing family quality time.
Today I try to keep these rituals and traditions that I cherished as a child. Nowadays I spend lots of time with my kids in the kitchen, sharing with them my love and passion for food.
Rogel is confort food, a decadent treat perfect for dessert or Tea time. You will need will power not to devour it all!
Made in Argentina, with Love.

Ingredients

  • For the dough:
  • 6 Egg Yolks
  • 2 Eggs
  • 2 tablespoons of Alcohol (Ethyl)
  • 320 grs of All Purpose Flour
  • 1/2 Teaspoon of Salt
  • Water (only if necessary, if the dough is too dry)
  • For the Filling:
  • 800 grs of Dulce de Leche Repostero (is thicker than the classic dulce de leche)
  • For the Italian Meringue:
  • 3 Egg Whites
  • 200 grs of Sugar
  • 80 cc of water

Method

  • For the dough:
  • Sift the flour with the salt in the countertop and build a volcano, leaving a hole in the middle, where you will add the next ingredients
  • Add all the other ingredients, the egg yolks, eggs and alcohol in the middle. The water is just to moisten the dough if necessary.You can help yourself by using a cornet if the dough gets sticky for you
  • We are going to combine all the ingredients and then knead (not too much) until the dough is smooth and uniform.
  • Once the dough is ready, you are going to divide it into 8 small portions, each one of the same weight
  • We leave the dough on the countertop, covered with plastic wrap, and let it rest for at least 30 minutes.
  • Before you begin to roll out the dough, preheat the oven to a temperature of 180 – 200 ° C.
  • Dust the countertop with flour and Roll out one by one, each portion of dough into a circle of 20-22 cms of diameter
  • Before baking, pinch the dough with a fork in several places. Bake each dough circle separately for 8 minutes or until they are brown on the edges. Don’t leave the oven unattended, ovens may vary and sometimes it might take more or less to cook the dough.
  • For the Italian Meringue:
  • In a small saucepan, combine sugar and water. Heat over high heat. Do not stir it, Cook until sugar syrup registers 240°F
  • Meanwhile, beat the egg whites medium speed, until soft peaks form, it should take 2 minutes or so.
  • Once the syrup is ready, With the mixer running, carefully and slowly drizzle in the syrup. Increase speed to high and whip until desired stiffness is achieved
  • Cake Assembly:
  • Assemble the ROGEL by intercalating the 8 discs of dough with lots of dulce de leche, and on top, the Italian Meringue.
  • Now you are ready to enjoy!!

ROGELUNO
ROGELDOS
ROGELTRES
ROGEL-CUATRO

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