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Argentinian rogel torta

Rogel Torta (Argentinian Rogel Cake)

  • Total Time: 1 hour 35 minutes


Units Scale
  • Pastry:

    • 500g all-purpose flour
    • 150g unsalted butter (cold and diced)
    • 6 egg yolks
    • 60ml water (cold)
    • A pinch of salt
  • Filling:

    • 800g dulce de leche
    • A pinch of sea salt (optional)
  • Topping:

    • 3 egg whites
    • 200g granulated sugar


  1. Preparing the Pastry Layers:
    • Sift the flour and salt into a large bowl. Add the cold, diced butter and rub the butter into the flour with your fingers until it resembles fine breadcrumbs. Create a well in the center.
    • In a separate bowl, whisk together the egg yolks and cold water. Pour this mixture into the well and mix until a dough forms. Divide the dough into six equal parts and refrigerate for an hour.
  2. Rolling and Baking the Layers:
    • Preheat the oven to 200°C (390°F). Roll out each dough section on a floured surface to the size of your desired cake tin. Transfer to a baking sheet lined with parchment paper. Prick the surface with a fork to prevent puffing and bake for about 5-7 minutes, or until golden brown.
  3. Layering with Dulce de Leche:
    • Place one pastry layer on a serving plate. Spread a generous amount of dulce de leche evenly. Sprinkle a pinch of sea salt if you prefer a salty contrast. Repeat this process with the remaining layers.
  4. Preparing the Meringue Topping:
    • In a clean bowl, whisk the egg whites until soft peaks form. Gradually add sugar, continuing to beat until you achieve stiff peaks. Spread the meringue over the top and sides of the cake.
  5. Caramelizing the Meringue:
    • Using a kitchen torch, lightly torch the meringue until it’s golden brown. Alternatively, you can place the cake under a broiler for 1-2 minutes. Watch closely to avoid burning!
  • Author: WCC
  • Prep Time: 1 hour
  • Cook Time: 35 minutes

Keywords: rogel torta, argentinian rogel cake