Pin it
This Argentinian-inspired Rogel Cake transforms simple ingredients into a spectacular layered dessert that will impress at any gathering. With delicate, flaky layers held together by rich dulce de leche and topped with a cloud-like Swiss meringue, this cake offers the perfect balance of textures and flavors for special occasions.
I first made this cake for my mother's birthday after seeing it in a South American bakery. The layers shattered beautifully when sliced, and now it's become our family's celebration tradition whenever someone accomplishes something special.
Ingredients
- All-purpose flour: Provides structure while remaining delicate enough for those perfect flaky layers
- Egg yolks: Create richness and that beautiful golden color in the dough layers
- Milk: Adds just enough moisture to bring the dough together without making it too wet
- Softened butter: Folded into the dough creates those characteristic flaky layers when baked
- Egg whites: Form the foundation of the cloud-like meringue topping; be sure to use room temperature whites for maximum volume
- Powdered sugar: Dissolves completely in the Swiss meringue creating a silky smooth texture without graininess
- Dulce de leche: The star of this dessert—rich caramelized milk that binds everything together; use store-bought or make your own
Step-by-Step Instructions
- Create the dough base:
- Knead egg yolks, flour, and milk using your stand mixer with the hook attachment until no liquid remains visible. Incorporate the softened butter and continue mixing until the dough comes together smoothly. Transfer to your countertop and knead by hand until the texture becomes uniform and silky. This foundation creates those delicate flaky layers that make Rogel Cake special.
- Rest the dough:
- Cover your dough with parchment paper and refrigerate for a full 2 hours. This resting period allows the gluten to relax while the butter firms up, ensuring your layers will be perfectly flaky rather than tough when baked. The patience here pays off enormously in the final texture.
- Prepare for baking:
- Preheat your oven to 200°C and divide your rested dough into exactly 12 equal portions. Working with one piece at a time, roll each portion into rounds approximately 20 to 22 centimeters in diameter. Keep unused dough covered to prevent it from drying out which would make rolling much more difficult.
- Bake the layers:
- Gently prick each round all over with a fork before baking for precisely 7 minutes. Watch carefully as these thin layers can quickly over-brown. Remove and transfer to a wire rack for cooling, handling with extreme care as the baked discs will be very fragile and prone to breaking.
- Prepare Swiss meringue:
- Allow separated egg whites to rest at room temperature overnight, covered, for optimal volume. Warm the egg whites with powdered sugar over a water bath, whisking constantly until the sugar completely dissolves and mixture reaches 55 to 60°C. Transfer to your stand mixer and whip at medium speed until completely cooled and soft peaks form.
- Assemble the cake:
- Place your first disc on a serving plate and spread with two generous tablespoons of dulce de leche, covering the entire surface evenly. Gently position another disc on top and repeat the process. Continue layering until all discs are used, ensuring the final layer is dough. Refrigerate the assembled cake overnight to allow the layers to meld together.
- Complete with meringue:
- Prepare the Swiss meringue and generously coat the entire chilled cake including the sides. Create decorative swirls or peaks for a beautiful presentation. For a golden finish, you can lightly toast the meringue with a kitchen torch if desired.
Pin it
This cake holds a special place in my heart because the first time I served it at our family reunion, my grandmother who rarely shows emotion actually teared up saying it reminded her of the cakes from her childhood in Buenos Aires. The dulce de leche is truly the soul of this recipe, bringing a richness that store-bought caramel simply cannot match.
The Art of Perfect Layers
The secret to truly exceptional Rogel Cake lies in achieving uniform thickness for each layer. Use a pasta roller if you have one or place two wooden dowels of equal thickness on either side of your dough when rolling to ensure consistency. When baking, watch carefully as the thin discs can go from perfectly golden to burnt in seconds. Each layer should be lightly golden but still pale rather than deep brown for the ideal texture.
Dulce de Leche Options
While store-bought dulce de leche works perfectly well, making your own creates a deeper caramel flavor that elevates this cake to new heights. Simply simmer unopened cans of sweetened condensed milk in water for 3 hours, keeping them fully submerged the entire time. Allow to cool completely before opening. For a quicker method, empty sweetened condensed milk into a glass baking dish, cover with foil, place in a water bath and bake at 425°F for about 90 minutes, stirring occasionally.
Serving Suggestions
Rogel Cake shines brightest when served at room temperature, allowing the dulce de leche to soften slightly for the perfect textural contrast. Cut with a serrated knife using a gentle sawing motion to preserve the beautiful layers. Fresh berries make an excellent accompaniment, cutting through the sweetness with their bright acidity. For special occasions, serve alongside small glasses of cold milk or coffee for the quintessential South American dessert experience.
Pin it
This dessert is a labor of love, but the payoff is worth every step.
Frequently Asked Questions
- → Can I make the Rogel Cake ahead of time?
Yes! In fact, the Rogel Cake benefits from being made ahead. The assembled cake (before adding the meringue) needs to refrigerate overnight to allow the dulce de leche to set and the layers to soften slightly. The meringue should be added just before serving for best results.
- → Can I use store-bought dulce de leche?
Absolutely. While homemade dulce de leche has wonderful flavor, good-quality store-bought versions work excellently in this cake and save considerable time. You'll need approximately 1kg for a standard-sized Rogel Cake.
- → Why do my pastry discs break easily?
The pastry discs for Rogel Cake are intentionally thin and delicate. Handle them very gently when assembling, and don't worry if they crack slightly - this is normal and won't affect the final result once the cake sets overnight with the dulce de leche.
- → What if I don't have a stand mixer?
While a stand mixer makes the process easier, you can make both the dough and meringue by hand. For the dough, knead manually on a clean surface. For the Swiss meringue, use a handheld electric mixer after warming the egg white-sugar mixture over the water bath.
- → How should I store leftover Rogel Cake?
Store leftover Rogel Cake in the refrigerator, loosely covered. The meringue will gradually break down and weep after 1-2 days, but the cake will remain delicious for up to 3-4 days. For the best experience, consume within 48 hours of adding the meringue topping.
- → Can I freeze Rogel Cake?
It's best to freeze the cake before adding the meringue topping. Wrap the assembled and refrigerated cake (with just the pastry layers and dulce de leche) tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator and add fresh meringue before serving.