ARGENTINIAN TORTA ROGEL 

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This is the traditional wedding cake of Argentina. You will find it in fancy restaurants and tea houses. It is a bit labor intensive but so worth it.

Argentina torta rogel.jpg

Ingredieints


5 egg yolks
2 eggs
3 Tbs butter (may add ½ tablespoon if you need more moisture)
2 Tbs cognac
¼ tsp vanilla
pinch of salt
Dulce de Leche
1 can of sweetened condensed milk.                     
Italian Meringue
1 cup sugar
1/2 cups water
4 egg whites at room temperature
½ tsp cream of tarter
lemon juice of 1 lemon

Note how thin the pastry layers are and how thick the filling is.

Making the Dulce de Leche
The day before baking remove the paper from the can of sweetened condensed milk. Place in crock pot on low for 8 hours. Remove from heat and allow to cool then place in the refrigerator. If you don't have a crock pot you will need to boil slowly on low heat on stove top making the can is completely submerged at all times. If you want to make it using the old fashioned recipe try here


Pastry Instructions
Blend the butter, flour and salt together until just crumbly. Add the 5 egg yolks, 2 eggs, cognac and vanilla until mixture is homogeneous. Remove from bowl and place in refrigerator 30 minutes. Preheat oven to 400 F. Remove the dulce de leche from refrigerator and allow to warm to room temperature. If it is not at room temperature you will not be able to spread it on the delicate pastry layers.
Spread flour on counter and roll out dough into a thin layer. Cut out 8 six inch circles. Place parchment paper on a tray and place the circles of dough on it. They can be close together. Using a fork pierce the circles of dough all over. Bake 5-6 minutes until they just take on a bit of color. Remove and allow to cool.
Spread the Dulce de Leche on top of a layer of dough. Then place another layer of dough on top. Cover this layer with Dulce de Leche and repeat ending with a layer of dough on top. You will have 6-10 layers depending on how many circles you cut out.


Meringue Instructions

  1. In a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F on an instant read or candy thermometer.

  2. Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment; alternatively, wipe the mixer bowl with cut side of 1/2 lemon before adding egg whites (and omit cream of tartar or lemon juice). Set mixer to medium speed and mix until soft

Argentina rogel torta.jpg