Desserts

Rogel (tarta rogel)

An Argentinian cake made of thin layers of puff pastry filled with dulce de leche and topped with Italian meringue. It is very popular for birthdays and festive afternoon teas.

1 h 25
8 servings
Advanced
Budget-friendly
🇦🇷 Argentina

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Ingredients

Spices & seasoning

Zest of 1 lemon

Optional extras

50 g Desiccated coconut

Nutrition facts

728 kcal per serving

Protein: 13.2 g
Carbohydrates: 123.5 g
of which sugars: 91.1 g
Fat: 19.6 g
of which saturated fat: 8.3 g
Fiber: 1.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Preheat the oven to 200 °C and cut the puff pastry into 3 or 4 discs of equal diameter, using a tin or a plate as a guide.
Prick the pastry with a fork and bake the discs on a baking tray lined with parchment paper for 8 to 10 minutes, until golden. Let them cool completely.
In a saucepan, heat the sugar with the water until you reach a syrup at about 118 °C. If you don't have a thermometer, it should form a fine thread between two fingers.
Whip the egg whites into firm peaks in a clean bowl. Pour the hot syrup in a steady stream over the whites while whisking, then keep beating until the meringue cools and becomes glossy.
Spread a layer of milk jam over each disc of pastry, then stack them, finishing with a plain disc of pastry on top.
Cover the top and sides of the cake with the Italian meringue using a spatula, then sprinkle with coconut if you're using it.
Pass the cake under the grill for a few moments to brown the meringue, watching it closely. Let it rest in the fridge for at least 2 hours before serving.