Rogel

Argentinian dulce de leche⏱ 60 min⚡ Vegetarian

Rogel is an elegant, rich cake of crisp, buttery wafers sandwiched with luscious dulce de leche and crowned with a cloud of glossy Italian meringue. The contrast of crackly layers, silky caramel filling, and light topping makes each bite both delicate and indulgent.

Nutrition · per serving

1070kcal

15gProtein

157gCarbs

43gFat

1.5gFiber

2 servings

Ingredients

11 items

Dough layers

plain flour120 g

egg yolks2 yolks (about 36 g)

unsalted butter, softened40 g

caster sugar10 g

fine salt1 g

water25 ml

Filling

dulce de leche repostero220 g

Meringue topping

egg whites2 whites (about 60 g)

caster sugar100 g

water30 ml

lemon juice2 ml

Tips

•Dulce de leche repostero is ideal because it is thicker and keeps the layers from sliding; if using regular dulce de leche, chill it first to firm it up.
•Rolling the dough between parchment sheets helps achieve very thin, even wafers with minimal extra flour.
•If you have a kitchen torch, you can lightly toast the meringue for extra aroma, but traditional Rogel is often left white and glossy.
•For the neatest slices, chill the assembled cake for 10 minutes before topping with meringue, then cut with a serrated knife.

Steps

1
Preheat the oven to 180°C conventional or 170°C fan. Line 2 baking trays with parchment. In a bowl, rub the plain flour, softened unsalted butter, caster sugar, and fine salt together until sandy. Add the egg yolks and water, then mix just until a smooth dough forms. Do not overwork it or the layers will shrink and toughen.
120 g plain flour40 g unsalted butter, softened10 g caster sugar1 g fine salt2 yolks (about 36 g) egg yolks25 ml water
2
Divide the dough into 5 equal pieces. On a lightly floured sheet of parchment, roll each piece very thinly into a circle about 14-15 cm wide. Prick all over with a fork so the layers bake flat. If the dough softens, slide it onto a tray and chill briefly while you roll the next one.
3
Bake the rounds in batches for 6-8 minutes each, until dry, lightly golden at the edges, and crisp. Cool completely on a rack; they will firm further as they cool. Handle carefully, as the wafers are fragile.
4
Place one baked wafer on a serving plate and spread with a thin, even layer of dulce de leche, going almost to the edge. Repeat with the remaining wafers and dulce de leche, finishing with the fifth wafer on top. Press very gently to level the cake without cracking the layers.
220 g dulce de leche repostero
5
For the meringue, put the egg whites in a clean mixing bowl. In a small saucepan, combine the caster sugar and water and cook over medium heat without stirring until it reaches 118°C. When the syrup reaches about 110°C, start whisking the egg whites to soft peaks; this timing helps the meringue finish at the right moment.
2 whites (about 60 g) egg whites100 g caster sugar30 ml water
6
With the mixer running, pour the hot syrup in a thin stream down the side of the bowl into the egg whites. Add the lemon juice and keep whisking until the meringue is thick, glossy, and just warm, about 5-7 minutes. The bowl should feel only slightly warm and the peaks should hold firmly.
2 whites (about 60 g) egg whites100 g caster sugar30 ml water2 ml lemon juice
7
Spoon or pipe the meringue over the top of the assembled Rogel in generous swirls. Serve immediately for crisp layers, or let it stand 10 minutes for cleaner slicing. Slice with a sharp serrated knife using a gentle sawing motion.

Origin & History

Rogel is a classic Argentine celebration cake made from multiple thin pastry wafers layered with dulce de leche and finished with meringue. It is widely associated with home baking and pastry shops, and is especially popular for birthdays, family gatherings, and festive tables across Argentina.

argentinian dessert dulce de leche meringue baked classic advanced

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Rogel

Steps

Preheat the oven to 180°C conventional or 170°C fan. Line 2 baking trays with parchment. In a bowl, rub the plain flour, softened unsalted butter, caster sugar, and fine salt together until sandy. Add the egg yolks and water, then mix just until a smooth dough forms. Do not overwork it or the layers will shrink and toughen.

120 g plain flour40 g unsalted butter, softened10 g caster sugar1 g fine salt2 yolks (about 36 g) egg yolks25 ml water

Divide the dough into 5 equal pieces. On a lightly floured sheet of parchment, roll each piece very thinly into a circle about 14-15 cm wide. Prick all over with a fork so the layers bake flat. If the dough softens, slide it onto a tray and chill briefly while you roll the next one.

Bake the rounds in batches for 6-8 minutes each, until dry, lightly golden at the edges, and crisp. Cool completely on a rack; they will firm further as they cool. Handle carefully, as the wafers are fragile.

Place one baked wafer on a serving plate and spread with a thin, even layer of dulce de leche, going almost to the edge. Repeat with the remaining wafers and dulce de leche, finishing with the fifth wafer on top. Press very gently to level the cake without cracking the layers.

220 g dulce de leche repostero

For the meringue, put the egg whites in a clean mixing bowl. In a small saucepan, combine the caster sugar and water and cook over medium heat without stirring until it reaches 118°C. When the syrup reaches about 110°C, start whisking the egg whites to soft peaks; this timing helps the meringue finish at the right moment.

2 whites (about 60 g) egg whites100 g caster sugar30 ml water

With the mixer running, pour the hot syrup in a thin stream down the side of the bowl into the egg whites. Add the lemon juice and keep whisking until the meringue is thick, glossy, and just warm, about 5-7 minutes. The bowl should feel only slightly warm and the peaks should hold firmly.

2 whites (about 60 g) egg whites100 g caster sugar30 ml water2 ml lemon juice

Spoon or pipe the meringue over the top of the assembled Rogel in generous swirls. Serve immediately for crisp layers, or let it stand 10 minutes for cleaner slicing. Slice with a sharp serrated knife using a gentle sawing motion.