Rogel

Ingredients

Instructions

1. 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.

2. 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. 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. 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.

5. 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.

6. 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.

7. 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.

Nutrition per serving

Notes

• •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.

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