Torta Rogel (Argentine Dulce de Leche Layer Cake with Meringue)

Why you’ll love it

• Unforgettable texture: crisp layers that soften just slightly under the dulce de leche.
• A true Argentine classic: the cake for birthdays and special occasions.
• Feeds a crowd: one cake gives you 12 rich slices.

Quick facts

Ingredients

For the pastry layers

• 4 cups (500 g) all-purpose flour
• 1 pinch salt
• 8 egg yolks
• 2 large eggs
• 7 tbsp (100 g) butter, melted
• Scant 1/2 cup (100 ml) water
• 1 tbsp neutral grain alcohol or brandy (cognac)

For the filling

• 2.2 lb (1 kg) thick baker’s dulce de leche (dulce de leche repostero)

For the Italian meringue

• 4 egg whites
• 1 cup plus 3 tbsp (240 g) sugar
• 1/3 cup (80 ml) water, for the syrup

Step-by-step method

1. Make the dough. Mix the flour and salt. Add the yolks, eggs, melted butter, water and alcohol, and knead for 8 minutes, until the dough is smooth.

2. Rest and roll. Cover and let the dough rest 30 minutes. Divide it into 10 balls and roll each one into a very thin 9-inch (22 cm) disc.

3. Bake the layers. Prick the discs with a fork and bake them one at a time at 375°F (190°C) for 4 to 6 minutes, until the edges are just starting to turn golden. Let them cool.

4. Assemble. Build the cake by alternating the discs with thin layers of dulce de leche.

5. Start the meringue. Cook the sugar with the water until the syrup reaches 245°F (118°C). Meanwhile, start beating the egg whites.

6. Finish and rest. Pour the hot syrup in a thin stream over the egg whites and beat until the bowl is cool. Cover the cake with the meringue and let it rest 1 hour.

How to know it is done

The pastry discs should be dry and crisp; the meringue will be firm, glossy and at room temperature.

Tips for the best result

• Use a candy thermometer for the syrup: 245°F (118°C) is what makes the meringue firm and stable.
• Watch the discs closely while they bake; they go from pale to too dark in under a minute.
• Use thick baker’s dulce de leche, which holds its shape between the layers better than a runny sauce.
• No alcohol? Replace it with the same amount of water.

Storage

Refrigerate, covered, up to 4 days. Take it out of the refrigerator 30 minutes before serving.