Discover the simplicity and delight of making a Rogel Cake, a popular dessert known for its delicate layers and exquisite taste. This recipe involves a remarkably straightforward pastry dough made from equal parts flour and cream, creating a tender and flaky base for the layers. Each layer is thinly rolled out, baked until just golden, and then assembled with rich dulce de leche, culminating in a dessert that's as impressive as it is delicious. Topped with glossy Italian meringue, this cake is both a visual treat and a heavenly indulgence.
Why You'll Love This
The Rogel Cake stands out for its elegant simplicity and rich flavors. The combination of the crisp pastry layers with the sweet, creamy dulce de leche offers a satisfying texture and taste contrast that is irresistible. The Italian meringue adds a light and airy finish, making each bite a perfect blend of crunch and softness. This cake is surprisingly easy to make, considering its sophisticated appearance and depth of flavor, making it a perfect choice for those who want to impress without too much fuss.
Perfect Occasion
Rogel Cake is ideal for celebrations such as birthdays, anniversaries, or any festive gathering. It's also a wonderful choice for a special weekend treat or as a show-stopping dessert at dinner parties. Its elegant layers make it a centerpiece-worthy addition to any table, ensuring it's as much a feast for the eyes as it is for the palate.
Decoration Tips
For a beautiful presentation, ensure the Italian meringue is whipped to glossy perfection and spread it smoothly over the top layer. You might consider using a kitchen torch to lightly brown the meringue for added color and a professional touch. Decorative piping of the meringue or a sprinkle of chocolate shavings can also enhance the visual appeal. If available, edible flowers or a light dusting of powdered sugar can add an elegant finishing touch.
Ingredients:
- 200 grams of pastry flour (or all-purpose flour)
- 200 ml of cream
- A pinch of salt
- Approximately 600 grams of dulce de leche for layering
For the Italian Meringue:
- 3 egg whites (100 grams)
- 200 grams of sugar
- A few drops of lemon juice
- Water (just enough to moisten the sugar)
Instructions:
- Mix the flour, cream, and a pinch of salt to form a dough. Knead until smooth, then let it rest.
- Divide the dough into seven equal portions and roll each into a thin 20 cm diameter disk on a floured surface. Prick the disks with a fork.
- Bake the disks in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) until they are just golden and slightly puffed, then let them cool.
- Layer the cooled disks with dulce de leche, stacking them neatly. Leave the top layer plain.
For the meringue: 5. Place the sugar in a small pot, cover with a little water, and heat until it reaches 118 degrees Celsius (soft ball stage). Simultaneously, whip the egg whites with lemon juice to stiff peaks.
- Gradually pour the hot syrup into the whipped egg whites while continuing to beat until the mixture cools down and becomes smooth and shiny.
- Spread the meringue over the top of the cake.
Enjoy your Rogel Cake, a simple yet elegant dessert that's sure to capture the hearts of all who taste it!