Welcome to Kitchen Pal! If you're looking for a truly indulgent dessert, you're in for a treat with our authentic Argentinian Rogel recipe. Rogel is a traditional Argentine cake made with layers of delicate pastry filled with luscious dulce de leche and topped with a light meringue. This sweet treat is loved by people of all ages in Argentina and beyond. Follow our step-by-step instructions below to create a heavenly dessert that will impress your guests and satisfy your sweet tooth!
Make Heavenly Milanesa with Kitchen Pal
Ingredients:
For the pastry:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cut into small cubes
1/4 cup granulated sugar
1/4 tsp salt
1/4 cup cold water
For the dulce de leche filling:
1 1/2 cups dulce de leche (store-bought or homemade)
For the meringue:
4 large egg whites
1/4 tsp cream of tartar
1/2 cup granulated sugar
1/2 tsp vanilla extract
Nutrition Information:
Serving size: 1 slice (1/12 of the Rogel)
Calories: 582 cal
Allergy Information:
Contains gluten (from the flour in the pastry layers)
Contains dairy (from the butter and dulce de leche)
Time of Preparing:
Preparation time: 1 hour
Cooking time: 1 hour 10 minutes
Total time: 4 hours 10 minutes
Instructions:
In a large mixing bowl, combine the flour, butter, sugar, salt, and eggs. Mix until the dough comes together.
Divide the dough into 6 equal parts and shape each part into a ball. Flatten each ball into a disc and wrap it in plastic wrap. Chill the dough discs in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
On a floured surface, roll out each dough disc into a thin circle, approximately 9 inches in diameter. Transfer the dough circles onto the prepared baking sheet and prick them with a fork to prevent them from puffing up during baking.
Bake the dough circles in the preheated oven for 15-20 minutes, or until golden brown and crispy. Remove from the oven and let them cool completely.
Once the pastry layers are completely cooled, spread a generous layer of dulce de leche on top of one pastry layer. Place another pastry layer on top and repeat the process until all the pastry layers are used, finishing with a layer of dulce de leche on top.
For the meringue topping, in a clean mixing bowl, whisk the egg whites until frothy. Gradually add the sugar and vanilla extract while continuing to whisk until stiff peaks form.
Spread the meringue topping evenly over the top layer of dulce de leche, creating swirls with the back of a spoon or a spatula.
Place the Rogel back in the oven and bake for an additional 10-15 minutes, or until the meringue is lightly golden.
Remove from the oven and let the Rogel cool for at least 2 hours before serving. This allows the flavors to meld together and the meringue to set.
Cut the Rogel into slices and serve. Enjoy!
We hope you enjoy making and savoring this delightful Argentinian Rogel!"
"Discover more delicious recipes like this on our blog and with Kitchen Pal cook assistant. And don't forget to share your creations with us on social media using #KitchenPal. Buen Provecho!
Looking for more tasty and simple Argentinian recipes? Check out our other popular recipes like Asado, Dulce de Leche, Chimichurri, Chocotorta, Milanesa, Mate, Torta Negra, Choripan, and Alfajor.
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