baking · vegetarian
Torta rogel (dulce de leche layer cake)
Tall Argentine celebration cake of crisp, thin pastry layers stacked with dulce de leche and crowned with toasted meringue.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen torch.
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Method
-
1
Knead pastry ingredients into a smooth, firm dough; rest 30 minutes.
-
2
Divide into 8–10 pieces and roll each paper-thin into a 23 cm round; prick all over.
-
3
Bake each on a sheet at 200°C (400°F) until golden and crisp, 5–7 minutes; cool.
-
4
Stack the layers with dulce de leche between each.
-
5
Top with Swiss meringue (whites and sugar heated, then whipped) and torch or briefly broil.
