Argentinian Rogel Cake with Dulce de Leche and Meringue
A stunning Argentinian layered cake featuring crisp pastry, rich dulce de leche, and a fluffy meringue topping, perfect for celebrations. This dessert is a beloved national treasure, combining sweet, creamy, and crunchy textures in every bite.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1/2 cup unsalted butter cold, cubed
- 1/4 cup granulated sugar
- 1 large egg beaten
- 1 cup dulce de leche store-bought or homemade
- 4 large egg whites room temperature
- 1 cup granulated sugar for meringue
- 1 tsp vanilla extract
- 1 pinch cream of tartar optional, for meringue stability
- 1/4 cup powdered sugar for dusting
Notes
Storage: Store covered in the refrigerator for up to 3 days; the pastry may soften slightly. Make-ahead tip: Bake the pastry layers and prepare the dulce de leche a day ahead; assemble and add meringue the day of serving. Variations: Add a sprinkle of chopped nuts between layers for crunch. Serve with a side of fresh berries for a refreshing contrast.