Marcelo Lassalle

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Marcelo Lassalle

Dessert Rogel

Name: Dessert Rogel
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Argentina
Ingredients: 400 grams flour; 30 grams sugar; 7 egg yolks; 3 tablespoons Water; 2 tablespoons liqueur, of your preference; 50 grams butter; 500 grams dulce de leche (caramel); 5 egg whites; 300 grams sugar

30 mins

Half

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Marcelo Lassalle

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This delicious rogel cake is better known as alfajor cake, it is a classic in the river of silver, particularly because it has a lot of dulce de leche, it is also known in Uruguay.

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Ingredients

8 portions

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400 grams flour
30 grams sugar
7 egg yolks
3 tablespoons Water
2 tablespoons liqueur, of your preference
50 grams butter
500 grams dulce de leche (caramel)
5 egg whites
300 grams sugar

Preparation

Preheated oven at 180 ° C

Place the flour in a bowl, form a hole in the center and add the sugar, the yolks, the egg, the water, the liquor and the butter. Mix until a very smooth dough and let stand for 10 minutes.

Stretch the dough with a rolling pin and cut 5 circles of 15/17 cm in diameter (A kitchen plate can serve) Puncture the discs with a fork and bake for 20 minutes.

For the meringue, while the discs are cooking, place the sugar in a saucepan, cover only with water and heat until it reaches 120º C. If there is no thermometer, it should reach the point of hard pellet. Beat the egg whites before pouring the syrup in the form of thread on them. Italian merengue is ready when we touch the bowl and it is at room temperature.

Place a disc, fill with Dulce de Leche and cover with another disc, repeat the operation with the first four discs. Place the fifth disc and instead of putting Dulce de Leche, cover the dessert with the Italian meringue and bake until it turns golden.

PRESENTATION

Serve and cut on the table. Accompany with sweet dessert wine or some liquor

TIPS

Each disc takes 20 minutes of cooking. You can (according to your oven) cook the five together. It should be noted that the firm that has registered the name Rogel, although it uses industrial kitchens for its preparation, the kneading of the alfajor is still making a hand.