Traditional Recipe of the Rogel Cake

Step 1 : Preheat the oven to 200°C (392°F) and prepare the ingredients for the dough.

Step 2 : In a large bowl, mix the yolks with the melted butter, eggs, and water using a hand whisk.

Step 3 : Incorporate the flour with a spatula until achieving a firm and homogeneous dough.

Step 4 : Divide the dough into 12 balls, and each one is rolled out thinly with a rolling pin to form thin circles about 2-3 mm thick.

Step 5 : Trim the edges with a knife and place them on a baking sheet without greasing, poking several times with a fork.

Step 6 : Bake each layer for 3 minutes or until lightly golden, setting aside the baked layers.

Step 7 : For the Swiss meringue, place a bowl over a pot with water on low heat and mix the egg whites with the sugar, making sure the bowl doesn’t touch the water.

Step 8 : Stir constantly until the sugar dissolves, checking that no grains remain between your fingers.

Step 9 : Remove from heat, dry the base, and beat the egg whites with a mixer for about 2 minutes, then add lemon juice and continue beating until the bowl is at room temperature and the meringue is firm.

Step 10 : To assemble the cake, place a layer of pastry on a plate, spread a spoonful of dulce de leche, and repeat the process to form several layers, ending with the last layer without dulce de leche.

Step 11 : Cover the top layer with Swiss meringue, decorate as desired, and enjoy.