Torta Rogel is an Argentine layered cake made by stacking thin baked pastry rounds with dulce de leche and topping it with meringue. Using ready-made pastry rounds makes it possible to finish this skillful dessert in half an hour.
Arrange the ready-made puff pastry rounds on a baking sheet. Bake in an oven preheated to 200°C / 390°F for 10 minutes, until golden.
Beat the egg whites with the lemon juice until foamy, then gradually add the sugar and beat until glossy and stiff.
Stack the baked rounds with dulce de leche between the layers, then spread the meringue in peaks over the top.
Use a kitchen torch or the oven broiler to brown the meringue on top for a few seconds, then serve immediately.
Keep the kitchen torch moving while browning the meringue, or one spot may burn. Contains gluten (puff pastry) and eggs.
Meringi tam kıvamında kızarmış, dulce de leche katmanları ağızda dağılıyor; misafirlerim tarifi hemen istedi.
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