A layered cake from Argentine baking, torta rogel is made by stacking thin baked pastry discs with dulce de leche and topping with meringue. Using ready-made pastry discs makes this masterful dessert achievable in half an hour.
Arrange the ready pastry discs on a baking tray and bake in an oven preheated to 200°C for ten minutes, until golden.
Whip the egg whites with the lemon juice, gradually adding the sugar until you have a glossy, stiff meringue.
Stack the baked discs with dulce de leche between each layer, then spread the meringue in peaks over the top.
Brown the top of the meringue for a few seconds with a kitchen torch or under the oven grill, then serve right away.
Keep the torch moving constantly while browning the meringue, or one spot may burn. Allergens: contains gluten (pastry) and egg.
If you do not have a kitchen torch, you can brown the meringue on the top shelf of the oven under the grill for a minute or two, watching closely the whole time.
Admin DadaGastro · verified in test kitchenMeringi tam kıvamında kızarmış, dulce de leche katmanları ağızda dağılıyor; misafirlerim tarifi hemen istedi.
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