Recipes · Argentinian · Cakes
Rogel (Layered Dulce de Leche Cake)
One serving has 437 kcal and 9 g protein, and at least a fifth of a woman's daily need of riboflavin (40%), selenium (28%) and phosphorus (21%). Ready in 130 minutes.
- Preparation: 90 min
- Cooking: 40 min
- Makes: 1 serving (132 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 25 g Flour, all-purpose
- 12 g Butter, unsalted
- 8 g Eggs, whole, raw
- 21 g Sugar
- 0.2 g Salt
- 50 g Dulce de leche
- 15 g Egg whites, raw
- 0.5 g Vanilla extract
Method
- Makes 1 slice; multiply by 12 for a whole rogel. For the full cake, make a stiff dough from the flour, butter, egg, a third of the sugar, and the salt; rest it 30 minutes, then roll and bake 8-10 very thin (2 mm) rounds at 180 °C (350 °F) for 6-8 minutes each until pale gold and crisp; let cool completely.
- Stack the crisp pastry rounds, spreading a generous layer of dulce de leche between each one and finishing with dulce de leche on top; press gently so the layers settle.
- Whisk the egg whites over a pan of simmering water with the remaining sugar and the vanilla until the sugar dissolves and the mixture reaches 71 °C (160 °F), then whisk off the heat until glossy and it holds stiff peaks, for a safely cooked Italian meringue.
- Swirl the meringue generously over the top and sides of the cake and lightly scorch it with a kitchen torch or under a hot broiler for a few seconds until golden in spots.
- Chill the rogel for at least 2 hours so the layers soften slightly; a portion is one thin wedge cut from the whole cake.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 437 kcal | 21% |
| Carbohydrates | 68 g | |
| Water | 38.8 mL | |
| Fiber | 0.68 g | 2% |
| Protein | 8.7 g | 18% |
| Tryptophan | 0.07 g | |
| Threonine | 0.19 g | |
| Isoleucine | 0.25 g | |
| Leucine | 0.43 g | |
| Lysine | 0.26 g | |
| Methionine | 0.14 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.29 g | |
| Tyrosine | 0.19 g | |
| Valine | 0.3 g | |
| Histidine | 0.13 g | |
| Fat | 14.4 g | |
| Monounsaturated | 4.2 g | |
| Polyunsaturated | 0.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.59 g | |
| Saturated | 8.6 g | |
| Trans-Fats | 0.19 g | |
| Cholesterol | 70.1 mg | |
| Calcium | 138 mg | 14% |
| Copper | 0.05 mg | 6% |
| Iron | 1.4 mg | 8% |
| Magnesium | 19.4 mg | 6% |
| Manganese | 0.18 mg | 10% |
| Phosphorus | 145 mg | 21% |
| Potassium | 241 mg | 5% |
| Selenium | 15.5 µg | 28% |
| Sodium | 180 mg | |
| Zinc | 0.69 mg | 9% |
| Thiamin (vitamin B1) | 0.21 mg | 19% |
| Riboflavin (vitamin B2) | 0.44 mg | 40% |
| Niacin (vitamin B3) | 1.6 mg | 12% |
| Pantothenic acid (vitamin B5) | 0.69 mg | 14% |
| Pyridoxine (vitamin B6) | 0.03 mg | 2% |
| Folate (vitamin B9) | 56 µg | 14% |
| Cobalamin (vitamin B12) | 0.26 µg | 11% |
| Choline | 70.5 mg | 17% |
| Vitamin A | 132 µg | 19% |
| Vitamin C | 1.3 mg | 2% |
| Vitamin D (D2 + D3) | 9.6 IU | 2% |
| Vitamin E | 0.52 mg | 3% |
| Vitamin K | 1.6 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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