Rogel (cake)

The torta Rogel, or simply Rogel, is an Argentine variant of mille-feuille cake made with layers of puff pastry, dulce de leche filling and Italian meringue topping.^[1]

Rogel

A whole Rogel cake
Alternative names	Torta Rogel
Type	Pastry, cake
Course	Dessert
Place of origin	Argentina
Created by	Charo Balbiani
Main ingredients	Puff pastry, dulce de leche, Italian meringue
Media: Rogel

History

The Rogel cake is attributed to Charo Balbiani, who in the 1960s in Buenos Aires modified a Dutch mille-feuille cake by replacing the fruit jam with dulce de leche, giving rise to the classic Argentine dessert. The Balbiani family registered the recipe, and despite a temporary halt to production, Rogel has remained a classic of Argentine pastry.^[2][3][4]

Gallery

• 
  The whole Rogel cake cut in half
• 
  Slice of Rogel cake on a plate
• 
  Sliced Rogel cake
• 
  Rogel cake without Italian meringue topping