Alfajor Rogel! This is a wonderful cake famous in Argentina. It's traditionally made for special occasions, Christmas and other celebrations. The cake is made up of delicious layers of very thin sweet pastry, sandwiched together with Dulce De Leche then covered with a beautiful meringue.

Alfajor Rogel! This is a wonderful cake famous in Argentina. It's traditionally made for special occasions, Christmas and other celebrations. The cake is made up of delicious layers of very thin sweet pastry, sandwiched together with Dulce De Leche then covered with a beautiful meringue. | Lovefoodies.com

Alfajor Rogel! Gosh! This is a wonderful show stopper cake and I can see why it is such a popular recipe in Argentina.

What is Alfajor Rogel?

This is an Argentinian cake, traditionally made for special occasions such as Christmas and other celebrations. The cake is made up of delicious layers of very thin sweet pastry, sandwiched together with Dulce De Leche then covered with a beautiful meringue.

It sounds and looks hard to make, doesn't it? Well, worry not! This is an incredibly easy recipe, and simply broken down into 3 parts, so you have the pastry layers, the filling, and then the meringue. When you read through the recipe, there are no hard parts, it is all very easy. It does take a little time to roll the pastry out but otherwise, it doesn't even take that long to prepare.

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This recipe has been generously shared by one of our Lovefoodies supporters, Carina Duclos. Carina is from Argentina and often makes traditional recipes for her family, this being one of them.

Prep Time

40 minutes

Cook Time

5 minutes

Serves

8 - 10 servings

Ingredients you'll need

The Pastry layer

  • Egg yolks
  • Whole egg
  • Vegetable oil
  • Flour, All purpose, sifted
  • Salt

The Meringue layer

  • Egg Whites
  • Sugar

The Filling layer

  • Dulce de Leche - try and get the best quality you can!
Alfajor Rogel, dulce de leche

Instructions

1. Preheat oven to 375 F.

Make the pastry

Add all the pastry ingredients together in a mixing bowl, and using your fingers, work the mixture until it is smooth and forms a dough. It will be quite sticky.

Alfajor Rogel, making pastry

Divide the dough into 5 equal balls and rest for 20 minutes.

Alfajor Rogel, divide dough in to 5 equal balls

2. On a floured surface, roll out each dough ball into a circle as thinly as possible. (see photos below so you have an idea of how thin.)

Alfajor Rogel, roll out pastry discs


3. Place each disc of pastry on a baking sheet and bake for 5 to 7 minutes until crispy.

Alfajor Rogel, bake the pastyry

Allow to cool on a rack. As they cool, they will crisp up more.

Alfajor Rogel, bake the pastyry
Alfajor Rogel, bake the pastyry
Look how thin and crisp the pastry is when baked

Assemble the layers


4. Place one baked disc on the serving plate.

Use an oven-proof plate as this will go under the broiler/grill for a few minutes at the end.

Then evenly spread dulce de leche all over the surface of the disc.

Place another disc on top, spread more dulce de leche, and repeat with the remaining discs until the final disc, leave that free from dulce de leche.

You can spread as much or as little dulce de leche on each layer as you like. Obviously the more, the sweeter your cake will be!

Alfajor Rogel, adding dulce de leche layer

Make the meringue


5. In a clean bowl, add the egg whites and whisk until foamy. Then, whilst keeping the whisk on, add 1 tablespoon of sugar at a time until all the sugar is used. gradually, the egg whites will become stiff and shiny.

Alfajor Rogel, make meringue layer


6. Spread the meringue mixture on the top and sides of the cake

Alfajor Rogel, make meringue layer

and make little peaks with the back of a spoon.

Alfajor Rogel, make meringue layer
Make small peaks with the back of a knife or spoon

7. Place under the broiler/grill for a minute or two, until the peaks of the meringue become golden.

Alfajor Rogel, under broiler

Please watch at this point because it is very easy to burn the meringue if you get distracted!

Alfajor Rogel, golden


8. Place in the fridge overnight then slice for serving.

Alfajor Rogel! This is a wonderful cake famous in Argentina. It's traditionally made for special occasions, Christmas and other celebrations. The cake is made up of delicious layers of very thin sweet pastry, sandwiched together with Dulce De Leche then covered with a beautiful meringue. | Lovefoodies.com

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Alfajor Rogel! This is a wonderful cake famous in Argentina. It's traditionally made for special occasions, Christmas and other celebrations. The cake is made up of delicious layers of very thin sweet pastry, sandwiched together with Dulce De Leche then covered with a beautiful meringue. | Lovefoodies.com

Alfajor Rogel

Yield: 8 - 10
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes

Alfajor Rogel is a wonderful cake famous in Argentina. Traditionally made for special occasions, Christmas, & other celebrations. The cake is made up of delicious layers of very thin sweet pastry, sandwiched together with Dulce De Leche then covered with a beautiful meringue.

Ingredients

The Pastry:

  • 6 egg yolks
  • 1 egg
  • 2 tbsp vegetable oil
  • 1 Cup All Purpose Flour, Sifted
  • Pinch of Salt

The Meringue:

  • 6 Egg Whites
  • 12 Tablespoons Sugar

The Filling:

  • 1 Jar of Good Quality Dulce de Leche

Instructions

  1. Preheat oven to 375 F.
  2. Make the pastry by adding all the ingredients together in a mixing bowl, and using your fingers, work the mixture until it is smooth and forms a dough. It will be quite sticky. Divide the dough in to 5 equal balls and rest for 20 minutes.
  3. On a floured surface, roll out each dough ball into a circle as thinly as possible. (see photos below so you have an idea of how thin.)
  4. Place each disc of pastry on a baking sheet and bake for 5 to 7 minutes until crispy. Allow to cool on a rack. As they cool, they will crisp up more.

Assemble the layers:

  1. Place on baked disc on the serving plate. **Note, use an oven proof plate as this will go under the broiler/grill for a few minutes at the end. Then evenly spread dulce de leche all over the surface of the disc. Place another disc on to, spread more dulce de leche and repeat with the remaining discs until the final disc, leave that free from dulce de leche. You can spread as much or as little dulce de leche on each layer as you like. Obviously the more, the sweeter your cake will be!

Make the meringue:

  1. In a clean bowl, add the egg whites and whisk until foamy. Then, whilst keeping the whisk on, add 1 tablespoon of sugar at a time until all the sugar is used. gradually, the egg whites will become stiff and shiny.
  2. Spread the meringue mixture on the top and sides of the cake and make little peaks with the back of a spoon.
  3. Place under the broiler/grill for a minute or two, until the peaks of the meringue become golden. !***Please watch at this point because it is very easy to burn the meringue if you get distracted!
  4. Place in the fridge overnight then slice for serving.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 162mgSodium: 76mgCarbohydrates: 33gFiber: 0gSugar: 20gProtein: 7g

Nutrition information isn’t always accurate

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Here's a great selection of celebration cakes perfect for a party!

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