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! 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
Check out our handy Oven Temperature Conversion Guide!
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!
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.
Divide the dough into 5 equal balls and rest for 20 minutes.
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.)
3. 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
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!
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.
6. Spread the meringue mixture on the top and sides of the cake
and make little peaks with the back of a spoon.
7. 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!
8. Place in the fridge overnight then slice for serving.
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Recipe Card
Alfajor Rogel
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
- Preheat oven to 375 F.
- 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.
- 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.)
- 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:
- 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:
- 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.
- Spread the meringue mixture on the top and sides of the cake and make little peaks with the back of a spoon.
- 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!
- Place in the fridge overnight then slice for serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount 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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