 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 |
Thetorta Rogel, or simplyRogel, is anArgentine variant ofmille-feuille cake made with layers ofpuff pastry,dulce de leche filling andItalian meringue topping.[1]
The Rogel cake is attributed to Charo Balbiani, who in the 1960s inBuenos Aires modified a Dutchmille-feuille cake by replacing the fruit jam with dulce de leche, giving rise to the classicArgentine 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]
