The Rogel Cake is more than just a dessert in Argentina; it's a celebration in layers. It can be described as an elegant, crunchy, and sweet tower that combines the best of a cake and a large alfajor (South American sandwich cookie). It features very thin layers of dough that crackle with every bite, bathed in rich and exquisite Dulce de Leche, and crowned with a mountain of firm, shimmering Italian Meringue. It is, quite simply, finger-licking good.
At Club de Cocina, we know that the best version is the one that guarantees perfection and stability, which is why we focus on the recipe shared by master pastry chef Osvaldo Gross. His method not only simplifies the process but elevates the quality of every single component. If you are a curious cook or a complete novice in baking, this detailed guide is your passport to Rogel success.
The History Behind the Trademark
For over 40 years, a family of entrepreneurs has been making this famous alfajor, and few know it is a registered trademark. It is ideal for accompanying a round of mate, for tea time, or for dessert. The Rogel, an artisan alfajor made with dulce de leche and meringue, is a registered trademark.
María del Rosario “Charo” and Ricardo Balbiani began 45 years ago preparing and selling an alfajor with a European recipe in restaurants in Buenos Aires. “The Rogel already existed and was known. I loved the brand,” Ricardo recalls. It was a four-layer alfajor, with rather liquid dulce de leche and covered with Italian meringue.
In the early 90s, the Rogel manufacturer passed away, and the family sold the machines. The Balbianis did not hesitate. “We bought the machines and were very happy because in the agreement we also kept the brand.” They quickly registered the Rogel brand, and thus began the second stage of this product, which remains intact today with all its artisanal value.
The Authentic Rogel and Its Secrets
A private house adapted to meet high demand is now the artisanal factory for this product. Charo Balbiani confirms that “the dough is all kneaded by hand because it comes out much better.” The assembly is also manual. Twenty years ago, the Balbianis incorporated a new option. “The one we have made from the beginning has 8 layers of dough with dulce de leche and covered with a white glaze. Later we incorporated a softer Rogel with Italian Meringue, which is used more for parties,” explains Ricardo.
This is a great recipe in the Osvaldo Gross version. I remember listening to him with his usual composure and precision, sharing the Rogel recipe. He started by explaining that this was not just any alfajor. “There are a million alfajores, but this one,” he said, pointing to the dough, “is a very particular dough that became fashionable about 20 years ago. It uses equal parts wheat flour and heavy cream.”
He took the 300 grams of flour and added 300 grams of double cream. He continued, explaining the variants: “We can do it with common, classic cream. But double cream... that has much more sumptuousness, a higher fat content.”
The Secret to Perfect Dough: Why Double Cream is Key
The true genius of this recipe lies in its simplicity: the dough only requires two main ingredients (flour and cream). Osvaldo Gross insists on the use of double cream (also known as heavy whipping cream or crema doble).
The high-fat ratio in double cream acts as a protective shield, inhibiting gluten formation when mixed with the flour. In Rogel dough, we want the dough to be delicate, crunchy, and to shatter easily in the mouth. This guarantees those thin, melt-in-your-mouth layers that are the signature of a perfect Rogel.
The Heart of the Dessert: Baker's Dulce de Leche
Another critical point for Rogel stability is the filling choice. We distinguish between standard dulce de leche and Dulce de Leche Repostero (baker's dulce de leche). The baker's version is much firmer, thicker, and has less moisture. If you use the standard spread, it will slide out between the layers, collapsing the cake's structure.
Ingredients and Steps
Ingredients
For the Dough: 300 g all-purpose flour 300 g heavy cream (preferably double cream) 1 teaspoon baking powder (optional) 1 teaspoon salt
For the Filling Baker's Dulce de Leche (repostero)
For the Italian Meringue 2 egg whites 150 g granulated sugar 50 ml water 1 teaspoon lemon juice or apple cider vinegar
Step-by-Step Instructions
1. Prepare the Dough
Mix the ingredients: In a bowl, place the 300 g of flour and add the 300 g of heavy cream (double cream). Add a pinch of salt and, if desired, a teaspoon of baking powder to make the dough airier. Form the dough: Mix until a uniform dough is obtained. If you prefer, you can add lemon zest or vanilla extract. Rest the dough: Wrap the dough in plastic wrap and refrigerate for 2 to 3 hours, or overnight.
2. Roll and Cut the Dough
Roll out the dough: Once rested, roll out the dough on a floured surface until it is approximately 3 mm (1/8 inch) thick. Cut the discs: Using a round cutter or a plate, cut out discs approximately 20 cm (8 inches) in diameter. Prick the discs: Use a fork to prick the dough to prevent bubbles from forming during baking.
3. Bake the Layers
Bake: Place the discs on an ungreased baking sheet and bake at 190-200°C (375-400°F) for 7-10 minutes, until golden brown. Cool: Remove the layers from the oven and let them cool completely.
4. Assemble the Rogel
Assemble the layers: Place a dough disc, cover it with a layer of Baker's Dulce de Leche, and repeat the process with all layers. Do not overfill with dulce de leche to prevent it from falling apart.
5. Prepare the Italian Meringue
Make the syrup (almíbar): In a saucepan, heat the sugar with the water and lemon juice until it reaches a temperature of 120°C (248°F) (soft-ball stage/firm bubbling). Whip the egg whites: While the syrup is cooking, beat the egg whites to stiff peaks. Once the syrup is ready, incorporate it in a thin stream while continuing to beat until the meringue is firm and glossy.
6. Decorate
Cover with meringue: Using a piping bag or a spatula, cover the Rogel with the Italian meringue. (Optional) Brown the meringue: You can use a kitchen torch to lightly brown the meringue if desired.
Master Baker's Tricks for a Perfect Rogel
Troubleshooting and Expert Tips
- Dough Cracks When Rolling: The dough is likely too cold or has been overworked. Let it warm up for 10 minutes. Work quickly to prevent the fat from melting.
- The Meringue is Too Liquid or Weeping: The sugar syrup must reach exactly 120°C (248°F), which stabilizes the egg whites. After adding the syrup, continue beating until the bowl is completely cool to the touch.
Assembly and Storage
- For a Stable Cake: Chill the assembled Rogel (just dough and dulce de leche) for 30 minutes before applying the meringue.
- Storage: Consume within 48 hours. Store in the fridge, but let it sit at room temperature for 15–20 minutes before serving for the best crunchy texture.
