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1
Make the Yolk Pastry Dough
15 Mins
Room temperature, about 20°C (68°F)
Tip the sifted flour and salt into a large bowl and make a well in the centre. Add the 8 egg yolks, the melted butter, 60 ml of cold water and the rum. Mix with a fork, then knead on the bench for 2 to 3 minutes until the dough is smooth, firm and no longer sticky. Wrap it tightly in cling film and rest for 30 minutes at room temperature.
If the dough feels dry and crumbly, add cold water a teaspoon at a time; if it sticks, dust with a little flour rather than adding more.
Done when: The dough is smooth, firm and pliable, and holds its shape when pressed with a finger.
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2
Roll and Cut Eight Thin Discs
25 Mins
Room temperature, about 20°C (68°F)
Heat the oven to 180°C (350°F). Divide the dough into 8 equal pieces and roll each one on a lightly floured surface into a paper-thin round about 20 cm (8 in) across, turning it often so it stays even. Trim each round with a plate or cake ring as a guide, then prick all over with a fork so it does not puff up. Keep the discs covered with a cloth as you work so they do not dry out.
Roll from the centre outwards and lift the dough to turn it, rather than dragging it; thin spots tear and thick spots stay soft.
Done when: Each disc is almost see-through thin, even all over, and pricked with fork holes.
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3
Bake the Discs Until Crisp and Pale Gold
25 Mins
180°C (350°F)
Lay two discs on each lined baking tray and bake for 5 to 6 minutes until pale gold at the edges and crisp all over. They colour fast, so watch the last minute. Lift them onto a wire rack with a wide spatula and let them cool completely; they crisp up further as they cool. Repeat with the remaining discs.
Bake in small batches and set a timer: a disc can go from pale gold to burnt in under a minute.
Done when: The discs are pale gold, dry to the touch and snap when bent gently.
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4
Make the Italian Meringue
15 Mins
Sugar syrup heated to 115°C (239°F); egg whites at room temperature
Put the caster sugar and 60 ml of water in a small pan and heat, without stirring, until the syrup reaches 115°C (239°F) on a sugar thermometer. Meanwhile whisk the 4 egg whites in a clean, dry bowl until soft peaks form. With the mixer running, pour the hot syrup in a thin, steady stream down the side of the bowl, then keep whisking for 5 to 7 minutes until the meringue is thick, glossy and cool enough to touch.
Any grease or yolk in the bowl stops the whites from whipping, so wipe the bowl with a little vinegar first and dry it well.
Done when: The meringue stands in stiff, glossy peaks and holds its shape when the whisk is lifted.
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5
Stack the Layers with Dulce de Leche
10 Mins
Room temperature, about 20°C (68°F)
Place the first disc on a serving plate and spread about 100 g of dulce de leche edge to edge. Set the next disc on top and press down very gently, just enough to stick. Repeat with the remaining discs and dulce de leche, finishing with a plain disc on top. Keep the stack straight by checking it from the side as you go.
Spread the dulce de leche all the way to the edge: bare edges make the layers slide and the cake look unfinished when cut.
Done when: The stack is straight, eight layers tall, with dulce de leche visible in thin even lines between the discs.
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6
Crown with Meringue and Rest Before Slicing
10 Mins, Plus 30 Mins Resting
Room temperature, about 20°C (68°F)
Spoon the meringue over the top and sides of the cake and swoop it into soft peaks with the back of a spoon. Leave the cake to rest for at least 30 minutes so the discs soften slightly and the layers settle; this makes clean slices possible. Cut with a long, sharp knife, wiping the blade between cuts, and serve at room temperature.
A hot, dry knife cuts through meringue without dragging it; dip the blade in hot water and wipe it dry before each slice.
Done when: The meringue holds soft peaks, the cake slices cleanly, and each slice shows crisp layers and dulce de leche.
auto_awesome Finishing Touches & Plating
Rest the finished rogel for 30 minutes, then cut into 10 slices with a hot, dry knife and serve at room temperature with black coffee.
Argentina
1h 25m
