Rogel (cake)

The torta Rogel, or simply Rogel, is an Argentine variant of mille-feuille cake made with layers of puff pastry, dulce de leche filling and Italian meringue topping.

History

The Rogel cake is attributed to Charo Balbiani, who in the 1960s in Buenos Aires modified a Dutch mille-feuille cake by replacing the fruit jam with dulce de leche, giving rise to the classic [List of Argentina|Argentine sweets and desserts|Argentine dessert]. The Balbiani family registered the recipe, and despite a temporary halt to production, Rogel has remained a classic of Argentine pastry.