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 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.