Rogel

Paulina Cocina’s Rogel stacks thin baked dough discs with dulce de leche repostero and finishes them with its own meringue. The selected version makes eight discs and uses the recipe’s separate dough and meringue sugar portions.

Flour, salt and dough sugar are mixed in a bowl. Supplied yolks, water and supplied melted butter form the dough, which is kneaded by hand on the counter for one minute and covered with film for an hour. Eight portions become small balls and are stretched thin.

The discs go onto a floured baking tray and are pricked with a fork. They bake at 200°C for eight to ten minutes, until lightly golden, and cool before dulce de leche is spread between them. The final disc has no dulce de leche above it.

For the selected base anchoring, a little of the same dulce de leche goes onto a plate beneath the first disc. If the dulce is too hard to spread, the publisher allows a little warming to soften it; each filled layer is pressed gently as the cake is assembled.

The supplied whites and meringue sugar are stirred over a gentle direct heat until the sugar dissolves. Off the heat, the listed lemon drops are added and an electric mixer beats the meringue until cool and firm. A spatula spreads it over the last disc and forms decorative peaks.