BEA'S TORTA ROGEL

 

  • Cooking Time: 60 (in freezer)
  • Servings: 10
  • Preparation Time: 30

Ingredients

  • 6 eggs
  • 6 tablespoons spoons of milk (1 spoon for each egg)
  • 1 tablespoon of melted butter
  • 1 tablespoon flour
  • 350g Dulce de Leche
  • 6 tablespoons baking sugar (1 spoon for each egg)
  • *the amount of eggs should be equal to the amount of layers you want your cake to be; 6 is good for a cake for about 10 portions

Directions

  • In a bowl, mix yolks, milk, melted butter, and flour. The dough must be soft but dry enough not to stick to a rolling pin.
  • Divide the dough into the amount of discs you will make (ie. 6 eggs = 6 discs)
  • Roll out each disc very thing. If you want to make them the same size, you can place a plate upside down on the disc and cut the edges.
  • Put each disc in the microwave at max power for about 1 minute on one side and then 30 seconds on the other side. It should be yellowish, dry, and have bubbles.
  • After taking the disk from the microwave, spread the dulce de leche immediately, being careful not to break the disk.
  • Continue microwaving discs and spreading dulce de leche, placing each disc on top of the other.
  • Finally, cover with merengue. For the merengue, place the egg whites in a double boiler and add baking sugar (1 spoon for each egg white, so 6 for this recipe).
  • Beat egg white and sugar in the double boilder until firm and stiff peaks form.
  • If you like, you can burn the top of the merengue.
  • Let cake cool in the fridge.

Notes

This is a freezer cake that is similar to Caramel Crunch Cake. I got it from my former roommate, Beatriz, when I lived in New York. She is from Uruguay.

Categories: Cake  Frozen 

Author Credit: Beatriz Medina

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