• 1 1/2 cups flour
  • 9 eggs
  • 2 Tablespoons light rum
  • 2 Tablespoons water
  • 3/4 cup sugar
  • 4 tablespoons butter, room temperature
  • 1 jar La Salamandra Dulce de Leche


  1. In a bowl or on a large clean surface, place the flour and make a well in the middle. In the well, place 1 whole egg, 8 egg yolks, the rum, the water, 4 tablespoons of the sugar and the butter. Gently mix together the wet ingredients while slowly incorporating the flour from around the edge of your well. Slowly blend until a smooth dough is formed and set aside, covered with plastic wrap, for 30 minutes.
  2. Divide the dough into 8 to 10 equal portions. Roll each portion into a ball and set aside. Working with one at a time, roll each ball into a disc of about 10 inches. They'll need to be equal size, so the cake stacks evenly.
  3. Place the discs on a sheet pan lined with parchment paper and bake at 400 degrees until well-browned and crispy, about 6-8 minutes. You may have to work in batches, depending on the size of your oven. Set aside each disc until completely cool.
  4. When you are ready to serve the Rogel, beat 4 of the reserved egg whites on high speed until beginning to whiten. Slowly add 8 tablespoons of sugar while the mixer is running, beat to stiff peaks and get ready to assemble.
  5. Place a dollop of dulce de leche on the bottom disc of pastry and begin stacking. (There should be quite a bit of dulce de leche on each disc.) When complete, surround the entire cake with meringue. If you have a kitchen torch, torch the meringue to a crispy golden-brown and serve.
Rogel Cake is the traditional wedding cake of Argentina.

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