The classic Argentinean Rogel in all its splendor: crispy rustic layers with lots of dulce de leche covered with a delicious Swiss meringue. La clásica torta Rogel de Argentina en todo su esplendor: capas crocantes con mucho dulce de leche cubiertas con un riquísimo merengue suizo.
Torta Rogel argentina, cosa è storia, ingredienti e ricetta Gaucho News
"Torta Rogel" is a traditional dessert of Argentinian cuisine, often called the Argentinian millefeuille by Europeans and Americans due to some similarities between the two. It's originally a cake made of several layers of crunchy biscuits that are both relatively thin and irregular. Rogel cake is one of the most loved cakes in Argentina. You can find it in every big or small bakery throughout the country. It's also a favorite for events and meetings. This cake consists of many thin, crunchy cookies with a neutral flavor that we layer with dulce de leche. Rogel, also called torta rogel, is a traditional Argentinian cake made from milk jam and Italian meringue. It comes in the form of several layers of crunchy cookie discs. Rogel is quite long to make but it is worth it. What is rogel? Rogel Torta, an Argentinian decadent dessert made of crispy, thin pastry layers sandwiched between Dulce de Leche and topped with meringue. Few months back, I had my first attempt on making Dulce de Leche from scratch, old style, whisking and praying that will come together.
Torta rogel Los secretos para que te quede deliciosa Nueva Mujer
Cake Rogel (Torta Rogel, Rogel Alfajor) Rogel is a classic Argentinian dessert consisting of numerous thin layers of dough that are topped with a creamy dulce de leche spread. The cake traditionally includes eight layers, while the top is usually decorated with Italian meringue. The Rogel Cake (Torta Rogel) A very original dessert I'm really not sure we should call a cake, but anyways this is a traditional dessert recipe from Argentina; its main ingredient is the dulce de leche, sandwiched between flat layers of dough; and the last layer is topped with a meringue, arranged in a special way with a pastry bag. Torta rogel is popular at weddings, birthdays, and other festive celebrations in Argentina. While there are a few components to making this cake, they come together fairly easily, and make for an impressively tall layer cake. Clásico postre Argentino, lleno de dulce de leche, muchas capas y el clásico merengue italianoIngredientes para una tartera de 28 cm de diametro:Masa600 grs.
Torta Rogel, The Classic Argentine Cake
Argentina, in particular, stands out with its sumptuous feasts, juicy steaks, and vibrant wines. However, there's a sweet secret that's just waiting to be discovered: the Rogel Torta. The mouthwatering aroma, the delightful crunch of layered dough, and the rich, sweet embrace of dulce de leche… La Torta rogel es un postre emblemático y popular en Argentina. Se trata de una exquisita y delicada combinación de capas de masa hojaldrada y dulce de leche, que se intercalan formando una torta alta y elegante. Esta delicia se ha convertido en un clásico en las mesas argentinas, tanto en eventos especiales como en celebraciones familiares.
Torta RogelMasaIngredientes500 gr Harina 0000 (o la más refinada y sin leudante que consigas)1 cdta Sal100 gr Manteca o mantequilla sin sal pomada5 uni. 1 cucharadita de sal agua (si la masa la necesita) 1 bote de dulce de leche Márdel (para el relleno) Ingredientes para el merengue suizo 3 claras de huevo L 150 g de azúcar Preparación MASA Mezcla todos los ingredientes: el huevo, las yemas, la sal y la harina. Puedes hacerlo manualmente o con la ayuda de un robot de cocina.
Chicken in a Cherry Sauce Torta Rogel
Torta Rogel Pastelería Torta Rogel INGREDIENTES Rinde 👉 Una torta de 22 cm. Para la masa: - Harina 0000 500 g. - Sal 5 g. - Yemas 6. - Huevo 1. - Agua 125 cc. - Alcohol 1 cda sopera. - Manteca 75 g. Para el armado: - Dulce de leche repostero 1 kg. - Azúcar 240 g. - Agua 80 cc. - Claras 4. MIRÁ EL PASO A PASO MIRÁ EL VIDEO Preparación. - Unir todos los ingredientes de la masa. - Amasar. - Dejar descansar en la heladera 1 hora. - Separar en 8 bollos. - Estirar la masa hasta convertir cada bollo en un disco de 1 mm de alto. - Hornear cada disco en asadera enmantecada entre 5 y 10 minutos. - En caliente intercalar los discos con el dulce de leche.
