INGREDIENTS
- Time:
- – Flour 500 g.
- – Bitter cacao 100 g.
- – Melted butter 100 g.
- – Brown sugar 80 g.
- – Heat water 100 cc.
- – Yolks 5 models.
- Stuffed:
- – Dulce de leche pastry chef 1 kg.
- Merengue:
- – Whites 4 pcs.
- – Sugar 240 g.
For followers of sweets we convey you this CHOCOLATE ROGEL cake stuffed with dulce de leche and meringue that may’t take any extra!!
PROCEDURE:
1. Put the 0000 flour and cocoa powder in a bowl.
2. Soften the butter, add the nice and cozy water and the yolks. Combine and add to the dry bowl.
3. Type the dough, stretch and make 10 layers with a 22 cm Ring. Prick and place within the medium oven for 10/quarter-hour.
4. Assemble and fill every layer with the dulce de leche pastry chef.
5. Make an Italian meringue with 4 egg whites and 240% sugar.
6. Embellish the final layer with the meringue
