INGREDIENTS
- Makes 20 servings.
- Time:
- – 200 g of butter/butter.
- – 1kg + 140 g/8 cups + 2 tbsp. Of flour.
- – 12 yolks.
- – 2 eggs.
- – 180 cc / 3/4 cup of water.
- Stuffed:
- – 2 kg + 200 g of dulce de leche.
- Italian meringue:
- – 400 g / 2 cups of sugar.
- – 240 cc / 1 cup of water.
- – 250 cc / 1 cup egg whites / 6 egg whites.
- For the Italian meringue to return out excellent, it’s best to make use of a pastry thermometer.
ROGEL CAKE with the recipe from the genius of Maru Botana! So you may learn to put together it with all its methods and suggestions, and revel in it at house!
PROCEDURE:
Time:
1. In a non-metallic container, place 150 grams of the butter, cowl it with clear plastic paper and soften it within the microwave, at 30-second intervals, stirring between each, with out boiling. Let cool.
2. Place all of the flour on the counter. Make a gap in
the middle and put the yolks and eggs, the melted butter and the water. With each arms.
3. Begin mixing the liquids with the flour from the middle outward, little by little, incorporating increasingly flour, with out eradicating the sting till the top in order that the liquid doesn’t spill.
4. As soon as all of the substances are built-in, knead properly and, now and again, elevate the dough and let it fall immediately in opposition to the counter, to “awaken” the gluten within the flour. The dough shouldn’t be too dry or too moist, however tender, in order that it may be stretched properly.
5. Make a easy bun, cowl it with clear plastic wrap and let it relaxation for quarter-hour earlier than getting ready the Rogel layers.
6. Activate the oven at a average temperature (180 °C).
7. Roll the dough ball, shaping it right into a cylinder and, with a pointy spatula, divide it into 16 equal elements (first in half after which into 8 every).
8. With every half make a spherical bun and hold them collectively
on the counter, lined with clear plastic paper, in order that they don’t dry out whereas they’re stretched.
9. And baking one after the other.
10. Soften the remaining 50 grams of butter within the microwave, lined with clear plastic wrap, for a number of seconds.
11. Take one (or 2 or 3 if now we have one) can or spherical mildew base, 25 cm in diameter, paint it with a bit melted butter and place a bun. Along with your arms or with the assistance of a floured rolling pin, stretch the dough on the tin till
the sting.
11. Prick it with a fork in order that balloons don’t kind. Bake for 5-7 minutes or till the dough is dry and barely golden (it could shrink as much as 2cm).
12. Take out the primary layer and slide it onto a tray. Repeat the operation with the remainder of the buns and stack the baked layers earlier than filling. Allow them to cool earlier than stacking them. To stop them from getting moist. (If we work with extra cans, different layers could be ready outdoors.
whereas there’s one within the oven).
Stuffed:
1. Take the dish through which the cake shall be served and unfold it within the middle with 2 tablespoons of dulce de leche.
2. Place the primary layer on prime and unfold it with 2 and 1/2 tablespoons of dulce de leche, as much as the sting. It ought to be left with a sheet of dulce de leche as if it had been a cookie.
3. Repeat the process with the remainder of the layers.
Italian meringue:
1. Place the egg whites within the bowl to beat them and put the sugar with the water in a saucepan. Carry to average warmth. When the syrup begins to boil, it’s time to begin beating the egg whites at most velocity.
2. In the meantime, let the syrup boil till it reaches a “ball” level.
tender”. Whether it is managed with a thermometer, it’s best, it ought to attain 118 °C, or you may take out a bit with a spoon, drop a drop on the counter and, taking it along with your thumb and index fingers, see if the tender ball is assembled. At that time the syrup shall be prepared.
3. With the whites already properly whipped, and with out stopping beating them, pour the syrup little or no by little, within the type of a thread. Proceed beating for 25-Half-hour or till the meringue has cooled fully and feels heat while you contact the bowl, virtually at room temperature. With a spatula, make the meringue “wig” on the cake, masking solely the final layer.
