INGREDIENTS
- Time:
- – Milk cream 300 cc.
- – Salt 1 tsp.
- – Flour 0000 300 g.
- Stuffed:
- – Dulce de leche confectioner c/n.
- Merengue:
- – Sugar 240 g.
- – Water 80 cc.
- – Whites 4 pcs.
ROGEL CAKE, a traditional pastry dulce de leche and a whole lot of meringue
PROCEDURE:
1. For the dough, place the flour in a bowl together with the salt and the heavy cream. Combine and knead.
2. Assemble a cylinder and reduce 7 equal buns. Roll out every bun to the identical diameter, very skinny.
3. Place on a greased plate, prick and bake in a preheated medium oven for about 5 minutes (or till golden brown).
4. For the Italian meringue, place the sugar in a saucepan and canopy with water, carry to a boil till you obtain a syrup at 121°C, a dense syrup with even bubbles.
5. Beat the egg whites till stiff and after they attain their peak, take away the cooking syrup and incorporate it in a thread, beating at medium pace.
6. Enhance the pace once more and beat till you obtain a agency and glossy meringue.
7. To assemble, make a tower of dough with dulce de leche and enhance with meringue and burn.
