INGREDIENTS
- Steps:
- 1&cooking-recipesx20e3; Time.
- 2&cooking-recipesx20e3; Portioned and reduce.
- 3&cooking-recipesx20e3; Baked.
- 4&cooking-recipesx20e3; Merengue.
- 5&cooking-recipesx20e3; Meeting and ornament.
- For the mass:
grate 1 22 cm cake.
- – Flour 0000 500 g.
- – Sal 5 g.
- – Yolks 6 items.
- – Egg 1 unit.
- – Water 125 cc.
- – Alcohol 1 tablespoon soup.
- – Butter 75 g.
- For the meeting
- – Dulce de leche pastry chef 1 kg.
- – Sugar 240 g.
- – Water 80 cc.
- – Whites 4 pcs.
Do you need to learn to put together the basic ROGEL CAKE ? By following these 5&cooking-recipesx20e3; key steps you’ll be very wealthy!
PROCEDURE:
1. For the rogel dough, place the flour with the salt in a bowl and make a volcano, making a gap within the heart.
2. Combine the yolks, egg and water in a container and incorporate all of the liquids into the middle of the flour. Combine little by little, add the alcohol and proceed mixing till all of the components are mixed.
3. Add the delicate butter and knead till you obtain a clean dough.
4. Wrap in plastic wrap and let it relaxation, ideally for half a day.
5. Take away from the chilly, divide into 9 balls and roll out with a rolling pin as skinny as we will.
6. Prick it with a fork or a baker’s spade and reduce 22 cm circles.
7. Place the discs one after the other in a preheated oven at 180°C till they’re golden brown, roughly 8 to 10 minutes.
8. As soon as they’re cooked, allow them to cool on a rack.
9. Place the dulce de leche in a pastry bag and start to assemble the rogel cake, overlaying with a skinny layer of sweet on one of many disks, cowl with one other and repeat the sequence, alternating sweet and dough.
10. After getting achieved between 7 and eight layers of sweet, end with a disk of dough and generate mild stress together with your fingers to make it even.
11. 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.
12. 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.
13. Improve the pace once more and beat till you obtain a agency and glossy meringue.
14. Place in a pastry bag with a clean quantity 12 nozzle and make flakes over the complete floor.
