Sharing a traditional handcrafted alfajor filled with dulce de leche and covered with meringue, the Rogel is of Argentine origin and has a history spanning over forty years, thanks to María del Rosario and Ricardo Balbiani. They were the ones who began making this type of alfajor, inspired by a European recipe and also by one sold at a shop in the Belgrano neighborhood. The classic Rogel is a four-layer alfajor with dulce de leche...
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Ingredients
For the dough
heavy cream300g
flour300g
salt1pinch
For the filling
dulce de leche800g
Swiss Meringue
egg whites3
sugar240g
Nutrition (per serving)
Calories
888.8kcal (44.44%)
Protein
6.2g (12.3%)
Carbs
107.5g (39.11%)
Sugars
85.3g (100%)
Healthy Fat
15.8g
Unhealthy Fat
29.8g
% Daily Value based on a 2000 calorie diet
How to make Dulce de Leche Alfajor Rogel-Style
Dough
- Step 1
In a bowl, sift the flour with the salt and form a well in the center.
- Step 2
Add the heavy cream to the center and mix until a dough forms. Be careful not to overwork the dough.
- Step 3
Divide the dough into 8 equal portions, place them on a tray, cover with a cloth, and let them rest for one hour in a cool place.
- Step 4
Roll out each portion with a rolling pin on a lightly floured surface, forming circles about 20 cm in diameter and 1 mm thick.
- Step 5
Place the circles on a greased baking sheet and prick them with a fork.
- Step 6
Bake in a preheated oven at 180°C for about 10 minutes.
- Step 7
Remove from the oven and let cool.
Assembly
- Step 1
Place one dough circle on a serving plate and spread a layer of dulce de leche on top.
- Step 2
Cover with another dough circle and repeat the process until all the circles are stacked, finishing with a dough circle on top.
Swiss Meringue
- Step 1
In a bowl, combine the egg whites and sugar.
- Step 2
Place the bowl over a double boiler, stirring constantly until the mixture is warm and the sugar dissolves completely.
- Step 3
Remove from the heat and beat with an electric mixer until the meringue becomes glossy and holds stiff peaks.
- Step 4
To decorate the alfajor, transfer the meringue to a piping bag fitted with a star tip and pipe small peaks close together over the surface.
- Step 5
Place the alfajor in a hot oven briefly to lightly brown the meringue, then remove.
Nutrition (per serving)
Nutrition (per serving)
Calories
888.8kcal (44.44%)
Protein
6.2g (12.3%)
Carbs
107.5g (39.11%)
Sugars
85.3g (100%)
Healthy Fat
15.8g
Unhealthy Fat
29.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is not overworked to maintain a tender texture.
Use a high-quality dulce de leche for the best flavor.
When making the meringue, ensure the sugar is fully dissolved to achieve a smooth texture.
If you don't have a piping bag, you can use a plastic bag with a small hole cut in one corner.
Store the alfajor in a cool place to maintain its texture and flavor.
FAQS
Can I use store-bought dulce de leche?
Yes, store-bought dulce de leche works perfectly for this recipe. Just ensure it is of good quality for the best results.
How do I know when the meringue is ready?
The meringue is ready when it becomes glossy and holds stiff peaks when you lift the mixer.
Can I make the dough circles ahead of time?
Yes, you can bake the dough circles in advance and store them in an airtight container until ready to assemble.
What can I use if I don’t have a double boiler?
You can use a heatproof bowl placed over a pot of simmering water, ensuring the bowl does not touch the water.
How should I store the alfajor?
Store the alfajor in a cool, dry place. If the weather is warm, you can refrigerate it, but allow it to come to room temperature before serving.
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