 A whole Rogel cake | |
| Alternative names | Torta Rogel |
|---|---|
| Type | Pastry, cake |
| Course | Dessert |
| Place of origin | Argentina |
| Created by | Charo Balbiani |
| Main ingredients | Puff pastry, dulce de leche, Italian meringue |
The torta Rogel, or simply Rogel, is an Argentine variant of mille-feuille cake made with layers of puff pastry, dulce de leche filling and Italian meringue topping.[1]
History
The Rogel cake is attributed to Charo Balbiani, who in the 1960s in Buenos Aires modified a Dutch mille-feuille cake by replacing the fruit jam with dulce de leche, giving rise to the classic Argentine dessert. The Balbiani family registered the recipe, and despite a temporary halt to production, Rogel has remained a classic of Argentine pastry.[2][3][4]
Gallery
The whole Rogel cake cut in half
Slice of Rogel cake on a plate
Sliced Rogel cake
Rogel cake without Italian meringue topping
References
- ↑ "Torta Rogel". Paulina Cocina (in Spanish). Retrieved 2025-09-20.
- ↑ "Nuestra historia: una tradición argentina, una historia familiar". Rogel (in Spanish). Retrieved 2025-09-20.
- ↑ "Rogel, historia de un postre auténticamente argentino". Cucinare (in Spanish). Retrieved 2025-09-20.
- ↑ "La historia del postre con dulce de leche que amamos los argentinos". Clarín (in Spanish). Retrieved 2025-09-20.
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