ROGEL CAKE

INGREDIENTS

DOUGH

  • 100 g of Milkaut Profesional Butter
  • 500 g of pastry flour
  • 90 g of yolk
  • 90/100 ml of water
  • 30 ml of neutral alcohol
  • 3 g of salt

FILLING

  • 2 kg of Milkaut Profesional Dulce de Leche for Pastry

ITALIAN MERINGUE

  • 100 g of egg whites
  • 200 g of sugar
  • 100 ml of water
  • lemon juice as needed

MILKAUT SOLUTIONS

PROCESS

DOUGH

Mix all the ingredients until the dough is smooth and pulls away from the sides of the mixer bowl. Cover the dough with a cling film and keep it in the fridge. Stretch the dough to a thickness of about 3 mm and cut up discs of 20 cm diameter. Prick with a fork and cook in a hot oven until golden brown. Allow to cool on a wire rack. Set aside.

ITALIAN MERINGUE

Cook a syrup at 118 °C and pour into the whipping egg whites (previously skimmed with a few lemon drops) in a thin stream. Whisk the egg whites until the classic meringue peaks form and the mixer bowl is at room temperature. Set aside.

ASSEMBLY

Spread Milkaut Profesional Dulce de Leche for Pastry over a disk of dough. Repeat this process until the desired height for the cake is reached. Decorate the topping with Italian meringue peaks.

TAGS

MILKAUT SOLUTIONS

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