Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 cup of unsalted butter, softened
- 3 egg yolks
- 1/2 cup of granulated sugar
- 1/2 cup of water
- 1 can of dulce de leche (14 oz)
- 1 cup of heavy cream
- 1 tsp of vanilla extract
- 1/4 tsp of salt
Special equipment needed:
- Parchment paper
- Rolling pin
- Pastry cutter
- Electric mixer
- 9-inch round cake pan
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, sift together the flour and cornstarch.
3. Add the softened butter and mix with an electric mixer until the mixture is crumbly.
4. Add the egg yolks and mix until the dough comes together.
5. Divide the dough into 6 equal parts.
6. On a floured surface, roll out each part of the dough into a thin circle.
7. Place each circle on a baking sheet lined with parchment paper.
8. Bake the circles for 10-12 minutes or until golden brown.
9. In a saucepan, combine the sugar and water and cook over medium heat until the sugar dissolves.
10. Increase the heat to high and cook until the mixture turns into a caramel color.
11. Remove from heat and let it cool for a few minutes.
12. Dip each baked circle into the caramel and let it cool.
13. In a mixing bowl, beat the heavy cream until stiff peaks form.
14. Add the vanilla extract and salt and mix until combined.
15. Spread a layer of dulce de leche on top of each caramel-coated circle.
16. Stack the circles on top of each other, spreading a layer of whipped cream between each layer.
17. Cover the entire cake with whipped cream and decorate with caramel drizzle.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 420
Total fat: 24g
Saturated fat: 15g
Cholesterol: 135mg
Sodium: 130mg
Total carbohydrates: 47g
Dietary fiber: 0g
Sugar: 31g
Protein: 4g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter.
- You can use store-bought caramel sauce instead of making your own.
- You can use whipped topping instead of heavy cream.
Variations:
- You can add sliced bananas or strawberries between the layers.
- You can add chopped nuts on top of the whipped cream.
- You can use chocolate ganache instead of caramel.
Tips and tricks:
- Make sure to roll out the dough thin enough to get crispy layers.
- Let the caramel cool for a few minutes before dipping the circles to avoid burning yourself.
- Use a serrated knife to cut the cake for clean slices.
Storage instructions:
Store the cake in the refrigerator for up to 3 days.
Reheating instructions:
The cake is best served cold, but you can microwave it for a few seconds to soften the caramel.
Presentation ideas:
Serve the cake on a cake stand and decorate with caramel drizzle and whipped cream.
Garnishes:
Garnish with chopped nuts or fresh fruit.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
This cake is a dessert and doesn't require any side dishes.
Troubleshooting advice:
- If the dough is too crumbly, add a few drops of water to bring it together.
- If the caramel is too thick, add a tablespoon of water to thin it out.
- If the whipped cream is too runny, refrigerate it for a few minutes before using it.
Food safety advice:
Make sure to use fresh ingredients and store the cake in the refrigerator.
Food history:
Rogel de Caramelo is a traditional Argentine dessert that consists of layers of crispy pastry, dulce de leche, and whipped cream.
Flavor profiles:
This dessert is sweet, creamy, and crispy.
Serving suggestions:
Serve the cake as a dessert after a meal or for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Spanish
Taste: Rich, Sweet, Creamy, Buttery, Caramelized