Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 cup of sugar
- 1/2 cup of unsalted butter, softened
- 2 egg yolks
- 1/2 cup of milk
- 1 teaspoon of vanilla extract
- 1 can of dulce de leche
- 1 cup of shredded coconut
Special equipment needed:
- Rolling pin
- Parchment paper
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour, cornstarch, and sugar.
3. Add the softened butter and mix with an electric mixer until the mixture is crumbly.
4. Add the egg yolks, milk, and vanilla extract to the mixture and mix until a dough forms.
5. Divide the dough into 6 equal parts and roll each part into a thin circle using a rolling pin.
6. Place each circle on a parchment-lined baking sheet and bake for 10-12 minutes or until golden brown.
7. Once the circles are baked, let them cool completely.
8. Spread a layer of dulce de leche on top of one of the circles and sprinkle shredded coconut on top.
9. Repeat the process with the remaining circles, stacking them on top of each other with dulce de leche and coconut in between each layer.
10. Once all the layers are stacked, cover the entire cake with shredded coconut.
11. Chill the cake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes per circle
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 380
Fat: 20g
Carbohydrates: 45g
Protein: 4g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened.
- You can use store-bought dulce de leche instead of making your own.
Variations:
- You can add chopped nuts or dried fruit to the layers for added texture and flavor.
- You can use chocolate ganache instead of dulce de leche for a chocolatey twist.
Tips and tricks:
- Make sure to roll the dough circles thin to ensure they bake evenly.
- Let the circles cool completely before stacking to prevent them from breaking.
- Use a serrated knife to cut the cake for clean slices.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake is best served chilled, but you can warm it up in the microwave for a few seconds if desired.
Presentation ideas:
Serve the cake on a cake stand or platter and sprinkle extra shredded coconut on top for a pretty presentation.
Garnishes:
Fresh berries or whipped cream make great garnishes for this cake.
Pairings:
Serve with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
This cake is best served on its own as a dessert.
Troubleshooting advice:
- If the dough is too crumbly, add a little more milk to help it come together.
- If the circles are too thick, they may not bake evenly. Make sure to roll them thin.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent spoilage.
Food history:
Rogel de coco is a traditional Argentine dessert that is often served during special occasions and holidays.
Flavor profiles:
This cake is sweet and creamy with a crunchy coconut topping.
Serving suggestions:
Serve the cake chilled for the best texture and flavor.
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Region: Spanish