Torta Rogel with Empanada Discs

Name: Torta Rogel with Empanada Discs
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 8 Portionen
Ingredients: 6 piece dough discs for empanadas; 1 tbsp dulce de leche pastry; 2 tbsp colonial dulce de leche; 2 piece egg whites; 120 gramos sugar; 1 tsp cornstarch

Cake

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This Torta Rogel with empanada discs is a practical and delicious version of the classic Argentine dessert. Instead of the traditional dough, we use empanada discs, which greatly simplifies the preparation. Dulce de leche, that irresistible delicacy, is the absolute protagonist, interspersed between the crispy layers. The Italian meringue topping gives it an elegant and sweet touch that perfectly complements the flavor of the dulce de leche. Ideal for celebrations or simply to give yourself a sweet treat. Go ahead and try this easy and quick version of the Torta Rogel! It is prepared in a short time and the result is spectacular.

Ingredients (6 ingredients)

6 piece dough discs for empanadas
1 tbsp dulce de leche pastry
2 tbsp colonial dulce de leche
2 piece egg whites
120 gramos sugar
1 tsp cornstarch

Preparation (8 steps)

Prepare the empanada discs

Stretch each of the 6 dough discs for empanadas with a rolling pin until they are thinner. This step is performed outside the Thermomix.

Cook the empanada discs

Take the lids to a baking sheet suitable for oven, prick them with a fork and cook them in the oven preheated to 200-220 °C for about 5 minutes or until they are lightly golden. This step is performed outside the Thermomix.

Mix the dulce de leches

In a bowl, mix 1 tablespoon of dulce de leche pastry with 2 tablespoons of colonial dulce de leche. This step is performed outside the Thermomix.

Assemble the cake

When the lids are cold, spread the first one with abundant dulce de leche, making sure to reach the edges. Superimpose the second dough and also spread it. Repeat until using the fifth lid. The sixth lid is reserved without spreading. This step is performed outside the Thermomix.

Prepare the syrup

Place 120 grams of sugar and 2 tablespoons of water in a microwave-safe container. Dissolve a little and heat in the microwave for 1 minute and a half. This step is performed outside the Thermomix.

Beat the egg whites with cornstarch

Thermomix® Setting

3 min/Speed 3.5

Place the Schmetterling/Rühraufsatz. Add 2 egg whites and 1 dessert spoon of cornstarch in the glass. Beat 3 Min./Stufe 3.5.

180

Incorporate the syrup into the meringue

Thermomix® Setting

5 min/Speed 3.5

With the Thermomix running at Stufe 3.5, pour the hot syrup over the egg whites in the form of a thread. Continue beating 5 Min./Stufe 3.5 until the meringue is cold and forms peaks.

300