Torta Rogel

Ingredients

• 6 egg yolks
• 50 g butter, softened
• 30 ml milk
• 1 tbsp cognac or brandy
• 280 g plain flour, plus extra for rolling
• 1 tsp baking powder
• 1 pinch salt
• 800 g dulce de leche repostero
• 3 egg whites
• 180 g caster sugar
• 60 ml water

Before you cook

• Separate the eggs, keeping 6 yolks for the pastry and 3 whites for the meringue
• Soften the butter to the texture of mayonnaise
• Cut 6 sheets of baking paper and draw a 22 cm circle on each
• Stir the dulce de leche briefly so it spreads easily

Steps

1. Beat the yolks with the softened butter, the milk and the cognac until smooth.
2. Add the flour, baking powder and salt and work the mixture into a firm dough.
3. Knead the dough for 3 minutes, then wrap it and rest it for 30 minutes at room temperature.
4. Heat the oven to 180°C.
5. Divide the dough into 6 equal pieces.
6. Roll one piece out on a floured surface until it is paper thin, about 1.5 mm.
7. Lay the sheet on the marked baking paper and trim it to the circle with a knife or plate.
8. Prick the disc all over with a fork so it stays flat in the oven.
9. Bake the disc for 6 to 8 minutes, until pale gold and dry to the touch.
10. Slide it onto a rack to cool and crisp, and bake the remaining discs the same way.
11. Set one disc on a serving plate and spread 130 g of dulce de leche right to the edge.
12. Stack the next disc on top and press it down very gently so it does not crack.
13. Carry on stacking and filling until all six discs are used, leaving the top one bare.
14. Put the sugar and water in a small pan and boil to 118°C, when the syrup falls in a thick thread.
15. Whisk the egg whites to soft peaks in a stand mixer.
16. Pour the hot syrup into the whites in a thin steady stream with the whisk running.
17. Keep whisking for 8 minutes, until the meringue is stiff, shiny and no longer warm.
18. Pile the meringue over the top of the cake and swirl it into peaks with the back of a spoon.
19. Scorch the peaks with a blowtorch until they are tipped with brown.
20. Rest the cake for 2 hours before cutting, so the dulce de leche softens the pastry.