Torta Rogel

Rogel

A whole Rogel cake
Alternative names	Torta Rogel
Type	Pastry, cake
Course	Dessert
Place of origin	Argentina
Created by	Charo Balbiani
Main ingredients	Puff pastry, dulce de leche, Italian meringue
Media:Rogel

The torta Rogel, or simply Rogel, is an Argentine variant of mille-feuille cake made with layers of puff pastry, dulce de leche filling and Italian meringue topping. ^[1]

History

The Rogel cake is attributed to Charo Balbiani, who in the 1960s in Buenos Aires modified a Dutch mille-feuille cake by replacing the fruit jam with dulce de leche, giving rise to the classic Argentine dessert. The Balbiani family registered the recipe, and despite a temporary halt to production, Rogel has remained a classic of Argentine pastry. ^{[2] [3] [4]}

Gallery

• 
  The whole Rogel cake cut in half
• 
  Slice of Rogel cake on a plate
• 
  Sliced Rogel cake
• 
  Rogel cake without Italian meringue topping

References

1. "Torta Rogel". Paulina Cocina (in Spanish). Retrieved 2025-09-20.
2. "Nuestra historia: una tradición argentina, una historia familiar". Rogel (in Spanish). Retrieved 2025-09-20.
3. "Rogel, historia de un postre auténticamente argentino". Cucinare (in Spanish). Retrieved 2025-09-20.
4. "La historia del postre con dulce de leche que amamos los argentinos". Clarín (in Spanish). Retrieved 2025-09-20.