Snack · 90 min · argentinian

Torta Rogel

This is the kind of Argentinian snack you’ll make on repeat — all-purpose flour and butter, 90 minutes, big payoff. The macros do the talking: 15g protein, 145g carbs, and 25g fat in every 925-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2.5 cups All-purpose flour
• 1/2 cup Butter
• 6 Egg yolks
• 2 cups Dulce de leche
• 1.5 cups Sugar
• 3 Egg whites

Steps

1. Work the flour, butter, yolks, and a splash of water into a firm dough; rest 30 minutes.
2. Roll 8 paper-thin rounds and bake at 400°F for 5–6 minutes until crisp and barely colored.
3. Stack the crisp layers with generous dulce de leche between each.
4. Whip the whites with sugar into a glossy meringue, swirl it over the top, and torch or broil until bronzed.
5. Chill 2 hours so the layers meld; slice with a serrated knife using a gentle sawing motion.

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