No discussion of dulce de leche would be complete without mention of the Rogel. It's an over-the-top cake constructed of layers of crispy discs of pastry, gobs of dulce de leche and a thick blanket of meringue that, optionally, gets torched to golden-brown perfection. We have a recipe here, courtesy of the experts at La Salamandra.
In a bowl or on a large clean surface, place the flour and make a well in the middle. In the well, place 1 whole egg, 8 yolks, the rum, the water, 4 tablespoons of the sugar and the butter. Gently beat together the wet ingredients while slowly incorporating the flour from around the edge of your well. Slowly blend until a smooth dough is formed and set aside, covered with plastic wrap for 30 minutes.
Divide the dough into 8 - 10 equal portions. Roll each portion into a ball and set aside. Working with one at a time, roll each ball into a disc of about 10 inches. They'll need to be equal size, so the cake stacks evenly!
Place the discs on a sheet pan with parchment and bake at 400 degrees until well-browned and crispy, about 6 - 8 minutes. Unless you have an enormous oven, you'll be doing this is batches. Set aside each disc until completely cool.
When you're nearly ready to enjoy your Rogel, beat 4 of the reserved egg whites on high speed until beginning to whiten. Slowly add 8 tablespoons of sugar while the mixer is running. Beat to stiff peaks and get ready to assemble.
Place a dollop of dulce de leche on the bottom disc of pastry and begin stacking. There should be quite a bit of dulce de leche. When complete, surround the entire cake with meringue and, if you have a kitchen torch, torch the meringue to crispy golden-brown and serve!