Daily Pictures of Buenos Aires

Is that too much?

Oh my god! Look at the size of this tarta [cake]. This must be the biggest cake I’ve seen. I have no idea what it’s called, so if anyone know its name and what it has inside, please share the info with us :=)

This entry was posted on Friday, December 5th, 2008 at 6:46 am and is filed under Buenos Aires and tagged with . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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  1. It’s name is “rogel”. It’s very good you must try it!! =D

    matias ARGENTINA
    Dec 05, 2008 @ 8:56 am

  2. The name of that cake is ROJEL!
    Saludos,
    Juani

    Juani ARGENTINA
    Dec 05, 2008 @ 8:56 am

  3. The Pan Dulce (Panettone) is pretty big too, and that is only half of one. You didn´t see a giant media-luna anywhere or a giant sandwhich de miga?

    Frank Almeida ARGENTINA
    Dec 05, 2008 @ 9:47 am

  4. I was going to say Torta Mil Hojas/ Cake of a Thousand Leaves which I think it’s another name for Rojel.

    Here is a link explaining the name: http://www.answers.com/topic/mille-feuille

    And here I found this recipe (I’ve never made it myself, so I don’t know if the recipe is accurate):

    http://www.recipelink.com/mf/3/9222

    TORTA MIL HOJAS (Cake of a Thousand Leaves)-EASY
    (my translation)

    4 Puff pastry leaves (as bought in the supermarket. Follow the instructions in the package)
    Dulce de Leche (milk caramel-there are many recipes for the Dulce de Leche in this site/do a search for Dulce de Leche)
    Cream of milk (clotted cream)
    egg whites
    sugar

    Pinch the 4 puff pastry leaves with a fork. Bake the puff pastry leaves separated until golden in color approximately for 10 minutes.

    After taking them from the oven, let them rest until at room temperature. Then you assemble the tart: alternating a pastry leaf with the dulce de leche & the clotted cream. You can also use vanilla cream (for cakes) or a chocolate mousse as stuffing. Then, beat the egg whites with the sugar until you form a meringue. Use the meringue as frosting for the cake.

    Jorgelina ARGENTINA
    Dec 05, 2008 @ 9:51 am

  5. Rojel!!! and is sooo yummy!!!!!!!!!!!!!!!

    Anonymous URUGUAY
    Dec 05, 2008 @ 1:51 pm

  6. it looks like merengue cake with dulce de leche.

    seb UNITED STATES
    Dec 05, 2008 @ 6:10 pm

  7. Its called “Mil hojas”

    http://diariodecocina.blogspot.com/2007/01/torta-de-mil-hojas.html

    GaBy UNITED STATES
    Dec 06, 2008 @ 12:47 am

  8. Thanks much everyone for your contribution! :)

    Karine ARGENTINA
    Dec 06, 2008 @ 9:47 am

  9. I think Rojel it’s a brand, but the name, as you already know, it’s “mil hojas” or “mille feuilles”…

    Chapita BELGIUM
    Mar 07, 2009 @ 6:52 am

  10. Well the cake called “mil hojas” has as a main ingredient, puff, or “hojaldre” in spanish and then you alter a layer of puff and a layer of dulce de leche. The cake you see in the picture, as others have commented is called “rogel” and the pastry used to it, is not the same as puff, is more like a soft kind of cookie and the recipe is without any butter, unlike the puff. but the procedure is the same as the other, once you baked all the layers, you then proceed as before.

    Agustín ARGENTINA
    Mar 08, 2009 @ 12:05 pm

  11. That cake is called “TORTA MIL HOJAS”

    XXX

    Sonia ARGENTINA
    Mar 10, 2009 @ 12:12 pm

  12. es Rogel, y se acabo, che!
    que tanto!
    con dulce de leche entre capa y capa y merengue
    es riquisima!! re re rica!!

    mera UNITED STATES
    Mar 28, 2009 @ 1:14 pm


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