WW Homemade Rogel Cake

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The WW Homemade Rogel Cake is yummy and has 132 kcal per serving. This cake takes 75 minutes to prepare. Serve this dessert at birthdays, events, celebrations, festivals, lunches, get-togethers, feasts, or functions. It contains white whole wheat flour, cornstarch, baking powder, salt, light butter, egg white, non-fat Greek yogurt, cold water, sugar-free dulce de leche, fat-free caramel Greek yogurt, cream of tartar, granulated monk fruit sweetener, & vanilla extract. We may pair this cake with blueberries, coffee, espresso, berry compote, vanilla Greek yogurt, mint leaves, or sliced peaches. You may keep this WW Homemade Rogel Cake for 4 days in the refrigerator.

STATS:

  • Total Time: 1 hour 5 minutes
  • Cuisine: Argentine
  • Course: Dessert
  • Cooking Time: 25 minutes
  • Diet: Weight Watchers
  • Serving Size: 1 slice
  • Calories: 132 kcal
  • Preparation Time: 40 minutes
  • Servings: 12

EQUIPMENT:

  • Large mixing bowl
  • Rolling pin
  • Baking sheets
  • Spatula
  • Measuring spoons
  • Baking paper
  • Electric mixer
  • Knife
  • Medium mixing bowl
  • Measuring cups
  • Cooling rack
  • Serving platter

INGREDIENTS:

PASTRY LAYERS:

  • 1¾ cups white whole wheat flour
  • Quarter cup cornstarch
  • 1 tbsp light butter
  • Half tsp baking powder
  • 2–3 tbsp cold water
  • Quarter tsp salt
  • 1 large egg white
  • ¾ cup nonfat Greek yogurt

FILLING:

  • 1 cup sugar-free dulce de leche
  • Half cup fat-free caramel Greek yogurt

MERINGUE TOPPING:

  • 4 large egg whites
  • Quarter tsp tartar cream
  • One tsp vanilla extract
  • ⅓ cup granulated monk fruit sweetener

INGREDIENT NOTES:

WHITE WHOLE WHEAT FLOUR:

  • It includes structure to the cake and gives a mild taste. You may use whole wheat pastry flour, all-purpose flour, or spelt flour as another choice.

CORNSTARCH:

  • We use it to make the delicate layers by using less gluten in the dough. You may use potato starch as an alternative.

SUGAR-FREE DULCE DE LECHE:

  • This is the ingredient that gives the dessert its classic caramel taste. It keeps calories and sugar content low in the recipe. You may use light dulce de leche as per your preference.

TARTAR CREAM:

  • Cream of tartar makes the egg whites stable and holds the shape of meringue. A pinch of citric acid is also good to use as an alternative.

GRANULATED MONK FRUIT SWEETENER:

  • It includes sweetness without using sugar. Monk sweetener maintains WW points as well. Use erythritol, stevia baking blend, or coconut sugar as per your choice.

INSTRUCTIONS:

PREPARE THE DOUGH:

  1. First, warm the oven to 350°F and put baking paper on the sheet.
  2. Whisk baking powder, salt, flour, and cornstarch in a large bowl.
  3. Then, include melted light butter, egg white, and non-fat Greek yogurt to make a soft dough.
  4. Include cold water, one tbsp at a time, and knead the dough for two minutes.
  5. Now cover the dough to cool for 15 minutes.

ROLL THE LAYERS:

  1. Now make 8 equal balls of the dough.
  2. Roll the dough balls into 8-inch circles.
  3. Put one layer on the baking paper, then prick the dough with a fork.

BAKE THE LAYERS:

  1. Then bake the layers for five minutes.
  2. After baking, transfer them to the cooling rack.

MAKE THE FILLING:

  1. Combine sugar-free dulce de leche and fat-free caramel Greek yogurt in a bowl to make a smooth mixture.
  2. Then refrigerate the filling.

ASSEMBLING:

  1. Include one pastry layer on the platter and spread 3 tbsp of filling on it.
  2. Then add another pastry layer on top.
  3. Make layers by repeating the same method, and leave the top layer without covering.

PREPARE THE MERINGUE:

  1. In a bowl, put one egg white and tartar cream.
  2. Beat them to make a foamy mixture at moderate speed.
  3. Then include monk fruit sweetener gradually, one tbsp at a time.
  4. Increase the speed and beat for seven minutes to make a glossy peak.
  5. Mix vanilla extract as well.

FINISH THE CAKE:

  1. Spread the meringue on the cake sides and top as well.
  2. Make decorated swirls with a spatula.
  3. Lastly, refrigerate the cake for one hour.

SERVING SUGGESTIONS:

FRUITS:

  • Strawberries
  • Raspberries
  • Blackberries
  • Blueberries
  • Sliced peaches

HOT DRINKS:

  • Coffee
  • Espresso
  • Cappuccino
  • Black tea
  • Chai tea
  • Cinnamon tea

TOPPINGS:

  • Fresh berry compote
  • Fat-free whipped topping
  • Vanilla Greek yogurt
  • Fresh mint leaves

TIPS:

  • Use thin layers of pastry to get the most authentic texture.
  • To spread the filling easily, chill it before use.
  • Cool all the layers properly before stacking.
  • For tender layers, do not overmix the dough.
  • Keep the cake covered so the meringue stays fresh.

STORAGE INFORMATION:

FRIDGE:

  • Keep the cake in the box for four days.

FREEZER:

  • You may wrap the slices individually and freeze them for 60 days.

FAQs:

Can I make this cake early?

  • Yes, it is good to keep for later use.

Is regular dulce de leche good to use?

  • Yes, but the points and values will increase.

Can I exclude all-purpose flour?

  • You may skip it; the taste will be the same anyway.

Is this cake good to freeze?

  • Yes, you may freeze the slices separately for 60 days.

NUTRITIONAL INFORMATION:

Calories: 132 kcal

Protein: 8 g

Total Fat: 2 grams

Total Carbohydrates: 19 g

Net Carbs: 16 grams

Fiber: 3 g

Sodium: 115 milligrams

Potassium: 140 mg

Calcium: 0.10 grams

Iron: 0.001 g

Vitamin A: 0.00003 grams

WW POINTS: 3 Points