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Hojarasca con Manjar

“[Die slowly] He who becomes the slave of habit,
who follows the same routes every day (…)”

Pablo Neruda

…today I’m heading to South America…

This is a typical dessert from Chile.
In Argentine it’s called Rogel and is usually topped with meringue.

Hojarasca con Manjar


225 g wheat flour
60 g butter, melted and cold
60 g white wine
4 egg yolk

Pre-heat the oven to 200ºC.
Line a baking sheet with parchment paper.
Combine all the ingredients until smooth.
Refrigerate for 10 minutes.
Roll out the dough over a lightly floured worksurface to 1mm thick.
Cut the dough with the desired shape and size.
Pinch the pastry with a fork and bake for 5 minutes or until light brown.

Dulce de leche (traditional way)

3l milk
1 vanilla bean (seeds)
800g sugar
½ tsp baking soda

On a heavy-bottomed pan bring the milk, vanilla bean and sugar to boil until sugar dissolves itself.
Add the baking soda and keep boiling.
When the mixture starts to thicken, stir constantly.
Stir ocasionally for 3 hours until it reduces its volume and get a brown tone.
Remove from heat and stir until cold.

Dulce de leche (simpler way)

1 condensed milk can

Place the can totally immersed in water on a pan.
Bring to boil over high heat.
Reduce to low heat and keep boiling for 3 1/2 hours.
Add water as needed.
Open the can when completely cold (very important!).

You can also use a pressure cooker.

Italian Meringue

450g sugar
120ml water
230g egg whites
a pinch of salt

Combine 340g of the sugar with the water in a heavy-bottomed saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar.
Continue cooking without stirring, until the mixture reaches the soft ball stage (116ºC).
Place the egg whites and salt in the bowl of an electric mixer fitted with a wire whip attachment and whip the whites on medium speed until frothy.
Gradually add the remaining 110g sugar and beat the meringue to medium peaks.
Add the syrup to the meringue in a slow and steady stream while whipping on medium speed.
Whip on high speed to stiff peaks. Continue to beat until completely cold.


Spread generously the dulce de leche over a pastry layer (it’s easier if you heat the dulce the leche to avoid breaking the pastry).
Place another pastry layer on top and repeat this operation as many times as you want.
Top with the meringue. Use a torch to brown the meringue.


19 Responses to “Hojarasca con Manjar”

  1. todd sanders em 27 January, 2009

    did you brown the merangue with a torch or put the assembled desert under a broiler?

  2. elgatococo em 27 January, 2009

    tiene pinta de estar delicioso!!!

  3. Anonymous em 27 January, 2009


  4. duodishes em 27 January, 2009

    That is amazingly beautiful. Beautiful photography!

  5. Michelle em 27 January, 2009

    Your pictures are always amazing! I’m planning to visit Chile this summer maybe I can find this somewhere :)

  6. Y em 27 January, 2009

    Pretty! It looks like a caramel hedgehog :)

  7. Rachel@fairycakeheaven em 28 January, 2009

    Wow this is beautiful!!!

  8. Anoushka em 28 January, 2009

    hmmm… wonderful and easy :)
    BRAVO !

  9. Candyce em 28 January, 2009

    wow yum! i love anything with dulce de leche. this recipe seems easy enough – i may just try it out as weekday dessert first :)

  10. to2sassy em 28 January, 2009

    I am so trying to steer away from this kind of stuff but man did that picture (via tastespotting) not just pull me in, it grabed me by the collar and YANKED! I thought it was going to be chocolate ..maybe even nutella for the filling …hey ..I may have to try your recipe and then make it again with nutella as the filling guess that would make it an Italian dessert then ..huh? Thanks for blowing my diet …LOL

  11. Aran em 28 January, 2009

    oh leonor…. that is some dessert. fantastic!

  12. Linda em 28 January, 2009

    Wow, this dessert looks too beautiful to eat!

  13. Latifa em 28 January, 2009

    wow……….too simple except for the dulce de leche cooking time.

    thanks for sharing it with us.

  14. Kiki em 29 January, 2009

    Hi! It’s my second time in your lovely blog, this dessert looks so yummy and to die for, of course to me anything with dulce de leche is to die for. I’ll save this recipe and make it myself sometime soon. Thnks.
    Un beso,

  15. Joyce em 29 January, 2009

    Leonor- would a slight above beginner be able to make this? It is simple beautiful! xoxo

  16. Recipe Round-Up ~ Jan 24-30 Sugared Ellipses . . . em 9 February, 2009

    [...] Hojarasca con Manjar which is this decadent pastry with Dulce de leche from Flagrante Delícia addthis_url = ‘′; addthis_title = ‘Recipe+Round-Up+%7E+Jan+24-30′; addthis_pub = ‘Sugared Ellipses’; [...]

  17. These autumn days | :: flagrante delícia | leonor de sousa bastos' desserts :: em 30 October, 2009

    [...] (other recipe) [...]

  18. Pebbles em 18 November, 2009

    oh my… looks heavenly!

  19. nico em 1 December, 2009

    hi there, you have a very nice blog, I liked your Rogel, it is really good it is my favorite dessert actually.

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