ROGEL CAKE

1- Put flour and butter inside the processor, process on medium speed for 30 seconds
2- Add milk and yolks, mix for 30 seconds on high speed until a paste is formed
3- Remove the paste from the process sprinkle flour on a table and place the dough
4- Divide the dough into 8 portions of the same size and stretch it into circle 1/2 centimeter thick, you can cut them with a round mold
5- Place them on a tray with waxed paper and prick with a fork, bake at 200 degrees Fahrenheit for 15 minutes, then flip and bake 5 more minutes

1. put the sugar and water in a pot on the stove
2. stir constantly until it forms a dense honey

note: how do you know if the honey is ready?
cool half a cup of water and test if the honey is ready as follow, pour droplets of honey in the cold water and try to form a ball with your fingers, when you can hold the honey with you fingers it is ready.

3. put the egg whites in the blender and mix at medium speed, until they are in form of snow
4. incorporate the honey, still hot, in the whites in the form of a thread without stopping mixing, star at low speed and gradually rise until you reach high speed.
5. mix the meringue until the bowl cools
6. when the bowl is cool add the lemon juice and mix well.

1. place a tablespoon of caramel on a base
2. place a circle of paste, already bked, on the base and fill with caramel
3. repeat with the 8 circles until done.
4. with a spatula cover the cake with meringue and decorate with caramel.