Delicious Rogel Cake with Mel Mel

For the dough
130 g. butter
4 egg yolks
600 g. 0000 flour
200 ml. water
5 gr. salt
10 gr. sugar

For the meringue
300 gr. sugar
4 egg whites

First, in a bowl place the flour together with the salt and the sugar, mix this and continue; make a crown with the flour and place the egg yolks, the water and the melted butter. Mix everything together to form a dough.
Secondly, pour the mixture onto the counter and knead by hand for one minute. Cover with cling film and leave to rest for 1 hour.
Thirdly, after this time, separate the dough into 8 or 10 parts, depending on how many tapas you want to make your Rogel cake. Make a small ball with each part and roll it out to a thickness of 2 to 3 ml.
You can place on top of the dough the base of the mold in which you will make the cake to have a reference and cut them with this shape. Keep in mind that the lids will shrink a little.
The next step is to place the cut dough on a floured baking sheet and prick the surface of the dough with a fork. Bake at 200 degrees for 8 to 10 minutes, until the tops are golden brown.
Once the lids are cooked, begin to assemble: Spread each lid with Mel Mel by placing the necessary amount on top of another lid and flatten both lids. Repeat the action until all the lids have been filled.

How to prepare Meringue
Mix the egg whites with 300 gr. of sugar and stir, bring to the fire stirring until the sugar dissolves, you can also do it in a bain-marie.
When you notice that the sugar has dissolved, this is the point at which you remove from the heat.
Start beating the meringue until it cools.
Once cooled, place on top of the last Rogel lid and use the same spatula to make some peaks as decoration.