In a large bowl, whisk the egg yolks, the melted butter, the 2 eggs and the water.
Using a spatula, fold in the flour until you get a smooth dough.
On a floured surface, keep kneading until the dough is very smooth.
Split it into 12 individual rolls.
Take one and roll it very well (2-3 mm) using a rolling pin. Place a dinner plate or cutter over the dough and, with a knife, cut the excess pastry. Place on a cookie sheet (no need to grease) and stick it with a fork a few times.
Bake in high heat for 3 minutes until it is lightly golden.
Keep rolling the dough, cutting off the excess, placing the discs on a cooking sheet and baking for 3-4 minutes individually. If your oven allows to bake several at a time, great!
Set the discs aside once baked.
Put a saucepan with some water over a stove at low heat.
Place a medium bowl with the egg whites and sugar, making sure its base doesn't touch the water.
Constantly whisk until the sugar is all dissolved. To check this has happened, pinch a bit of the egg white with your index finger and thumb. If you can't feel any sugar grains, perfect!
Remove from the stove, dry the base and whisk the eggs whites with an electric mixer for 2 minutes.
Add the lemon juice and keep mixing until the egg whites are firm and the base of the bowl is at room temperature (and not warm as when we removed it from the stove).
Set aside until it's time to assemble the cake.
Place one disc on a serving plate and spread some dulce de leche. Keep layering disc and dulce de leche, until the last once is left without the dulce.
Spread the meringue on top of the last layer and decorate it as you please.
Enjoy this exquisite Rogel with some tea or coffee!
PREPARATION: To prepare the dough, you can easily use an electric mixer. When cutting the excess pastry, you can use it to keep forming more layers. Don't waste a thing!
BAKING: Depending on your oven, the discs can be ready in 3 to 5 minutes. Just keep an eye on them as they burn easily.
ASSEMBLY: To prevent the Rogel to "dance" on the serving plate, spread a bit of dulce de leche on the surface before placing the first layer. This acts as "glue" and makes the Rogel firmer. Regarding the dulce de leche, I'm giving you an estimated amount in the ingredients list. I spread it on each layer very lightly. I don't overdo it but if you prefer the cake to be super mega sweet, by all means, add as much as you want.
STORAGE: Store it in the fridge for 4 days or you can also freeze it without the meringue.