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Dulce de Leche Torte (Volador)
['12 large egg yolks', '1 teaspoon whole milk', '1/8 teaspoon salt', '1 1/2 cups all-purpose flour', '2 cups dulce de leche', '3 tablespoons water', '1 tablespoon confectioners sugar', 'Accompaniment: naranjilla ice cream or vanilla ice cream']
![](http://tappecue.net/sessionImages/recipes/dulce-de-leche-torte-em-volador-em-352837.jpg)
Preheat oven to 400°F with rack in middle. Generously brush a large baking sheet with vegetable oil.
Stir together yolks, milk, and salt.
Put flour in a large bowl and make a well in center. Add yolk mixture to well and gently stir with a fork, gradually pulling in flour closest to egg mixture to make a paste. Knead in all of remaining flour with your hands to form a dough (dough will be very firm).
Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.
Flatten dough into a disk, then quarter and form each quarter into a ball.
Keeping remaining dough covered with a kitchen towel (not terry cloth), firmly roll out 1 piece on a clean surface into a 12-inch round, lifting and turning dough as necessary. (Dough will be slightly sticky but will lift up easily; round will be very thin with uneven edges.)
Transfer to baking sheet and bake until edge is golden and curls up, about 5 minutes. Carefully turn over and bake until cooked through and both sides are golden in some spots (lift to check), 3 to 4 minutes more. Transfer to a rack to cool.
Repeat with remaining dough. (Pastry will overlap on racks.)
Stir together dulce de leche and water in a bowl. If mixture is not spreadable, warm in a small heavy saucepan over medium-low heat, whisking until smooth. Thin with additional water if necessary.
Arrange 1 pastry layer on a serving plate and spread evenly with 2/3 cup filling. Repeat with 2 more pastry layers and remaining filling, stacking layers.
Dust remaining pastry layer with confectioners sugar and arrange on top.
To serve, cut or crack torte into portions using 2 large spoons.
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License: CC BY-SA 3.0
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