Dulce De Leche Torte _volador_ Recipes

DULCE DE LECHE TORTE (_VOLADOR_)

Steps:

• 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.