Dulce de Leche Torte (Volador)

Ingredients

• 1 tablespoon confectioners sugar 
• 2 cups dulce de leche 
• 12 large egg yolks 
• 1.5 cups flour all-purpose
• 0.1 teaspoon salt 
• 8 servings accompaniment: naranjilla ice creamor vanilla ice cream 
• 3 tablespoons water 
• 1 teaspoon milk whole

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• aluminum foil
• kitchen towels

Directions

1. Preheat oven to 400°F with rack in middle. Generously brush a large baking sheet with vegetable oil.
2. Stir together yolks, milk, and salt.
3. Put flour in a large bowl and make a well in center.
4. 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).
5. Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.
6. Flatten dough into a disk, then quarter and form each quarter into a ball.
7. 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.)
8. 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.
9. Transfer to a rack to cool.
10. Repeat with remaining dough. (Pastry will overlap on racks.)
11. 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.
12. 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.
13. Dust remaining pastry layer with confectioners sugar and arrange on top.
14. To serve, cut or crack torte into portions using 2 large spoons.
15. •Pastry rounds can be made 3 days ahead and kept in sealable bags at room temperature.•Torte, without confectioners sugar, can be assembled 2 hours ahead and kept, loosely covered with foil, at room temperature. Dust with confectioners sugar just before serving.