Dulce de Leche Torte (Volador)

Name: Dulce de Leche Torte (Volador)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 1 Tbsp confectioners sugar; 473 milliliters dulce de leche; 12 larges egg yolks; 355 milliliters all-purpose flour; 0 teaspoons salt; 8 servings Accompaniment: naranjilla ice creamor vanilla ice cream; 3 Tbsps water; 1 teaspoon whole milk

The recipe Dulce de Leche Torte (Volador) could satisfy your Southern craving in around 1 hour. One portion of this dish contains about 9g of protein, 15g of fat, and a total of 313 calories. For $1.11 per serving, you get a dessert that serves 8. A mixture of confectioners sugar, dulce de leche, accompaniment: naranjillan ice creamor vanillan ice cream, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 400°F with rack in middle. Generously brush a large baking sheet with vegetable oil.

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Vegetable Oil

Equipment you will use

Baking Sheet

Oven

Stir together yolks, milk, and salt.

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Egg Yolk

Milk

Salt

Put flour in a large bowl and make a well in center.

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All Purpose Flour

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Bowl

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).

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Dough

All Purpose Flour

Egg Yolk

Egg

Transfer dough to a work surface and knead, lightly dusting with additional flour as necessary, until smooth and elastic, 8 to 10 minutes.

Ingredients you will need

Dough

All Purpose Flour

Flatten dough into a disk, then quarter and form each quarter into a ball.

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Dough

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.)

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Dough

Roll

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Kitchen Towels

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.

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Baking Sheet

Oven

Transfer to a rack to cool.

Repeat with remaining dough. (Pastry will overlap on racks.)

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Dough

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.

Ingredients you will need

Dulce De Leche

Water

Equipment you will use

Whisk

Sauce Pan

Bowl

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.

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Spread

Dust remaining pastry layer with confectioners sugar and arrange on top.

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Powdered Sugar

To serve, cut or crack torte into portions using 2 large spoons.

•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.

Ingredients you will need

Powdered Sugar

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

1Tbsp

confectioners sugar 473milliliters

dulce de leche 12larges

egg yolks 355milliliters

all-purpose flour 0teaspoons

salt 8servings

Accompaniment: naranjilla ice creamor vanilla ice cream 3Tbsps

water 1teaspoon

whole milk

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Domaine Leseurre Dry Cuvee Classique Riesling. It has 4.8 out of 5 stars and a bottle costs about 23 dollars.