Name: Dulce de Leche Torte (_Volador_)
Cook time: 45 min
Total time: 1 hr
Yield: Makes 8 servings
Ingredients: 12 large egg yolks; 1 teaspoon whole milk; 1/8 teaspoon salt; 1 1/2 cups all-purpose flour; 2 cups store-bought or homemade dulce de leche; 3 tablespoons water; 1 tablespoon confectioners sugar; Accompaniment: naranjilla ice cream or vanilla ice cream

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Dulce de Leche Torte (Volador)Marcus Nilsson

This layered dessert gets its name, volador, from the way the edges of the pastry "fly up" as they bake. The combination of thin, crackly pastry with creamy dulce de leche is unbeatable in its simplicity. Don't worry if the torte doesnt slice neatly—it's meant to be an informal dessert, the kind that invites guests to swipe crumbs from the serving platter and dip them into stray puddles of dulce de leche. It's too good to let a single bite go to waste.

Cooks' notes:

•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.

Recipe notes

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