Cake, hot caramel, ice cream. Enough said!
servings: 15 a 20 / preparation time: 1 hour
1 ½ cup sugar
2 cups all purpose flour
1 tsp vanilla extract
1 cup milk (boiling, mixed with 1 tbs butter)
1 tbs baking powder
1 cup chopped mixed nuts
2 tbs brown sugar
2 tbs flour
2 tbsbutter, room temperature
1 (13 oz) canned dulce de leche
1 cup heavy cream
1 – Beat the egg whites and set aside.
2 – Beat egg yolks and sugar until it forms a light yellow cream.
3 – Place 1/3 of the flour and half of the milk with butter. Mix.
4 – Add another third of the flour and the rest of the milk. Mix for 2 minutes.
5 – Place the remaining flour, baking powder, and vanilla extract. Mix well.
6 – Pour batter into greased and floured baking sheet and bake at 380°F, in a preheated oven, for about 35-40 minutes.
1 – Mix all ingredients by hand, forming a crumbly mixture.
2 – Bake (350°F) for 10 to 15 minutes, or until mixture is golden brown and crispy.
3 – Top the baked cake with the mixture and serve with the hot caramel sauce and vanilla ice cream.
1 – Combine dulce de leche with heavy cream and warm up the microwave (about 1 minute) or the stove until it is warm.
Tips and Options:
- This cake recipe is simple white/sponge cake base, but you can do any of white cake, even use a cake mix.
- You can serve the crunchy toping over the ice cream as well.