Crunchy Cake with Hot Caramel and Ice Cream

Cake, hot caramel, ice cream. Enough said!



Click here to see the recipe in Portuguese


servings: 15 a 20 / preparation time: 1 hour




4 eggs

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


Crunchy topping:

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.

Crunchy topping:

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.


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