Dulce de Leche Ice Cream Cake

Instructions

1. 1

   Preheat the oven to 180°C. Line a 20cm round cake pan with parchment paper.

   Tip: Use a high-quality cake pan to prevent sticking.

2. 2

   In a medium saucepan, combine the butter, granulated sugar, and brown sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Avoid burning the sugar.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Stir occasionally to prevent scorching.

4. 4

   Remove the saucepan from the heat and stir in the eggs one at a time, followed by the vanilla extract.

   Tip: Be patient and let the mixture cool slightly.

5. 5

   Pour the mixture into the prepared cake pan and smooth the top.

   Tip: Use a spatula to create a smooth, even surface.

6. 6

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake; the cake should be slightly tender in the center.

7. 7

   Remove the cake from the oven and let it cool in the pan for 5 minutes.

   Tip: Use a wire rack to cool the cake completely.

8. 8

   Once the cake is cool, spread the dulce de leche ice cream over the top.

   Tip: Use a spatula to smooth the ice cream.

9. 9

   Spoon the caramel sauce over the ice cream, followed by the chopped nuts (if using).

   Tip: Drizzle the caramel sauce in a zig-zag pattern for a decorative touch.

10. 10

    Cover the cake with plastic wrap and freeze for at least 2 hours, or until firm.

    Tip: Use a sharp knife to remove the cake from the pan.

11. 11

    Slice the cake into wedges and serve chilled.

    Tip: Garnish with additional caramel sauce and chopped nuts, if desired.