Torta Paradiso (Italian Paradise Cake)
Torta Paradiso (Italian Paradise Cake) is a traditional cake from Lombardy, made with just a few simple ingredients. Soft, buttery, and delicately flavored, it truly lives up to its name!This elegant Italian dessert is perfect on its own, simply dusted with powdered sugar. You can also fill it with pastry cream, a layer of jam, or even a touch of Nutella for extra indulgence.
Ingredients
- 100 g "00" flour (- 2/3 cup)
- 100 g potato starch (- ~3/4 cup)
- 200 g unsalted butter (- 7 oz at room temperature)
- 200 g granulated sugar (- 1 cup)
- 80 g egg yolks (about 5 large eggs at room temperature) (- 2.8 oz)
- 100 g whole eggs (about 2 large eggs at room temperature) (- 3.5 oz)
- zest of 1 organic lemon
- 3 g baking powder (- 3/4 teaspoon)
- powdered sugar (- for decoration)
Instructions
- 1
--- Whip Butter and Sugar ---
- 2
The zest: Grate the rind of the lemon, being careful to take only the outer, yellow part of the lemon. Set aside
- 3
Blend: Place the butter, sugar and lemon zest in the bowl of your stand mixer. Blend with the whisk. This step is where it all starts and the secret to making a perfect cake. Getting a creamy, fluffy, whipped mixture will take 15-20 minutes.
- 4
--- Add the Eggs ---
- 5
Beat: Put the eggs in a bowl and beat them lightly with a fork.
- 6
Mix at a low but steady speed, adding a little bit more of the egg mixture only when the previous ones have been completely absorbed.
- 7
--- Add the Flours ---
- 8
Add: At this point add the flours: Starch, "00" flour and baking powder sifted all together. Again, add the flours in small doses (1 tablespoon at a time), waiting for the first tablespoon to be completely absorbed before adding the second. Always mix on low speed. Continue to mix until the mixture is creamy and fluffy.
- 9
--- How to Bake Paradise Cake ---
- 10
Pour: Butter and lightly flour a baking pan. Then pour in the mixture, taking care to distribute it perfectly in the pan, making sure to get a smooth and fairly even surface
- 11
Bake in a preheated static oven at 175°C (338°F) for about 45 minutes. Do not open the oven for 30 minutes or until a firm surface has formed. Always test with a toothpick, which should come out completely dry.
- 12
Serve: Remove the cake from the oven and, while still warm, unmold it by turning it upside down onto a wide, flat serving plate. Leave it like this for about 5 minutes. At this point turn it upside down again with the help of a plate and place it on a wire rack to cool. Sprinkle with plenty of powdered sugar. Serve cold.
Cook it from the original
This recipe comes from recipesfromitaly.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on recipesfromitaly.com