DessertsRecipes

Torta Paradiso

by Micaela Harrasser

This cake originated in the north of Italy in the Lombardy region, Pavia to be precise. This isn’t your traditional sponge cake. It’s so soft it melts in your mouths. And the taste is delicate, perfectly balanced and delicious.

To me it’s perfect as it is, but to elevate it further you can add a layer of cream in the middle: custard cream, lemon cream, Chantilly, chocolate, Nutella.. you name it!

It’s super important to use butter and eggs at room temperature, so remember to take them out of the fridge a few hours before prepping the cake! The icing sugar and corn starch are the elements needed to reach its peculiar consistency (light yet moist) so try to use them as the recipe suggests!

I am working on a version without butter, so stay tuned! 😀 buon appetito!

[rating]

Torta Paradiso

Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For a 18cm cake tin:

  • 120g butter softened
  • 120g icing sugar
  • 1g fine salt
  • 50g corn starch
  • 75g all-purpose flour
  • 2g dry yeast
  • 1 Large egg
  • 30g granulated sugar
  • 60g egg yolks (about 4 eggs)
  • 1 tsp vanilla essence
  • Zest of ½ orange bio
  • Zest of ½ lemon bio

Instructions

  1. Turn the oven on at 170C.
  2. Sieve the flour, corn starch and yeast into a big bowl.
  3. Into a separate bowl, add the soft butter and the zest from the fruits (make sure to avoid grating the white, bitter part!).
  4. Add the egg yolks, vanilla and salt, and mix well.
  5. Now add the icing sugar, one third at time, and mix slowly to avoid dispersing the sugar everywhere.
  6. Now mix well with electric whisks until light and fluffy.
  7. Into a separate bowl, mix well the egg + granulated sugar until light and fluffy.
  8. Add the sieved flours to the ‘yolk’ mix and incorporate.
  9. Then add the egg+sugar mix and mix gently & just enough times to incorporate everything.
  10. Add to the-buttered cake tin, and place in the oven to cook for 40-50 min (dry skewer test), depending on your oven.
  11. Once cooked, remove from the oven and let it cool for at least 1h before removing from the mold. Cover generously with icing sugar, then serve!

Notes

Storage: you can store it at room temperature in a tight container for up to 3 days.  

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