Torta Paradiso with Lemon Curd Filling – Heavenly Delicious!

Name: Torta Paradiso with Lemon Curd Filling - Heavenly Delicious!
Prep time: 10 min
Cook time: PT40-50M
Total time: PT40-50M
Yield: 6
Cuisine: European
Ingredients: For a 18cm cake tin:; 120g butter softened; 100g icing sugar; pinch of salt; 50g corn starch; 75g all-purpose flour; 2g dry yeast; 1 large egg; 30g granulated sugar; 60g egg yolks (about 3 large eggs); 1 tsp vanilla essence; Zest of ½ orange bio; 20ml lemon juice freshly squeezed; 4-5 tbsp lemon curd

by Micaela Harrasser January 1, 2024

January 1, 2024

This cake, originating in the north of Italy in the Lombardy region, isn’t your traditional sponge cake. It’s so soft it melts in your mouths! And the taste is delicate, perfectly balanced and delicious – one could say ‘heavenly’! Hence the name, Paradiso, which in fact means heaven.

To me it’s perfect as it is, but to elevate it to further deliciousness I added a layer of freshly made lemon curd (recipe here) in the middle. It gives an extra zesty and rich punch. 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! Buon appetito!

Torta Paradiso with Lemon Curd Filling - Heavenly Delicious!

Serves: 6 Prep Time: 10 min Cooking Time: 40-50 min 40-50 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For a 18cm cake tin:

120g butter softened
100g icing sugar
pinch of salt
50g corn starch
75g all-purpose flour
2g dry yeast
1 large egg
30g granulated sugar
60g egg yolks (about 3 large eggs)
1 tsp vanilla essence
Zest of ½ orange bio
20ml lemon juice freshly squeezed
4-5 tbsp lemon curd

Instructions

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