Kinder Paradiso Cake (Torta Kinder Paradiso)

Kinder Paradiso cake or torta Kinder Paradiso is a must-have for any dessert lover. It has an unbeatable combination of flavors that will leave you willing more.

The soft and fluffy sponge cake base makes it easy on your taste buds, while the milk cream takes care of sweet cravings in all parts.

This cake is a delicious version of the popular Kinder Paradiso snack by the Ferrero brand.

Interestingly, another Ferrero snack - Kinder Pingui® - was also upgraded with a delicious twist on the original - Kinder Pingui Cake.

Torta Kinder Paradiso (also known as Kinder Paradise cake) is a result of a marriage between two recipes. One is to create Torta Paradiso and another for milk cream (crema al latte in Italian).

Italian milk cake has an extremely delicate texture that resembles the softness of Kinder Paradiso.

It just melts in your mouth with honey vanilla flavor while being another piece of heaven.

The cake is shaped round, but feel free to give a try to a rectangular-shaped cake.

Jump to:

• Why you should try this recipe
• Ingredients
• How to make Kinder Paradiso cake
• Recipe variations
• Storing and freezing
• Expert tips
• Frequently asked question
• Love easy cakes? Try these next!
• Recipe card
• Comments

Why you should try this recipe

Kinder Paradiso cake is an elegant choice for your next event. It can be used for a lavish birthday party or buffet.

Made with simple ingredients, it will be sure to impress anyone who tastes this delicious treat.

Also, the cake is perfect on its own for breakfast or as an afternoon snack with a glass of milk.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

All the cake ingredients must be at room temperature.

Butter: unsalted butter brings the butter taste and flavor to the sponge. Use high-top quality European-style butter if available.

Sugar: use granulated sugar or caster sugar. It adds sweetness and provides structure to the cake.

Vanilla bean: is the perfect ingredient for adding an elegant, rich flavor to your cake.

Eggs: use large eggs to make the recipe. They are a key binding ingredient and help hold the cake. There is no need to separate the egg whites from the egg yolks.

Flour: the original recipe calls for Italian 00 flour, but you can replace it with all-purpose flour. Flour provides the structure to the cake.

Potato starch: the recipe calls for potato starch, not corn starch. The former makes the cake tender and more delicate.

Baking powder: use fresh aluminum-free baking powder.

Salt: a pinch of salt modifies the flavor of the cake and increases the color of the crust.

Whipping cream: choose the whipping cream with at least 30% fat content. To make the milk cream even richer, go for heavy whipping cream with 36% fat content.

Sweetened condensed milk: brings sweetness and delicate flavor to the cream.

If you don't have it at home, you can make it yourself or replace it with mascarpone cheese to make the cream less sweet.

Honey: the recipe calls for wildflower honey or acacia honey. Try to avoid the buckwheat honey. Unfortunately, it is too intense for this delicate cake.

Icing sugar: make it yourself with granulated sugar and a coffee grinder, or use store-bought powdered sugar.

How to make Kinder Paradiso cake

Make the soft sponge base following the step-by-step recipe to prepare a perfect Paradise cake.

Use the freshly-made lemon zest to add an extra layer of lemon flavor to the cake batter, or omit this ingredient.

Once the sponge is taken out of the oven, let it cool for a few minutes in a baking pan.

Then turn it out of the mold and place it on a cutting board lined with parchment paper.

Let the cake rest for 10-15 minutes, and turn the cake back on a flat surface with parchment.

This step will ensure the perfect flat cake on top. Finally, let the cake cool down completely (it takes about 2 hours).

Using a cake leveler, a cold knife with a long blade (keep it in the freezer for a few minutes), or a simple serrated knife, cut the sponge cake horizontally into two layers.

To make the cream, place the cold whipping cream, sweetened condensed milk (from the fridge), and honey (at room temperature) in a stand mixer bowl. Whip the cream until firm (it usually takes about 2 minutes).

Place the first cake layer on a serving plate, and spread the cream with a rubber spatula.

Gently place another layer disc of Paradise cake over the cream. Sprinkle the surface of the cake with plenty of powdered sugar.

Refrigerate the cake for 10 minutes at a minimum, better for 2 hours.

Take it out of the fridge about 10 to 20 minutes before serving. The cake at room temperature tastes the best.

Recipe variations

This "classic" Kinder Paradiso cake is a simple yet sophisticated dessert.

You can use Margherita or Italian Paradise cake as the base, then add some flavorful fillings to make it your own.

If you feel like your cake needs a little extra something, consider converting it into an unforgettable chocolate experience.

Just replace three tablespoons of potato starch with cocoa powder and add some chocolate chips for that perfect flavor.

With the Kinder Paradiso cake recipe, you can even make a three-layer cake unparalleled in its taste.

All you need is to increase the amount of all the ingredients by 1.5 or use a recipe for Italian sponge cake - pan di Spana.

To give your cake an extra burst of lemon flavor, add lemon (or orange) zest to the batter.

So, what else? Do you know that the cake can be filled with your favorite custard instead of the rich milk cream?

Jam and fruit are great, but you can do so much more with your dessert.

Why not try to top it with chocolate whipped cream or Nutella? Or take it one step further by using chocolate ganache on top of the cake for an extra tasty treat.

But sometimes the best thing you can do is keep things simple, and this Italian cake is not an exception.

Give your cake a generous dusting of confectioners' sugar, and maybe even use some stencils to make it really stand out.

Storing and freezing

Kinder Paradise sponge cake should be stored in an airtight container in the fridge for up to 2 days.

Freezing the assembled cake (with cream) is not recommended, but you can freeze the sponge base for up to 1 month.

Expert tips

1. Make ahead option: bake the butter sponge cake one day in advance and keep it at room temperature under a glass dome cake stand. Then, the next day, whip up the cream and assemble the dessert.
2. Place a mixer's bowl in the freezer for about an hour. It helps to whip the cream.
3. To make the cake's edges neat, assemble the cake in an adjustable cake ring lined with an acetate cake collar.
4. Make the cake in a round or rectangular mold or even make it as a giant snack to be cut into slices. To re-calculate ingredients, use this simple cake pan converter.
5. Clean the knife's blade between each cut to avoid "dirtying" the sponge layers and get a more thorough job.

Frequently asked question

Love easy cakes? Try these next!

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.