Kinder Paradiso Cake (Torta Kinder Paradiso)
Kinder Paradiso cake or Torta Kinder Paradiso is a must-have for any foodie. 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.
- Total Time: 60 minutes (plus cooling time)
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: Italian
Ingredients
For the cake batter:
- 5.3 oz. (150 g) unsalted butter softened
- 3/4 cup (150 g) granulated sugar
- 1 vanilla bean
- 3 large eggs (150 g), room temperature
- 1/2 cup + 1 1/2 tablespoon (75 g) all-purpose flour
- 1/3 cup + 2 tablespoons (75 g) potato starch
- 1/2 teaspoon baking powder
- 1 pinch of salt
For the milk cream:
- 250 g whipping cream
- 65 g sweetened condensed milk
- 30 g wildflower honey
For the decoration:
- 1-2 tablespoons powdered sugar
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
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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.
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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). Then, 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.
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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).
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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.
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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.
Notes
- 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.
- Place a mixer's bowl in the freezer for about an hour. It helps to whip the cream.
- To make the cake's edges neat, assemble the cake in an adjustable cake ring lined with an acetate cake collar.
- 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.
- Clean the knife's blade between each cut to avoid "dirtying" the sponge layers and get a more thorough job.
Nutrition
- Serving Size: 1 slice
- Calories: 441
- Sugar: 30.5 g
- Sodium: 70 mg
- Fat: 27.3 g
- Saturated Fat: 16.9 g
- Carbohydrates: 46.3 g
- Fiber: 0.4 g
- Protein: 4.1 g
- Cholesterol: 154 mg