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Kinder Paradiso Cake (Torta Kinder Paradiso)

Sliced Torta Kinder Paradiso on a black serving plate.
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Kinder paradiso cake (torta Kinder paradiso) is an Italian sponge cake filled with a light milk cream, inspired by the Ferrero Kinder Paradiso snack. The soft torta Paradiso base pairs with a smooth cream made from whipping cream and condensed milk. This homemade kinder paradiso cake recipe is easy to make and ready in about 45 minutes.

Ingredients

Scale

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

  1. Make the soft sponge base following the step-by-step recipe to prepare a perfect Paradise cake. Use freshly grated lemon zest to add an extra layer of lemon flavor to the cake batter, or omit it. Once the sponge is removed from the oven, let it cool for a few minutes on a baking pan. 
  2. 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, then turn it back onto a flat surface lined with parchment. This step ensures a perfectly flat top. Finally, let the cake cool completely (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.
  3. 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 (about 2 minutes). 
  4. Place the first cake layer on a serving plate, and spread the cream with a rubber spatula. Gently place another layer of Paradise cake on top of the cream. Sprinkle the cake with plenty of powdered sugar.
  5. Refrigerate the cake for at least 10 minutes, preferably 2 hours. Take it out of the fridge about 10 to 20 minutes before serving. The cake tastes best at room temperature.  

Notes

  1. Place a mixer's bowl in the freezer for about an hour. It helps to whip the cream.
  2. To keep the cake's edges neat, assemble the cake in an adjustable cake ring lined with an acetate cake collar.
  3. Make the cake in a round or rectangular mold, or even make it as a giant snack to be cut into slices. To recalculate ingredients, use this simple cake pan converter.
  4. Clean the knife's blade between each cut to avoid "dirtying" the sponge layers and get a more thorough job.
  5. 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.

Nutrition

Find it online: https://www.bakinglikeachef.com/kinder-paradiso-cake-torta-kinder-paradiso/