Hi, I'm Cassandre! and today I'm here to share a classic Northern Italian dessert: Torta Paradiso.
Torta Paradiso is a traditional butter pastry from the city of Pavia in northern Italy, made by confectioner Enrico Vigoni. The origin of the word "Paradise" is said to be that a noblewoman was amazed by the fluffy texture and the aroma of melted citrus and buttery after enjoying the cake, and praised it as being as good as being in heaven, and it has been called Paradise Cake ever since. Torta Paradiso even won the gold medal at the Milan World Expo in 1906, making it a classic mark of northern Italy and one of the nostalgic delicacies for many northern Italians.

Paradise Cake tastes crispy on the outside and soft on the inside, the outer layer is crunchy and light, while the inner layer is very light and delicate, the flavor combines the fresh aroma of lemon and the sweetness of butter, many Italian chefs use it to replace sponge cake as a layered pastry, traditionally, it's sprinkled with powdered sugar and then you can enjoy it, even if you don't sprinkle it with powdered sugar, while it is still warm it is also very tasty, of course, it can be served with whipped cream or with a layer of fruit. Please do give it a try! 😊😊

📍 Our IG:   / sweetdumplingofficial  
📍 Our FB:   / sweet.dumpling.studio  
---------------------------------
How to make Italian Paradise Cake?
Here is the recipe for Italian Paradise Cake:

📍 baking mold size: right-angled muffin six-link mold, the size of a single compartment, diameter of 6cm x height 3.5cm

✎ Ingredients
(The portion is also suitable for six-inch round mold)
Unsalted butter 100g
Powdered sugar 100g
cake flour 60g
Potato starch 60g
Whole egg 60g, room temperature (about one large egg)
Egg yolk 40g, room temperature (about two large eggs)
Salt 1g
Baking powder 2g
Lemon 1/2 ( Zest)
*Powdered sugar, for decoration

✎ Method Instructions
1. brush the butter in a baking mold and dust with flour.
2. Sift together the cake flour, potato starch and baking powder, and mix well with a fork.
3. Zest ½ of the lemon into the sifted powdered sugar.
4. Put the softened unsalted butter into a bowl, then pour in the powdered sugar and lemon zest, mix with a spatula to avoid flyaway powder, and then beat with an electric mixer on medium-high speed for 6-7 minutes until the texture is almost white in color and fluffy, or longer if you make a large portion.
5. Add egg yolks and salt and beat on medium-low speed until well blended.
6. Add egg mixture and beat on medium-low speed until well emulsified.
7. Pour in the sifted flour mixture in two batches, folding until the flour is invisible, or alternately with the egg if you are making a large batch.
8. Pour the batter into the baking mold about 60% full.
9. Preheat the oven to 170°C and bake for 35-38 minutes (depending on the power of your oven).
9. Remove from the oven, leave to cool for about 10 minutes, then invert onto a plate and leave to cool completely for about 1 hour.
10. After cooling, sprinkle with powdered sugar and enjoy!
-----------------------------------------------------------------------
Chapter:
00:00 Opening
00:29 ingredients
01:16 Preparation (baking mold, sifting)
04:16 Making the Paradise cake batter
08:30 Filling the batter and oven setting, baking time
09:37 Decorating and enjoying the Italian Paradise Cake
10:36 Tips and notes on making Paradise cake
-----------------------------------------------------------------------
#ParadiseCake
#Desserts
#LemonButterCake