Kinder Paradiso Cake. Are you looking for a dessert for your children? Simple and delicious.

By preparing it at home, we are certain that our children will eat a genuine snack without preservatives!

The texture of the paradiso cake is soft, delicate, and tasty. So good you can eat it as is, and it would already be a top snack!!!!

Here is a larger version, a birthday cake idea for children that adults will also enjoy, but also an afternoon snack and breakfast cake that is made with very few ingredients.

The filling is made with a milk cream without gelatin, because it contains corn starch which makes it denser, and it is prepared following a similar procedure to custard.

It is not difficult to prepare, just follow the steps and use the freshest ingredients. You can enjoy it alone, with coffee, or a hot tea.

The texture and taste of this cake are remarkable, a soft cloud, not soggy, perfect even for filling, although as it comes out of the oven it is already delicious.

The secret to a perfect paradiso cake recipe is to beat the eggs well and for a long time, so that the mixture absorbs a lot of air.

Another tip I can give you to help you make the perfect paradiso cake is to use all ingredients at room temperature, so that no thermal shock occurs inside the dough.

Butter gives significant moisture to the dough making it soft, but if you want to eliminate it, you can choose to make the paradiso cake without butter: in this case, you should replace it with oil, remembering that 80 g of butter corresponds to 64 g of oil.

Despite the simplicity of this recipe, its preparation hides some pitfalls: be careful to sift the powders well and beat the dough well.

By cutting it in half and adding a layer of milk cream, it becomes even more delicious and irresistible. What cannot and should not be missing in both cases is a generous sprinkle of powdered sugar, which makes it even more appetizing.

You can prepare both the cake and the cream the day before and store everything in the fridge. When needed, just cut the cake in half, fill it with the cream and store it in the fridge. Remember to take it out an hour before serving it.

Guaranteed success! Prepare it for a birthday; it’s perfect.

Difficulty: Easy
Cost: Economic
Rest time: 1 Hour
Preparation time: 30 Minutes
Portions: 10/12
Cooking methods: Stovetop, Electric Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients for the Kinder Paradiso Cake

1 1/4 cups all-purpose flour
3 eggs (room temperature)
1 1/4 cups cornstarch
8 egg yolks (room temperature)
1 cup sugar
6 tbsp butter (melted)
as needed lemon (grated organic zest)
1 tsp baking powder
1 pinch salt
1 2/3 cups milk
2 3/4 oz sugar
1/3 cup cornstarch
1/2 vanilla pods (or half teaspoon vanilla essence)
1 1/2 cups heavy cream
as needed powdered sugar
Half cup milk (to moisten the cake)

Tools

Baking Pan
Parchment Paper
Stand Mixer
Food Scale
Sifter
Brush
Spatula
Mixing Spoon
Saucepan
Manual Whisk
Bowl

Steps for the Kinder Paradiso Cake

First, prepare a 26 cm springform pan by placing parchment paper on the bottom and buttering the sides and dusting them with flour. Preheat the oven to 350°F, static mode.
To prepare the cake, place eggs and yolks, at room temperature, in the stand mixer with granulated sugar and grated lemon zest.
(3 whole eggs and 8 yolks at room temperature).
Immediately start the whisk and let it whip for about 20/25 minutes.
You should obtain a light and very frothy mixture.
At this point, gradually add the flour, cornstarch, and 1 teaspoon of baking powder, sifted together, using a spatula or a wooden spoon.
Incorporate 1 tablespoon at a time with movements from the bottom to top.
Take a part of the batter, transfer it into a bowl.
Add the melted butter.
Quickly mix with a spatula to create an emulsion. Stir until a uniform mass is obtained.
Pour the mixture back into the large bowl and mix from bottom to top.
Blend it very gently to avoid deflating it.
Pour the obtained batter into the pan.
Level it well and gently.
Bake in the oven at 350°F for 40/45 minutes.
(Always do the toothpick test without taking the cake completely out of the oven)
At the end of baking, let the cake cool before removing it from the pan and placing it on a rack until it cools.
Sift the sugar and cornstarch into a bowl.
Bring the milk to a boil with the seeds from the vanilla pod.
Pour 1/3 of the hot milk into the sugar and cornstarch mixture, using a hand whisk to eliminate any lumps.
Then, pour the contents of the bowl into the saucepan with the remaining hot milk and return to the heat to thicken. Stir constantly to prevent sticking.
Once the mixture is creamy and thick, remove from the heat, transfer to a bowl, and cover with plastic wrap touching the surface, and wait for it to cool;
Whip the chilled heavy cream and then add it to the now-cool milk cream.
(My cream was already sweetened; if you use unsweetened cream, add two tablespoons of powdered sugar).
Mix gently with a spatula from bottom to top to avoid deflating the mixture.
Incorporate the cream in two or three steps.
This way, it remains fluffy and light.
Cut the cooled cake in half, moisten each layer with 1/2 cup of milk, and fill it with the cream, also using a piping bag.
(I use a ring to assemble the cake).
Level the cream with a spatula.
Cover with the cake layer.
The cake will achieve the perfect consistency.
It’s recommended to let it sit for a few hours so the cream’s moisture softens the cake layers.
After the hours have passed, remove the ring that held the cake stable and decorate with a sprinkle of powdered sugar.
How delicious. Enjoy!

Tips

The Paradiso Cake involves cornstarch in its batter. If you can’t find it, you can replace it with cornflour (maizena).

This cake can be stored for 2-3 days in the refrigerator, preferably under a cake dome.

If you have a rectangular mold, you can prepare this cake and then cut it into rectangles to serve as single portions, just like Kinder snacks. 13x13x 3.14=530.66.

If you liked this recipe, click on many stars, thank you so much.

Join my group: https://www.facebook.com/groups/488624465780860

or on my page: https://www.facebook.com/gustoamoreefantasie