Kinder Paradiso Cake Very Easy… the Taste of a Homemade Snack!
Today I’m bringing you the taste of the most loved snack. I must confess it’s my favorite snack since I was a child, and making it at home is a real joy.
This is not just a cake, it’s a cloud: the base is soft and buttery (like the original), while the filling is my No-Cook Cream. The result is a delicate, melting cake with an intense taste of milk and vanilla.
It’s a easy recipe that requires very little effort but guarantees huge success with both kids and adults. Perfect for a birthday, in fact, I always prepare it for my brother because it’s one of his favorite cakes.
Let’s get started!
Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Preparation time: 1 Hour
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Kinder Paradiso Cake.
If you don’t have condensed milk or prefer not to use it, you can replace it with about 1/4 cup of powdered sugar to add to the whipped cream. However, be careful: the cream will be more like a Chantilly and won’t have the same compactness and milky flavor that makes the true Paradiso Cream unmistakable!
- 2/3 cup all-purpose flour
- 2/3 cup potato starch
- 3 eggs
- 7 tbsp butter (melted)
- 1/2 cup granulated sugar
- 2 tsp baking powder
- Half vanilla flavor (Half ampoule)
- 1 1/4 cup fresh whipping cream
- 100 condensed milk (or powdered sugar)
Tools for the Kinder Paradiso Cake
- 1 Baking Dish 12×8
Steps
In a large bowl, beat the eggs with the sugar until the mixture is light and foamy.
Add the melted butter, making sure to let it cool well before pouring it in. Mix gently with the beaters on low speed or a spatula.
Add the flour and potato starch sifted with the baking powder and the half vial of vanilla flavor.
Continue mixing with the beaters until all the ingredients are well blended and the batter is smooth and lump-free.Pour the batter into a greased and floured 12 x 8-inch pan.
Bake at 350°F (oven static) for 25 minutes. After this time, always do the toothpick test: it should come out clean.
Remove from oven and let cool completely the cake base.
Once the cake is cool, cut it into two equal layers horizontally.
Preparation of No-Cook Paradiso Cream: In a bowl, whip the fresh cream (very cold) until it is semi-whipped. Add the condensed milk slowly and continue to whip until you obtain a firm and fluffy cream.
Trick for the Perfect Filling: Take the bottom layer of the cake. Place a cutting board or a straight ruler along the edge of the base. This acts as a containment for the cream.
Spread the Paradiso Cream generously and evenly over the bottom layer of the cake, using the cutting board to help keep the edge clean and straight.
Remove the cutting board and close with the top layer of the cake. Press very gently.
Sprinkle the surface with plenty of powdered sugar.
And here is your Soft Kinder Paradiso Cake!
Each bite is a plunge into the past, with that cloud-like softness and that unmistakable milk cream flavor that takes us back to being kids. It’s an emotion to prepare it for my brother, and I hope it becomes your favorite cake for festive days too!
It’s proof that the best sweets are made with love and simple ingredients.
A hug, and until next time!
Here you can see all its deliciousness and the inviting layer of Paradiso Cream.
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Storage
The Kinder Paradiso Cake, being filled with the Paradiso Cream based on cream, must be stored in the refrigerator.
Keep it in a cake container or well covered to prevent it from absorbing odors. It keeps in the refrigerator for about 3-4 days.
For the best taste, take it out of the fridge about 15-20 minutes before serving, so that the base becomes softer.
