Hello friends, today I propose these fabulous paradise cakes with jam to enjoy on any occasion. They are delicate and delicious. A soft, fragrant dough filled with a filling of cream and mascarpone and a layer of strawberry jam. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Portions: 12×16 inches baking tray
- Cuisine: Italian
Ingredients for paradise cakes with jam
- 3 eggs
- 3.2 oz granulated sugar
- 1.75 oz all-purpose flour
- 1 oz potato starch
- 1.6 oz melted butter
- 1 teaspoon baking powder
- 1 pinch fine salt
- 1 teaspoon vanilla essence (Or grated lemon zest)
- 1 cup fresh liquid cream
- 2.5 oz condensed milk (Or 1.4 oz powdered sugar + vanilla)
- to taste strawberry jam (Or raspberry or red fruits)
- 7 oz Mascarpone
- to taste vanilla powdered sugar
Tools
- 1 Baking tray
- 1 Tray
- 2 Bowls
- Electric whisks
- 1 Spatula
- 1 Knife
- 1 Plastic wrap
- Parchment paper
Steps for paradise cakes with jam
To make these paradise cakes with jam, first prepare the soft base. In a large bowl, beat the eggs with the granulated sugar and vanilla essence or grated lemon zest for 10-15 minutes until they become foamy and whitish, add the melted butter slowly and continue to whip. Finally, add the sifted all-purpose flour, potato starch, baking powder, and salt, and stir using a spatula always from bottom to top without deflating the mixture, until you obtain a smooth and homogeneous dough. Line a rectangular baking tray or baking sheet 12×16 inches with soaked and squeezed parchment paper and pour the mixture, leveling it evenly with a smooth spatula. Bake in a static oven at 356°F for about 15 minutes. When the base is ready (of course, do the toothpick test), place it on a cutting board or tray and gently remove the parchment paper and let it cool.
In a large bowl, add the well-chilled fresh liquid cream together with the mascarpone and whip for a few minutes with electric whisks until obtaining a frothy and thick mixture. Add the cold refrigerated condensed milk and continue to whip. Once the filling is ready, place it in the fridge to set for about 30 minutes.
Cut the sponge cake in half, place one half of the dough on a tray, spread a layer of jam on the base, then pour the paradise-like cream and spread it with a spoon or spatula. Place the second half of the dough on the cream, apply gentle pressure with your hands, cover everything with plastic wrap and put in the fridge to set for about 4 hours. When creating the cakes, remove the tray with the cake from the fridge and leave it in the freezer for about 30 minutes. This way, when we cut, we will obtain perfect cakes without smudges and imperfections. After half an hour, remove from the freezer, trim the edges, and cut the dessert into rectangles.
Dust the surface with powdered sugar, let it acclimate for a few minutes, and then serve. Here they are, ready, the paradise cakes with jam. I hope you like this latest recipe of mine, see you next time, friends.
STORAGE, TIPS, AND NOTES
The paradise cakes with jam can be stored in the fridge for up to 2-3 days covered to prevent the dough from drying out. If you want, you can add gelatine to the filling cream to obtain a firmer cream. The butter can be replaced with seed oil. These snacks can also be stored in the freezer for a month, well wrapped in plastic wrap and without powdered sugar. To defrost them, simply transfer them from the freezer to the fridge and let them thaw slowly for at least half a day until they regain their typical soft texture. I recommend freezing them already cut into individual portions. Once defrosted, it will be possible to sprinkle them with powdered sugar and serve them.
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