Preparation

• In the food processor bowl, work the eggs with the sugar for three minutes.

• Add the potato starch, sugar, baking powder, vanillin, a pinch of fine salt, and oil.
  Mix for another three minutes or so.

• Pour the mixture into a greased and floured medium-sized rectangular baking pan, a disposable one will also do.

• Bake in a static oven set to 392°F for about thirty minutes.
  Meanwhile, as the cake is baking, prepare the rice flour cream.

• Warm the milk in a small saucepan.
  Pour the flour into another pot and also the honey heated in the microwave for a few seconds.

• Mix the flour well with the honey.
  Continue to add the hot milk gradually, stirring constantly with a spoon to prevent the cream from sticking to the pot and forming lumps.

• Cook the cream for about twelve to thirteen minutes until it’s nice and thick and smooth.

• Let the paradise cake cool on a surface and then cut it into two layers. Place the base on a serving tray and generously add the cream. Cover with the other layer.

• To achieve the slice effect of the paradise cake, cut around the cake with a large knife. Finally, dust the paradise cake with milk cream and rice flour generously with powdered sugar and store it in the refrigerator for two hours before eating.