Pillowy-soft cake filled with rich and velvety milk cream.
Just what heaven might taste like
This cake is known as “torta paradiso” in Italy. It’s a delicate and light sponge cake with lemon zest and vanilla flavoring. Filled with a thick and simple crema al latte (milk cream) produced with whipped cream and condensed milk.
As you can see, it really resembles a bit of paradise. And I promise, it tastes at least twice as good as it looks.
This cake is perfect for breakfast, snack or after dinner dessert. It’s so light and not too sweet that it’ll require some self-control not to devour it all at once.
The good news is that it’s not difficult to make, particularly if you have a mixer to assist you. So you can create this again and over. Once again!
Other Italian dessert recipes you might like:
INGREDIENTS:
YIELD: 12 bars from a 9×13 inch (23×33 cm) cake
-
- 4 eggs, divided
- 1 cup (200 gr) sugar
- 1 teaspoon vanilla extract
- 4 oz (115 gr) unsalted butter, soften
- 1 cup (130 gr) all-purpose flour
- 1/2 cup (80 gr) corn starch
- 1 tablespoon baking powder
- zest of 1 lemon
- For the cream:
- 1 1/2 cups (340 ml) whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (115 ml) condensed milk
- powdered sugar for decorating
PREPARATION:
TIME: 30 minutes to prepare, 20 minutes to bake, 1 hour or more to rest
Preheat the oven to 350° F (180° C).
In a mixing basin, combine the four egg whites, reserving the yolks for later. With an electric mixer, beat the egg whites for a few minutes until doubled in size.
Add the cup of sugar and beat a few more minutes. While beating, add the egg yolks. Mix in the butter and the teaspoon of vanilla essence (soften).
Sift in the flour, corn starch and baking powder.
Add the finely grated zest of one lemon.
And beat until just combined.
Grease or line with parchment paper a 9×13 inch (23×33 cm) baking pan. Pour in the batter and smooth it out with a spoon.
Bake for 20 minutes or until done in a preheated oven.
Remove from the oven and set aside to cool while making the milk cream.
In a large bowl, add the whipping cream and the tablespoon of powdered sugar. Whip until firm peaks form (possibly using a whisk attachment to an electric mixer)
Whip in the vanilla essence and condensed milk until smooth.
When cold, cut the cake in half horizontally.
Replace the top half of the pan, top-down, with parchment paper. The paper will help you to remove the cake from the pan later.
Add the cream and level with a spatula.
And gently place the bottom half of the cake on top.
Refrigerate for at least one hour before serving.
Cut into appropriate size and sprinkle with powdered sugar.
I cut out 12 rectangular bars. Each about 2 by 4.5 inches, but you’re welcome to cut these as you wish.
Store in the refrigerator for up to 3 days.
PRINTABLE RECIPE CARD: Italian Torta Paradiso (Paradise Cake with Milk Cream):
Torta paradiso – Italian Paradise Cake with Milk Cream
Yield: 9×13 inch (23×33 cm) cake cut into 12 bars
Preparation time: 30 minutes Cooking time: 20 minutes Inactive time: 1 Hour Total time: 1 H & 50 M
Rich and silky milk cream fills a pillowy-soft cake.
Just what heaven might taste like
Ingredients
For the cake
- 4 eggs, divided
- 1 cup (200 gr) sugar
- 1 teaspoon vanilla extract
- 4 oz (115 gr) unsalted butter, soften
- 1 cup (130 gr) all-purpose flour
- 1/2 cup (80 gr) corn starch
- 1 tablespoon baking powder
- zest of 1 lemon
For the cream:
- 1 1/2 cups (340 ml) whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (115 ml) condensed milk
- powdered sugar for decorating
Instructions
- Preheat the oven to 350° F (180° C).
- In a mixing basin, combine the four egg whites, reserving the yolks for later. With an electric mixer, beat the egg whites for a few minutes until doubled in size.
- Add the cup of sugar and continue to beat for a few minutes. While beating, add the egg yolks. Mix in the butter and the teaspoon of vanilla essence (soften).
- Sift in the flour, corn starch and baking powder.
- Add the finely grated zest of one lemon.
- And beat until just combined.
- Grease or line with parchment paper a 9×13 inch (23×33 cm) baking pan. Pour in the batter and smooth it out with a spoon.
- Bake for 20 minutes or until done in a preheated oven.
- Remove from the oven and set aside to cool while making the milk cream.
- In a large bowl, add the whipping cream and the tablespoon of powdered sugar. Whip until firm peaks form (possibly using a whisk attachment to an electric mixer)
- Whip in the vanilla essence and condensed milk until smooth.
- When cold, cut the cake in half horizontally.
- Place the top half, top-down back in the pan with parchment paper. The paper will aid in removing the cake from the pan afterwards.
- Add the cream and level with a spatula.
- And gently place the bottom half of the cake on top.
- Refrigerate for at least one hour before serving.
- Cut into appropriate size and sprinkle with powdered sugar.
- I made 12 rectangular bars. Each is roughly 2 by 4.5 inches, but you may cut them as you want.
- Store in the refrigerator for up to 3 days.