The Kinder Paradise cake is a timeless dessert, loved by young and old and perfect for a thousand occasions.


Let’s prepare it together!





YIELD: Serves 6 to 8


  • 1 1/8 cup icing sugar
  • 1 cup plain flour
  • 1  cup corn flour
  • ¼ cup  butter at room temperature
  • 5  egg yolks from large eggs
  • 2 egg whites
  • 1 tsp baking powder
  • 1 tbsp organic lemon zest
  • vanilla extract to taste
  • pinch salt
For The Filling
  • 60 ml condensed milk
  • 3 tbsp icing sugar
  • 1 1/3 cup heavy cream
  • icing sugar for sprinkling to taste
1. Beat the egg whites with an electric mixer or in a free standing mixer. Beat until soft peaks form.
2. In a separate bowl beat the butter and sugar. Start at low speed then gradually increase the speed and beat for at least 5 minutes until light and fluffy. Incorporate the vanilla and zest of lemon.
3. Add in the yolks 1 at a time, beat well after each addition. Beat at medium speed.
4. Use a flour sieve to add the flour, cornflour, baking powder and salt.
5. Use an electric mixer to incorporate the dry ingredients at medium speed for at least 5 minutes. Make sure to scrape the sides of the bowl between mixing to ensure even mixing of the ingredients.
The mixture should be thick and creamy.
6. Now fold in the beaten egg whites in 2 batches using a wooden spoon.
7. Grease a cake tin measuring 10 inches in diameter. Pour the batter into the cake tin
and bake in a preheated oven at 338 F for 40 minutes or until a skewer inserted into the cake comes out clean. Cover with a napkin and leave to cool on a wire rack.
8. Combine the ingredients for the cream filling. Beat until light and fluffy.
9. Slice the cake in the middle. Spread the cream evenly on one half of the cake.
10. Cover with the second half. Sprinkle with icing sugar and serve.

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