Torta Paradiso is a traditional cake typical of Lombard pastry, made with eggs, butter and flour, with a very soft consistency and a divine taste similar  which is served dusted with powdered sugar on the surface.




SERVINGS:8-10 People

I use 9 inches springform cake pan


  • 1 cup of 00 flour
  • 1 cup of potato starch
  • ¾ cup of butter (at room temperature)
  • 1 cup of icing sugar (add other to garnish)
  • 5 large egg yolks
  • 2 large whole eggs
  • grated peel of 1 lemon with leaf
  • 1 tsp  of baking powder
  • 2 pinches of salt



Whip butter, sugar and grated lemon peel (previously washed and dried, from which you will have obtained only the yellow pulp, avoiding grating the white) with the help of electric whips, this phase of “assembly” is the starting point and the secret to the success of your cake.

It will take about 20′ – 25′ to obtain a creamy, fluffy and whipped mixture.

Do not stop at the first result obtained after a few minutes, when the mass seems whipped but it is not.

The butter should take on a clear, snowy color.

You should feel it smooth, “creamy”. , light, perfectly amalgamated with the powdered sugar and for this it will take a little patience.

How to add eggs to Paradise Cake:

Once you have a creamy and creamy mixture, add the eggs and yolks at room temperature, previously weighed and lightly beaten with a fork.

Add a few eggs at a time, flush over the mixture.

Mix on low – steady speed and add a little more egg mixture, only when the previous ones are perfectly absorbed.

Repeat the process, whisking on low-moderate speed until all the eggs are used up.

The final mixture should be soft, creamy and light just like the previous whipping of butter and sugar, only of course “colored” deep yellow thanks to the presence of eggs.

At this point add the flours: starch, flour and baking powder previously sifted together a couple of times, together with the salt.

Add the flours in small doses (1 tablespoon at a time) wait for the complete absorption of the first tablespoon and then add the second.

Always mix on low to moderate speed. Until you get a creamy and fluffy mixture.

Butter a baking dish and flour it lightly, lay the mixture, taking care to distribute it perfectly in the mold, taking care to get a smooth and fairly homogeneous surface.

How to bake the Paradise Cake:

Bake in a preheated static oven at 340 F for about 40 minutes.

Do not open the oven before 30 minutes, that is, until a solid surface has formed.

Baking may advance by a few minutes, so the cake may be ready at 30-35 minutes or postpone until 45 minutes, depending on the oven you are using.

Always test with a toothpick that must come out completely dry.

How to get a perfectly flat surface of paradise cake:

Usually this type of cakes, tends to form a small a bulge in the center. How to solve the problem?

Take the cake out of the oven and while still warm unmold it by turning it upside down on a large, flat serving plate. Leave it like this for about 15′, no longer, otherwise condensation will form on the plate (humidity).

At this point, turn it upside down again with the help of a plate, a flat cutting board and place it on a wire rack to cool.

Sprinkle with powdered sugar

The Paradise Cake should be enjoyed cold. So have the patience to wait at least 40′.

Store the Paradise Cake:

At room temperature, the day after baking remains the best to enjoy it along with the 2nd day, a time when, if there are a few slices left over, it would be good to wrap them in food wrap to preserve the fragrance for another 1 day maximum 2.




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