Extremely simple and genuine, the basic recipe for the paradise cake is one of those timeless classics of Italian pastry, which is certainly not missing in my personal dessert recipe book.
- 100 g of flour
- 100 g of potato starch
- 200 g of fresh soft butter, diced (not melted)
- 2 very fresh whole eggs + 2 yolks
- 180 g of icing sugar
- 1/2 teaspoon grated lemon zest (optional)
- 1/2 sachet of vanilla yeast for desserts
- 1 pinch of salt
- butter + flour for the mold or if you want to avoid using butter and flour, line the mold perfectly with baking paper
- In a bowl, put the soft butter cut into small pieces together with the icing sugar, blend with an electric mixer at maximum speed until you have a well-whipped mass.
- Add one egg at a time only when the previous egg has been absorbed by the mixture, always blending at maximum speed.
- Sift the flour with the starch and baking powder twice, lower the whisks to minimum speed and add the flours by spoonfuls.
- Also add the salt and the zest and continue blending at medium speed.Preheat the oven to 180° in static mode, butter and flour the mold.
- Pour the mixture into the mold and bake at room temperature for about 50 minutes. Towards the end of cooking, if the cake should color too much on the surface, cover with a sheet of aluminum foil.
- Once cooked (do the toothpick test) let the Paradise cake cool down; I recommend keeping it in a special container or wrapped in plastic wrap and it is better to proceed with the filling the next day.