Torta Paradiso is the most classic of Italian dessert.
It is the symbol of Pavia, located in Lombardy region, and it is a cake made of eggs, butter, flour and topped with lots of powdered sugar.
Its fluffy texture makes it perfect for any occasion, especially for breakfast or as dessert.
Springform pan 10 ¾ ” buttered and lined with baking paper
- 1/4 cup of butter (taken out of the refrigerator at least 2 hours before making the cake)
- 7/8 cup of sugar
- 4 eggs at room temperature
- grated peel of 1 lemon
- 1 tsp of vanilla extract
- 10 tbsp of cornstarch
- 1+1/2 cups of all purpose flour
- 1+1/8 tbsp of baking powder
- a pinch of salt
- powdered sugar to decorate
Baking at 350 F for 40 minutes, static oven, middle shelf
After leaving the butter out of the refrigerator for at least two hours, we can proceed.
In a small bowl, we put the butter.
We add a first part of sugar and mix either with a whisk or with a mixer.
We add the second part of sugar and resume mixing for about 5 minutes.
This step is essential to give the cake its typical super fluffy texture.
Now we transfer our butter and sugar cream to a large bowl.
We add two eggs and mix with a mixer or whisk.
As soon as the eggs are absorbed by the cream, we add the other two eggs.
As soon as the mixture is smooth, we move on to the flavorings.
We add the grated lemon peel, vanilla extract and mix quickly.
Now we add the cornstarch and mix for about 20 seconds.
In a small bowl we put the flour, baking powder and a pinch of salt.
We mix with a spoon and add to the cream mixture, taking care to sift everything together.
It is preferable to add the flour in two times, mixing vigorously each time.
Now we can pour the mixture into the baking dish (buttered and with baking paper).
Baking at 350 F for 40 minutes, static oven, middle shelf.
When the 40 minutes has elapsed, remove the pan from the oven.
We remove the baking paper.
We place the cake on a plate and dust with powdered sugar.
The cake is ready!!!
Facebook Comments Box