Torta Paradiso Recipe Guide

Torta Paradiso, also known as Paradise Cake, is a light and fluffy Italian dessert originating from Lombardy. Known for its delicate crumb and buttery flavor, it’s often enjoyed plain or lightly dusted with powdered sugar. Let me show you how I make this delightful cake, based on my overall experience, blending tradition with a few modern variations.

Notes on What to Expect

Torta Paradiso is tender and moist with a delicate crumb. Its buttery richness is perfectly balanced by the citrusy aroma from the zest, making it an elegant choice for afternoon tea or dessert.

Overview

• Prep Time: 20 minutes
• Cook Time: 45-50 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours 10 minutes
• Ease of Cooking: Easy
• Servings: 10-12 slices
• Calories per Serving: ~280 kcal
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Dessert
• Equipment Needed: Mixing bowls, electric whisk, 9.5-inch cake mold, spatula, sieve, oven, cooling rack.
• > Go get the must-have equipment and ingredients for making a Savory  #Torta Paradiso  now.

Ingredients

For a 9.5-inch (24 cm) mold:

• Butter (softened): 170 g (¾ cup)
• Powdered sugar: 170 g (1 cup)
• Granulated sugar: 40 g (3 tbsp)
• Egg yolks: 4
• Whole eggs: 2
• Type 00 flour: 100 g (1 cup)
• Potato starch: 70 g (½ cup)
• Baking powder: 3 g (1 tsp)
• Vanilla bean (seeds only): ½
• Lemon zest: ½ (grated)
• Orange zest: ½ (grated)
• Salt: ¼ tsp
• Powdered sugar: For dusting
• > Go get the must-have equipment and ingredients for making a Savory  #Torta Paradiso  now.

Step-by-Step Instructions

1. Prepare Dry Ingredients:
   Sift together flour, potato starch, and baking powder in a bowl. Set aside.
2. Cream the Butter and Sugar:
   Beat the softened butter with powdered sugar, vanilla seeds, lemon zest, and orange zest using an electric whisk until light and fluffy.
3. Add Egg Yolks:
   Gradually mix in the egg yolks one at a time, ensuring each is fully incorporated.
4. Whisk Whole Eggs and Granulated Sugar:
   In a separate bowl, whisk whole eggs with granulated sugar until pale and frothy.
5. Combine Mixtures:
   Alternately fold the egg-sugar mixture and dry ingredients into the butter mixture using a spatula. Repeat until fully incorporated, resulting in a smooth, airy batter.
6. Prepare the Mold:
   Butter and flour the cake mold to prevent sticking. Pour in the batter and smooth the top with a spatula.
7. Bake:
   Preheat the oven to 340°F (170°C). Bake for 45-50 minutes, checking with a toothpick around 30 minutes. Cover with foil if browning too quickly.
8. Cool and Dust:
   Allow the cake to cool in the mold for 20 minutes. Turn it onto a rack to cool completely. Dust with powdered sugar before serving.

Variations and Tips

• Gluten-Free: Replace type 00 flour with an equal amount of rice flour.
• Dairy-Free: Substitute butter with an equivalent amount of vegetable oil, emulsified with the egg yolks.
• Filling Options: Add a layer of buttercream, jam, or mascarpone cream for an extra treat.
• Storage: Store in a covered container for up to 3 days or freeze without powdered sugar.
• > Go get the must-have equipment and ingredients for making a Savory  #Torta Paradiso  now.

Nutritional Information (Per Serving)

I hope this guide has made preparing Torta Paradiso a little less daunting! Have you tried making this classic Italian dessert before? Please, be honest, and let me know in the comments below. I’d love to hear your feedback, so leave your honest comment, your experience matters!