Paradise cake

Nov 03, 2020
Torta paradiso

INGREDIENTS

  • 250 g clarified butter (at room temperature, i.e. ointment-like)
  • 250 g of icing sugar
  • 3 whole eggs
  • 100 g of egg yolks
  • 100 g of potato starch
  • 150 g of 00 flour
  • 6 g of yeast
  • 1 vanilla bean
  • 1 organic lemon (zest)
  • 1 g of salt
  • 20 g of Strega liqueur (or limoncello or maraschino)

PROCEDURE

  • I used the planetary mixer with the whisk (electric whisks work fine).
  • Start by mixing the butter well with the whisk. Add the sugar by spoonfuls and continue to whip until the mixture is light and frothy.
  • Add the eggs lightly beaten with a fork slowly and then continue with the lemon zest, vanilla seeds, salt and liqueur, always continuing to whisk.
  • Mix and sift the powders. Add to the mixture with a spatula with movements from the bottom to the top.
  • Pour into a 24/26 cm buttered and floured mould (or lined with baking paper).
  • Cook at 170° for approximately 50/60 minutes (do the toothpick test).
  • Remove from the oven and let cool before decorating with icing sugar.
  • I customized this recipe inspired by the one from Dissapore.

Find out more!

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