Ingredients:
- 180g of very soft butter
- 120g icing sugar
- grated zest of a lemon, preferably untreated
- a teaspoon of vanilla extract
- 4 whole eggs at room temperature
- 110g of ORGANIC ARIFA FLOUR (or 00 flour)
- 110g of RICE FLOUR (or potato starch)
- 5g baking powder
- 50ml of warm milk
For the filling:
- 250ml fresh cream
- 100g of condensed milk (or 100g of mascarpone)
Procedure:
To make this paradise cake, let's start by preparing the base.
In a planetary mixer or with an electric whisk, beat the butter (which must be very soft) with the icing sugar which you will add little by little, the lemon zest and the vanilla.
Whip everything together until you obtain a soft and frothy cream (it will take about 5 minutes).
Add the eggs at room temperature one at a time and continue beating.
Gradually add the flours and yeast that you have previously sifted and mixed together.
Incorporate the flours little by little with a delicate movement, from the bottom upwards without deflating the mixture.
This step is very important, because it is the secret to obtaining a very soft cake.
Finally add the lukewarm milk and mix gently.
Preheat the oven to 175° static.
Pour the base mixture into a previously buttered and floured 22x22 square mold.
Bake at 175° for approximately 30 minutes (test with a toothpick).
Once cooked, remove the base from the oven and let it cool completely before cutting it.
Meanwhile, prepare the cream.
Whip the fresh cream, add 30-35g of sugar and finally, with a bottom-up movement, incorporate the condensed milk or mascarpone.
Cut the cake in half, fill with the cream, cover with the other half of the cake and leave to rest in the fridge for about 30 minutes.
Once rested, sprinkle with icing sugar and cut into pieces to form the classic snacks.
At this point, your delicious, soft and tasty paradise cake will be ready to be enjoyed.
ENJOY YOUR MEAL!!
