As fluffy and light as the clouds in the summer sky and as sweet as love. It is no wonder that the “paradise cake” from Lombardy has a reputation as being a true seducer.
5 from 2 votes
Prep Time 30 minutesmins
Cook Time 35 minutesmins
Total Time 1 hourhr5 minutesmins
Course Dessert, sweet, sweets
Cuisine Italian, Lombardy
Servings 16serves
Calories 221kcal
Ingredients
200gbutter at room temperature
150ggranulated sugar
5whole eggs
200gflour
200gpotato starch
1packet baking powder
1teaspoonvanilla extract
1pinchsalt
1tablespoonMaraschino or Marsala
Instructions
Grease the cake tin with butter and sprinkle with flour. Pre-heat the oven to 180° C (upper and lower heat). Whip butter, sugar, salt and vanilla extract to a fluffy mixture. Add the eggs one by one and then the liqueur.
Mix flour, starch and baking powder separately and sieve. This ensures that the dry ingredients are mixed well, which will make the cake fluffy and light. Carefully fold the flour mixture into the egg-sugar-butter mixture and pour into the baking tin.
Bake the cake in the oven for about 35 minutes. Test with a toothpick to check if it is ready. Let the cake cool down and serve sprinkled with icing sugar.
Notes
If you would like to make the cake a little more sumptuous, fill it with whipped cream. For this, whip 300 g cream and mix it carefully with 70 g icing sugar. Divide the cake in the middle and fill with the cream.