PARADISE CAKE WITH MILK CREAM

Torta Kinder Paradiso is an indulgent Italian dessert inspired by the famous Kinder Paradiso snack cake.

This fluffy sponge cake is filled with a light, creamy milk filling and dusted with powdered sugar, making it a heavenly treat that melts in your mouth.

Perfect for birthdays, tea-time, or as a delightful dessert, it’s a crowd-pleaser for kids and adults alike.

Why Nonna Suggests This Recipe

1. Inspired by Childhood Treats: Nonna loves how this cake brings a homemade touch to a beloved Kinder snack.
2. Light and Fluffy: The airy sponge cake and creamy filling make it a delicate dessert that’s not overly sweet.
3. Simple Ingredients: Made with pantry staples, it’s easy to prepare while tasting luxurious.
4. Family Favorite: Perfect for all ages, Torta Kinder Paradiso is sure to become a household classic.
5. Customizable: Add lemon zest, vanilla, or chocolate chips for a personal twist.

Cooking Time

• Prep Time: 30 minutes
• Cooking Time: 25 minutes
• Cooling Time: 1 hour
• Total Time: ~1 hour 55 minutes
• Servings: 8–10 slices

Ingredients

For the Sponge Cake:

• 1 ½ cups (190 g) all-purpose flour
• ½ cup (60 g) cornstarch
• 1 tsp baking powder
• 4 large eggs, room temperature
• ¾ cup (150 g) granulated sugar
• ½ cup (115 g) unsalted butter, melted and cooled
• Zest of 1 lemon (optional)
• 1 tsp vanilla extract

For the Milk Cream Filling:

• ¾ cup (180 ml) whole milk
• 1 cup (240 ml) heavy cream, chilled
• ½ cup (100 g) powdered sugar
• 1 tsp honey
• 1 tsp vanilla extract

For Garnish:

• Powdered sugar, for dusting

Step-by-Step Method

1. Prepare the Sponge Cake:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, and baking powder.
3. In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed until pale and fluffy (about 5 minutes).
4. Gently fold in the dry ingredients using a spatula, followed by the melted butter, vanilla extract, and lemon zest (if using). Mix until just combined, being careful not to deflate the batter.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Milk Cream Filling:

1. In a small saucepan, heat the milk and honey over low heat until warm. Let cool completely.
2. In a large bowl, whip the chilled heavy cream and powdered sugar until soft peaks form.
3. Gently fold the cooled milk mixture and vanilla extract into the whipped cream until smooth and fluffy. Refrigerate until ready to use.

3. Assemble the Cake:

1. Once the sponge cake is completely cool, slice it horizontally into two equal layers using a serrated knife.
2. Spread the milk cream filling evenly over the bottom layer, then place the top layer back on. Gently press to secure.

4. Garnish and Serve:

1. Dust the top of the cake generously with powdered sugar.
2. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the filling to set.
3. Slice and serve chilled for the best texture and flavor.

Nutritional Facts (Per Slice)

Tips by Nonna

1. Use Fresh Cream: Fresh, high-quality cream ensures a light and fluffy filling.
2. Flavor Enhancements: Add a touch of lemon or orange zest to the filling for a citrusy twist.
3. Make Ahead: Prepare the sponge cake and filling a day ahead; assemble just before serving.
4. Store Properly: Refrigerate leftovers in an airtight container for up to 3 days.
5. Serving Suggestion: Pair with a glass of cold milk or espresso for the ultimate indulgence.

Torta Kinder Paradiso

Torta Kinder Paradiso is an indulgent Italian dessert inspired by the famous Kinder Paradiso snack cake. This fluffy sponge cake is filled with a light, creamy milk filling and dusted with powdered sugar, making it a heavenly treat that melts in your mouth. Perfect for birthdays, tea-time, or as a delightful dessert, it’s a crowd-pleaser for kids and adults alike.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

1 hour hr

Total Time 1 hour hr 55 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 10 Slices

Notes

Ingredients

For the Sponge Cake:

• 1 ½ cups (190 g) all-purpose flour
• ½ cup (60 g) cornstarch
• 1 tsp baking powder
• 4 large eggs, room temperature
• ¾ cup (150 g) granulated sugar
• ½ cup (115 g) unsalted butter, melted and cooled
• Zest of 1 lemon (optional)
• 1 tsp vanilla extract

For the Milk Cream Filling:

• ¾ cup (180 ml) whole milk
• 1 cup (240 ml) heavy cream, chilled
• ½ cup (100 g) powdered sugar
• 1 tsp honey
• 1 tsp vanilla extract

For Garnish:

• Powdered sugar, for dusting

---

Step-by-Step Method

1. Prepare the Sponge Cake:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, and baking powder.
3. In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed until pale and fluffy (about 5 minutes).
4. Gently fold in the dry ingredients using a spatula, followed by the melted butter, vanilla extract, and lemon zest (if using). Mix until just combined, being careful not to deflate the batter.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

---

2. Make the Milk Cream Filling:

1. In a small saucepan, heat the milk and honey over low heat until warm. Let cool completely.
2. In a large bowl, whip the chilled heavy cream and powdered sugar until soft peaks form.
3. Gently fold the cooled milk mixture and vanilla extract into the whipped cream until smooth and fluffy. Refrigerate until ready to use.

---

3. Assemble the Cake:

1. Once the sponge cake is completely cool, slice it horizontally into two equal layers using a serrated knife.
2. Spread the milk cream filling evenly over the bottom layer, then place the top layer back on. Gently press to secure.

---

4. Garnish and Serve:

1. Dust the top of the cake generously with powdered sugar.
2. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the filling to set.
3. Slice and serve chilled for the best texture and flavor.

Keyword torta kinder paradiso,