Kinder paradisio is a small cake. A soft, slightly lemony sponge cake and milk foam make it up. It’s a pure delight and the milk foam brings a touch of freshness to these little cakes.
It’s the ideal snack for children. Plus, the recipe is quick and easy to make!
It keeps very well for 3 days in the fridge.
4 eggs
145 g of sugar
150 g of soft butter
90 g of full-fat liquid cream (30% fat)
175 g of flour
70 g of cornstarch
1 zest of a lemon
1 packet of yeast
1 packet of vanilla sugar
Vanilla cream
170 g of mascarpone
190 g of whole liquid cream (30% fat)
3 tbsp of icing sugar
1 tsp liquid vanilla
PREPARATION OF THE RECIPE
1
In a mixer, beat the soft butter with the sugar and vanilla sugar for 3 minutes.
2
Add the eggs one by one, then pour in the liquid cream.
3
Pour in the flour, cornstarch and sifted yeast then whisk everything together. You should obtain a smooth paste.
4
Add the zest of a lemon then mix again.
5
Pour the dough into a buttered 22 cm square mold. Bake in an oven preheated to 170°C fan-forced.
6
Bake for between 25 and 35 minutes depending on your oven.
7
Remove the cake from the oven. Leave to cool then unmold and cover with a clean cloth.
8
Meanwhile prepare the cream.
In a very cold bowl, pour the cream, mascarpone, icing sugar and vanilla. Whisk everything for 2 to 3 minutes. This should double in volume and form a bird’s beak.
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