PARADISE SNACKS

Identity Card of the Recipe

219 KCal Calories per serving

Ingrediants

For the heaven cake

150 g of white flour of type 00
16 g of baking powder
Vanilla essence
1 pinch of salt
140 g of powdered sugar
90 g of butter
170 g of yogurt
240 g (4 medium) of eggs
150 g of potato starch

For coverage

20 g of powdered sugar

For the milk cream

Vanilla essence
200 g of fresh cream
45 g of cornstarch
100 g of concentrated milk
10 g of honey
400 ml of milk

Materials Needed

Bowl
Electric hand mixer
Scale weighs food
Baking paper
Rectangular pan with dimensions of 20 x 30 cm
Sieve
Chopping board
Knife
Casserole
Whip

Preparation

First of all, dedicate yourself to the preparation of the paradise cake. In a bowl, whip the butter at room temperature with the icing sugar and flavor with a few drops of vanilla essence. Work it all for 5 minutes. Meanwhile, shell the eggs and divide the yolks from the whites.
Add one yolk to the buttercream at a time, taking care to add the next one only after the first one is completely absorbed.
At this point, add the yogurt and, in spoonfuls, the potato starch, the baking powder and the white flour: you will have to obtain a thick, creamy and compact mixture.

The original recipe
In this recipe we have changed the doses compared to the classic Paradise Cake. Instead of the 250-300 g of butter we used only 90 g, compensating with 170 g of yogurt (not present in the classic formula). The number of eggs is also reduced compared to the original. The sugar has been reduced by more than half (140 g against 300 g), while the doses of flour and starch have been maintained. The result is still optimal.
As an alternative to the paradise cake, it is possible to prepare the margherita cake.

Preheat the oven to 160 ° C.
Line a 20 x 30 cm rectangular hinged pan with parchment paper.
Beat the egg whites until stiff, adding a pinch of salt.
Incorporate the egg whites into the mixture, taking care to add them a few at a time and always mix from top to bottom to avoid letting the mixture collapse.
Transfer the dough to the pan, level gently by swirling the container. Bake the cake at 160 ° C for 30 minutes.
In the meantime, devote yourself to the preparation of the milk cream. Pour 300 ml of milk into a saucepan and heat it together with the condensed milk; flavor with vanilla essence and add honey. Dissolve the corn or rice starch in the remaining cold milk, helping to dissolve the lumps with a whisk. When the mixture in the saucepan boils, add the cold milk with the starch and, continuing to stir, let the cream thicken. Remove from the heat, cover with cling film and leave to cool for at least one hour in the fridge.
Whip the fresh cream until stiff peaks.
When the milk cream is cold, remove it from the fridge and mix it with the fresh whipped cream: the milk cream is ready.
Remove from the oven the paradise cake and leave to cool.
When the cake is cold, cut it horizontally in half.
Fill the base with the cream, leveling it carefully, then cover the filling with the other section of the cake.
Place the cake in the fridge to consolidate for a couple of hours.
Cut the cake into rectangular slices, finishing the cake along the edges if necessary: with these doses you get 12 slices.
Sprinkle with powdered sugar and serve.

Alice's comment - PersonalCooker

The home-made paradise snacks are special for everyone: perfect to serve after a family lunch, to give to children for a healthy snack or for a delicious breakfast! Of course, you can customize them and change the filling: how about stuffing them with a cream of milk and raspberries?
Also try the sliced milk snacks!

Nutritional values and Health Comment on the recipe

Paradiso snacks are foods that belong to the dessert group.
They have a significant energy supply, provided mainly by carbohydrates, followed by lipids, and finally by proteins.
Carbohydrates are mainly complex, saturated fatty acids and peptides of high biological value.
The fibers are insignificant and the cholesterol seems very relevant.
Paradise snacks are not suitable for most diets. In particular, they should be limited in cases of overweight, hypercholesterolemia, hypertriglyceridemia, hyperglycemia and type 2 diabetes mellitus.
It is contraindicated in case of celiac disease and does not lend itself to the diet for lactose intolerance.
It is relevant to the lacto ovo vegetarian philosophy but not to the vegan one.
The average portion as a snack is 50g (about 110kcal).