Who doesn’t love paradise cake?
in its simplicity and freshness it is a home dessert much loved by children, but (above all) also by adults, perhaps precisely because we all keep in our memory a childhood memory that tastes of milk and lemon and is invariably covered in sugar veil. I dedicate this recipe to my friend Valentina, may it be a soothing talisman for the days to come…

What I propose here is the recipe for paradise cakes from the legendary Pinella, which are so similar to a famous, and delicious, Kinder fridge treat. The recipe is simple and you can also make it with your children, just remember to give it time to cool and firm up… in short, it’s better to make it the day before.


– 250 g of icing sugar
– 250 g of very soft butter
– 150 g of “00” flour
– 150 g of starch
– 6 egg yolks
– 2 whole eggs
– 1-2 grated lemons
– 1 sachet of vanilla powder
– 10 g of baking powder

Cut the butter into small pieces and cream it very well with the whisk or the planetary mixer, then slowly add the icing sugar and continue to cream it until the mixture becomes very soft.
Beat the whole eggs lightly with a fork and add very small quantities to the butter cream. Do the same with the egg yolks.
Add the finely grated lemon zest.
Sift the flour with the starch, vanilla and yeast, then with a spatula or a wooden spoon mix it into the mixture from bottom to top so as not to dismantle it, this is the fundamental step of the recipe, you must be careful not to dismantle the composed.

Butter and flour a 25X32 (approximately) rectangular pan, if you want to make Paradise cakes like the Kinder ones, otherwise, use a mold of your choice (I used a classic round one).
Pour the mixture into the pan and bake at 175-180°C until the cake is ready. It will take about 20-30 minutes. Leave the dessert to cool. If you want to leave it like this, just cover it with plenty of icing sugar. If you want to make Paradise cakes, cut the cake into two layers.

Whip about 400g of cream and when it is almost ready add a couple of spoonfuls full of good liquid honey and continue mixing until the honey is well incorporated.

Spread the base of the cake with a nice layer of cream (at least 1 cm high). Cover with the other half of the cake and press with your hands to make the layers adhere well.


Leave to cool in the fridge for a couple of hours so that the cream solidifies. Remove from the fridge. Trim the edges with a sharp knife and draw cutting lines for the cakes and dust with icing sugar.
Et voilà, here is your paradise cake, white, fresh and lemon-scented… no one will resist!

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