Torta Paradiso
Torta Paradiso is a soft and delicate cake born in the Pavia pastry shops of the nineteenth century, a symbol of the sweet-making tradition of Oltrepò. Its main characteristic is the velvety texture obtained by using potato starch, which makes it light and easily digestible. A perfect harmony of butter, eggs and sugar creates a batter that transforms in the oven into a cake with a white dusting of powdered sugar, an unmistakable aroma and typical cracks on the surface.
Preparation
- 1
Whip the softened butter with sugar until you obtain a pale, light and fluffy mixture (about 5 minutes with an electric whisk).
- 2
Add the eggs one at a time, beating well after each addition to incorporate air into the batter.
- 3
In a bowl, sift together the potato starch, flour, baking powder, vanilla and a pinch of salt; gently fold into the butter and egg mixture using upward strokes.
- 4
Pour the batter into a 24 cm cake tin that has been previously buttered and floured, leveling the surface.
- 5
Bake in a preheated oven at 170°C for about 50 minutes, until a toothpick inserted in the center comes out dry.
- 6
Let cool in the oven with the door slightly ajar for 10 minutes, then remove and let cool completely on a wire rack.
- 7
Once cooled, generously dust with powdered sugar before serving.
Chef's Tips
The key to success is properly whipping the butter with sugar at the beginning and adding the dry ingredients gently so as not to deflate the batter. Torta Paradiso keeps well for 2-3 days in an airtight container.