Indulge in the delightful flavors of the Paradise Cake with Milk Cream, a light and fluffy dessert that combines a delicate sponge base with a creamy and sweet filling. This cake offers a perfect balance of sweetness and lightness, creating a dreamy dessert that’s ideal for any occasion. The fluffy sponge, infused with a hint of vanilla, pairs beautifully with the smooth and rich milk cream, making this cake a true delight for the senses.
Why You’ll Love This
You’ll love this Paradise Cake for its light and airy texture and its delightful vanilla flavor. The combination of a delicate sponge and a creamy filling creates a harmonious balance that satisfies your sweet tooth while providing a refreshing dessert experience. The cake’s simplicity and elegance make it a perfect treat for those who appreciate light and delicious desserts.
Perfect Occasion
This Paradise Cake is ideal for a festive celebration, a sophisticated dessert, or any moment when you want to indulge in a light and refreshing treat. Its vibrant appearance and inviting aroma make it a great choice for birthdays, holidays, or any event where you want to impress your guests with a beautiful and delicious dessert. The cake’s light and airy texture, combined with its rich flavor, make it a perfect choice for any occasion.
Decoration Tips
To enhance the presentation of this cake, consider dusting it with powdered sugar or garnishing it with fresh berries. You can also drizzle it with a light glaze or serve it with a side of whipped cream or ice cream for an extra touch of indulgence. For a festive touch, serve the cake on a decorative plate or with a side of fresh fruit, creating a delightful dessert experience.
- Ingredients for the Sponge:
- 3 medium eggs
- 100 g sugar
- 100 g gluten-free cake flour
- Seeds of half a vanilla bean
- 1 pinch of salt
- Ingredients for the Milk Cream:
- 150 g fresh cream
- 50 g sweetened condensed milk
- 15 g honey
- 3 g gelatin
- Seeds of half a vanilla bean
- Instructions:
- Sponge: Preheat the oven to 170°C (338°F). Butter and flour a 20 cm cake pan. Beat the eggs, sugar, and salt until pale and frothy. Add the vanilla seeds. Sift the flour and fold in gently. Bake for 25 minutes.
- Milk Cream: Soften the gelatin in cold water. Whip the cream and set aside. Heat half of the condensed milk, dissolve the gelatin in it, and add the vanilla seeds and honey. Mix with the remaining condensed milk and fold in the whipped cream. Chill for 30 minutes.
- Assembly: Slice the sponge into two layers, fill with the milk cream, and refrigerate for 4 hours before serving.
Enjoy!
