Paradise cakes are delicious and very simple to prepare, perfect as a delicious afternoon snack or to end a lunch or dinner in the best possible way. They are made in very few easy steps and the soft cream inside does not require cooking. I didn’t feel like using cream so I opted for spreadable cheese, but you can also use ricotta or mascarpone , the choice is yours. The dough is very soft, made without butter, but with seed oil which is more delicate, with the addition of starch and milk which give the dessert even more softness. To prepare it, simply whisk the egg with the sugar for five minutes and then slowly add the milk and oil, finally adding the rigorously sifted flour, starch and yeast. While the dessert is cooling you can prepare the cream by simply mixing the cheese with the condensed milk and icing sugar. It is better if you prepare the cream as soon as the cake has finished cooking, so it will have time to firm up and be easily distributed on the base of the cake . Once the cake has been assembled, wrap it in cling film and leave it to rest in the fridge for at least 5 hours. I preferred to leave it in the fridge all night and I tell you that the result was splendid: appetizing genuine snacks filled with a wonderful, fresh cream without cooking. I love these cakes, they are light and very soft and always please everyone in the family. Well, below you will find the recipe for these tasty paradise cakes accompanied as always with explanations and step-by-step photos, happy preparation!
Ingredients for paradise cakes
- 100 gfarina 00
- 50 g potato starch
- 100 g sugar
- 1uovo
- 50 ml sunflower seed oil (or peanut or corn)
- 50 ml latte
- 2 teaspoons baking powder for desserts
For the cream paradise of the cakes
- 300 g spreadable cheese (Philadelphia type) or ricotta or mascarpone
- 80 g condensed milk
- 2 tablespoons icing sugar