Soft Cake Mix
This is our traditional Italian cake, created in Pavia in 1800. Fluffy and light, this cake is great to start your morning with or as an accompaniment to afternoon tea. It’s a simple cake both in relation to its flavours and preparation: just a few fresh ingredients give it that characteristic aroma of traditional Italian desserts. Enjoy this cake as is, with some milk or coffee to drink, or fill it with whatever you like. Bring out its flavour even more by adding some heavy cream.
“This Cake .... It's Paradise!!!”
- 100% FROM PAVIA. The torta paradiso was born in Pavia in 1800 from the imagination and skilled hands of the pastry chef Enrico Vignoni. Its success was enormous and immediate, so much so that it soon spread throughout Europe.
- THE ORIGIN OF THE NAME. A noblewoman from Pavia, who was one of the first to taste a slice of this cake, considered it so soft and tasty that she exclaimed "This cake is a paradise!", and, unwittingly, gave it the name.
- AND THE WINNER IS… The cake won a prize in Rome in 1888 and became famous above all thanks to the 1906 World's Fair in Milan.
Enriched wheat flour, Sugar , Rice flour, Sodium acid pyrophosphate, Sodium bicarbonate, Salt •Artificial flavours.
May contain: Soy, Milk, Sesame.
What you need: 125 g of butter, 3 whole eggs, 150 ml of milk, a bowl, an electric mixer, a 20-22 cm diameter cake tin. Beat the eggs, add the milk, gradually the mix and the butter. Mix with an electric beater or a wooden spoon until the mixture is soft and smooth. Pour the mixture into a cake tin that you have greased with butter (the ideal diameter is 20-22 cm) and bake at 180°C for approximately 40-45 minutes. The baking times may vary by up to 5-10 minutes, depending on the oven used. To check whether the cake is done, stick a toothpick in the centre. If it is dry when you pull it out, the cake is properly cooked. Take the cake out of the oven and dust it with icing sugar. To make the cake even more appetizing, fill it with custard, jam or chocolate cream.
|Nutrition Facts||Per 1/6 cup (34 g)||%Daily Value*||Read more|
*5% or less is a little, 15% or more is a lot.
The Tradition Of The Italian Breakfast
The torta paradiso was born in Pavia and soon became a traditional dessert typical of Lombard pastries, with its soft consistency and divine taste. This cake is traditionally served as an Italian breakfast and is usually soaked in a good glass of milk or enjoyed with a hot coffee.
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