Kinder Paradise sponge cake

In Italy you often see the famous ‘Kinder Paradise’ in the chiller cabinets of the local supermarket? This lovely cake, made from a sponge base and filled with an irresistible filling of cream and honey, will delight young and old. We suggest our own version for this, one of the most popular fridge snacks, ensuring that you use the right ingredients to which you simply add your love of making cakes for your children. The Kinder Paradise sponge cake is characterized by its soft, delicate and cool texture, made even more tasty by a dusting of icing sugar that completely covers the surface of the cake. Are you persuaded to have a go at this cake? Do it by following our recipe, illustrated with step-by-step colour photographs, and an excellent result is guaranteed!

For the sponge: beat the butter with a wooden spoon until creamy, and then mix in the caster sugar and 100 g of icing sugar, then beat in one egg yolk at a time, the vanilla flavour, the lemon zest and the sifted flour with cornflour and baking powder. Beat the egg whites until stiff with a pinch of salt and incorporate gently into the butter and sugar mixture. Spoon the mixture into a small, greased and floured rectangular cake tin, and level it off. Bake at 180°C for 30 minutes. Meanwhile, prepare the filling by first soaking the gelatine sheets for 10 minutes. Whip the cream and stir in the vanilla, honey and squeezed and gelatine (melted in a bowl over some gently simmering water). Cut the sponge cake into two, moisten with the milk and fill it with cream. Trim the edges with a knife and cut into rectangles. Place in the refrigerator for 1 hour, sprinkle with the remaining icing sugar and serve.

Kinder Paradiso Cream

The Kinder Paradiso cream can be used to fill the cake or snack-sized portions, or even enjoyed as a spoon dessert. It takes just minutes to prepare and is a refreshing delight for the whole family. As a spoon dessert, it's delicious with cookies or fresh fruit. This version uses condensed milk.

Ingredients for the cream:

• 250g heavy cream (whipped)
• 250g mascarpone cheese
• 100g condensed milk
• 20g honey

Whip all ingredients until smooth. The Kinder Paradiso cream is ready to use in any dessert.

Original Kinder Paradiso Recipe Tips

The original recipe requires starch for a soft texture. Avoid replacing it with only flour. Use high-quality ingredients like fresh eggs and organic lemon for best results.

Kinder Paradiso with Condensed Milk

Though the original version doesn't include condensed milk, many tasty variations do. Here's a quick and easy one:

Ingredients:

• 300 ml cream
• 130 ml condensed milk

Preparation:

1. Whip the cold cream.
2. Gradually add the condensed milk while mixing.
3. Continue whipping until thick.
4. Add vanilla flavor if desired.

Gluten-Free Kinder Paradiso Cake

Perfect for those with gluten intolerance or celiac disease. Use gluten-free flour in the sponge cake recipe, keeping the same proportions. Potato starch is naturally gluten-free. Use the condensed milk version of the cream to complete the cake.

Kinder Paradiso Cake Without Butter

For a butter-free version, try this sponge base:

• 100g flour
• 100g sugar
• 100g potato starch
• 40ml vegetable oil
• 3 eggs
• 50ml milk
• 1 packet of baking powder

This creates a light and fluffy base without butter.