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This is
a Lombard specialty from Pavia.
How to make the torta paradiso:
Butter a
deep cake pan (10-in. diameter) and coat with a small amount of potato
starch. Beat butter till creamy. Add the lemon zest. Add the egg yolks
one at a time, then the sugar, the flour, the sifted cornstarch and a
pinch of salt. Fold in the stiffly beaten egg whites. Blend the
ingredients, stirring gently, and pour the mixture into a cake pan. Bake
at 350ºF for 40 min. Cool and sprinkle with confectioner's sugar before
serving.
Note:
The torta paradiso cake is best the day after baking. If wrapped in waxed paper or
aluminum foil and stored in a cool, dry place, it keeps for a week. The torta paradiso should be heated for 5 min. in a moderate oven to restore its freshness
before serving.
Recipe courtesy of The Italian Trade Commission.
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