Traditional Torta Paradiso


  • g 500 clarified butter
  • g 500 caster sugar
  • n 2 Vanilla beans
  • g 500 eggs
  • g 250 white flour
  • g 250 starch
  • g 15 powder yeast


Whip the clarified butter, caster sugar and vanilla into the planetary mixer. Add the eggs one by one, scatter the sifted flour, starch and powder yeast.
Butter and dust the baking pans with the granulated sugar, fill up to 2/3 of the pan.
Cook in the oven at 180°C for 30′.
Take the Paradiso off of the baking pan while they are still hot, lightly dust with granulated sugar so to not let the pastry stick to the paper while cooling off.