35M+ Cooling Time
For 6 persons
- For the sponge cake base
- Peanut Oil
70 ml (1/3 cup)
- granulated sugar
60 grams (1/3 cup)
- Vanilla aroma
- Extra virgin olive oil
to the extent necessary
- For the cream
- Whipped cream
200 ml (almost 1 cup)
- Mascarpone cheese
250 grams (1 cup)
- Powdered Sugar
50 grams (2/5 cup)
- For decoration
as far as necessary
Calories refer to 100 grams of the product.
Paradise mini cakes are a sweet and truly irresistible Italian dessert, a true sin of gluttony that no one can say no to. These delicious mini cakes are made on a simple sponge cake base with an indomitable consistency, then generously filled with a rich and delicate cream, which you can enrich with chocolate chips if you don’t have enough already.
This recipe is very easy to make, even if you don’t have much time. Prepare the sponge cake base in advance and use it while it is still frozen. These mini cookies can be served as a delicious and nutritious snack, or you can end a good dinner with a highlight.
How to make cupcakes in paradise.
Prepare the base of the sponge cake; separate the yolks from the whites (1).
Beat the egg yolks with the sugar (2) until frothy.
Add the olive oil (3) and mix well.
Beat the egg whites until stiff and gently spatulate them under the mixture (4).
Finally, add the sifted flour (5).
Pour the mixture into the tin lined with a sheet of damp parchment paper (6) and gently smooth it out. Bake in a preheated oven at 180°C for 13 minutes until golden brown.
Remove the dish from the oven and let it cool. Use a pan or glass to make 12 slices (7).
Beat the cream with the mascarpone and granulated sugar until frothy (8).
Take the cream from a piping bag and spread it on half of the slices (9).
Cover and store remaining slices (10) in the refrigerator until ready to serve.
Sprinkle generously with powdered sugar (11) and serve. Enjoy!
How to store mini cakes of paradise.
Paradise cookies can be stored in the refrigerator for up to 2 to 3 days, covered on the surface with a sheet of cling film.
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