Australian Chinese-style Torta Paradiso

Ingredients

The Australian Chinese-style Torta Paradiso differs from the original Italian version by incorporating Australian Chinese flavors and ingredients. The traditional Italian cake is infused with pandan essence, a popular ingredient in Australian Chinese cuisine, to add a unique twist. Additionally, the coconut cream filling and lychee syrup bring a tropical touch to the dessert, enhancing the flavor profile and creating a fusion of cuisines. We alse have the original recipe for Torta Paradiso, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon pandan essence 1 teaspoon pandan essence
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) lychee syrup 1/2 cup (120ml) lychee syrup
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (30g) powdered sugar 1/4 cup (30g) powdered sugar
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 24g (total), 16g (saturated)
• Carbohydrates: 48g (total), 32g (sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, until well incorporated.
5. 5.
   Stir in the pandan essence.
6. 6.
   Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
10. 10.
    In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
11. 11.
    Slice the cooled cake horizontally into two layers.
12. 12.
    Spread a layer of whipped cream on the bottom layer of the cake.
13. 13.
    Place the top layer of the cake on the whipped cream.
14. 14.
    Drizzle the lychee syrup over the top of the cake.
15. 15.
    Garnish with toasted coconut flakes.
16. 16.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Pandan essence — Pandan essence is a popular ingredient in Australian Chinese cuisine, known for its unique flavor and vibrant green color. If you can't find pandan essence, you can substitute it with vanilla extract for a more traditional flavor.
• Lychee syrup — Lychee syrup adds a sweet and fruity flavor to the cake. If you prefer a less sweet option, you can reduce the amount of lychee syrup or substitute it with a different fruit syrup of your choice.
• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture in the cake.

Tips & Tricks

• To achieve a light and fluffy texture, make sure to cream the butter and sugar until light and fluffy before adding the eggs.
• When slicing the cake horizontally, use a long serrated knife for a clean cut.
• For an extra tropical touch, you can add diced lychee between the layers of whipped cream.
• If you prefer a stronger pandan flavor, you can increase the amount of pandan essence according to your taste.
• To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 180°C (350°F) for 5-7 minutes, or until golden brown.

Serving advice

Serve the Australian Chinese-style Torta Paradiso chilled for the best flavor and texture. It can be enjoyed as a refreshing dessert after a meal or as a sweet treat for special occasions.

Presentation advice

To enhance the presentation, you can dust the top of the cake with powdered sugar before drizzling the lychee syrup. Garnish with fresh mint leaves for a pop of color.