Paradise Cake (my version)

Paradise Cake – A Delightful Treat Easy to Prepare

Preparation time: 30 minutes
Cooling time: 3 hours
Number of servings: 10-12

Today we present you with a recipe for a heavenly cake that brings together the sweet and sour flavors of pineapple and kiwi, in a combination that will transport you to a world of delicious tastes. This cake is not only easy to prepare, but also offers an attractive appearance, perfect for impressing family and friends. Whether you choose to use a cake base or biscuits, each option has its own charm.

A bit of history: The Paradise Cake quickly became a favorite among commercial desserts, but when made at home, it becomes truly special. This recipe combines textures and flavors, bringing a perfect balance between creamy and crunchy.

Ingredients

For the base:
- 1 cake base (or 200 g digestive biscuits)
- 70 ml pineapple compote (approx. 7 tablespoons)
- 50 g butter

For the cream:
- 200 ml cold sour cream (15% fat)
- 150 g cold yogurt (4.4% fat)
- 200 ml cold water
- 100 g canned pineapple (diced)

For decoration:
- 50 g canned pineapple (for garnish)
- 1 kiwi (sliced)

For jelly:
- 200 ml water
- 1 packet of jelly powder (preferably pineapple flavored)

Step-by-Step Instructions

1. Preparing the base:
If you choose to use biscuits, start by crushing them in a food processor until they become a fine powder. If you opt for a cake base, make sure it is well cooled and soak it with the juice from the pineapple compote to give it moisture and a delicious taste.

2. Melting the butter:
In a small pot, melt the butter together with 70 ml of pineapple compote. Do this over low heat, stirring constantly to avoid burning the butter. Once melted, remove the pot from the heat.

3. Mixing the biscuits:
Add the crushed biscuits to the pot with butter and compote. Mix well until the mixture becomes homogeneous. If using a cake base, skip this step.

4. Forming the base:
Spread the biscuit mixture on the bottom of a cake pan (you can also use a pan with removable edges) and level it well with a spatula or the back of a spoon. Place the pan in the fridge for about 30 minutes while you prepare the cream.

5. Preparing the cream:
In a mixing bowl, add the cold sour cream, cold yogurt, and cold water. Beat these ingredients with a mixer on medium speed until they become homogeneous. It is important that the sour cream and yogurt are well chilled to achieve a creamy and airy texture.

6. Adding the fruits:
Once the cream is well mixed, add the drained diced pineapple. Gently mix to avoid breaking the fruit pieces.

7. Assembling the cake:
Take the base from the fridge and pour a few tablespoons of cream over it, smoothing with a spatula. Then, add the diced pineapple and pour the remaining cream. Smooth the surface well with a spoon.

8. Decorating:
Decorate the cake with kiwi slices and a few pieces of pineapple for an attractive appearance.

9. Preparing the jelly:
In a pot, boil 200 ml of water. Once the water starts to boil, remove from heat and add the jelly powder. Mix well until completely dissolved. Let the jelly cool slightly, stirring continuously for 5 minutes to avoid crystal formation.

10. Finalizing the cake:
Pour the cooled jelly over the assembled cake, ensuring it is evenly distributed. Place the cake in the fridge for at least 3 hours (ideally overnight) until it sets.

Serving and Suggestions

The Paradise Cake can be served as a refreshing dessert after a hearty meal or as a snack during the day. You can pair this cake with a scoop of vanilla ice cream or a caramel sauce for a savory contrast. Additionally, a fruit tea or fresh lemonade would perfectly complement this dessert.

Practical Tips

- Ingredient care: Make sure the sour cream and yogurt are well chilled before using them to achieve a fluffier cream.
- Variations: You can experiment with different types of fruit for the filling, such as peaches, strawberries, or mangoes.
- Finding the ideal mold: If you don't have a cake pan, you can use a deep platter or even a glass bowl for an elegant look.
- Storage: The cake can be kept in the fridge for 3-4 days, but it is best in the first days after preparation.

Nutritional Information

This cake is a source of vitamins due to the fruits, and the sour cream and yogurt provide a protein boost. However, it is good to keep portion sizes in mind, as it can be high in calories due to the butter and sugar in the jelly. A serving contains approximately 250 calories, but its taste is worth every calorie!

Frequently Asked Questions

Can I use other fruits instead of pineapple?
Yes, you can adapt the recipe using other favorite fruits, but make sure they are well drained.

Is it possible to make the cake without sugar?
Yes, you can replace the sugar in the jelly with a natural sweetener, but make sure to follow the preparation instructions on its packaging.

How can I make the cake less caloric?
Try using low-fat Greek yogurt and reducing the amount of butter. Using wholemeal biscuits can add extra fiber.

The Paradise Cake is truly a delight for the senses, a simple recipe but with a big impact on taste. Try it and let yourself be carried away by its flavor!

 Ingredients: a box with ingredients for this cake from Dr. Oetker, besides this we also need: a cake base (I use cake base because I don't like how the base made from biscuits turns out, but if you want to try it, you will need: 70 ml pineapple compote (7 tablespoons) 50 g butter for the cream: 200 ml cold sour cream with 15% fat, 150 g cold yogurt 4.4% fat, 200 ml cold water, 100 g pineapple from compote for decoration: 50 g pineapple from compote, one kiwi 200 ml water

 Tags:  sour cream yogurt pineapple kiwi