Paradiescreme powder in the batter sounds like a shortcut, but that is exactly why this cake turns out so moist. We have been baking it for years using the White Chocolate variety and have found that the powder does not replace a pudding or a cream here. It works as a flavour and binding booster in the sponge batter.
We often put this cake on the table when guests arrive in the afternoon and we have no time to pre-bake a base and wait for it to cool. 15 minutes preparation in the Thermomix®, 55 to 60 minutes in the oven, done. That is exactly what you will find in our recipe.
Paradiescreme Bundt Cake with the Thermomix®
Ingredients 0 / 13 ✓
- 50 g white chocolate
- 5 eggs
- 180 g sugar
- 1 sachet vanilla sugar
- 10 g butter
- 1 tbsp breadcrumbs
- 150 g flour
- 100 g cornflour
- 2 sachets Paradiescreme powder "White Chocolate"
- 1 sachet baking powder
- 200 g sunflower oil
- 250 g milk
- 200 g chocolate glaze
Instructions 0 / 7
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1
Chop the chocolate.
Add the white chocolate to the mixing bowl, chop for 4 sec / speed 7 and set aside.
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2
Whisk the eggs until fluffy.
Insert the butterfly whisk into the mixing bowl, add the eggs to the mixing bowl. Set the Thermomix® to 4 min / speed 4 and slowly pour in the sugar and vanilla sugar through the mixing bowl lid.
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3
Preheat the oven.
Meanwhile, preheat the oven to 180°C top and bottom heat. Grease the bundt tin and dust with breadcrumbs.
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4
Mix the batter.
Remove the butterfly whisk. Mix the flour with the cornflour, Paradiescreme powder and baking powder. Add the mixture with the oil and milk to the mixing bowl and mix for 1 min / speed 4.
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5
Bake the cake.
Pour the batter into the bundt tin and bake on the middle shelf of the oven for 55 to 60 minutes. Rinse the mixing bowl. Do a skewer test: if the skewer comes out clean, the cake is ready.
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6
Prepare the glaze.
Leave the cake to cool briefly. Meanwhile, prepare the chocolate glaze using the blog recipe, or melt a ready-made glaze according to the packet instructions. Turn the cake out onto a serving plate and spread with the chocolate glaze. Scatter the chopped white chocolate over the top.
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7
Serve the cake.
Serve the cake once the chocolate glaze has set.
Tip: You can use other flavours of Paradiescreme powder too. Our favourite is the White Chocolate variety.
Nutrition per serving
Why the powder goes into the batter, not on top
Most people know Paradiescreme as a layer on top of a base: powder with cold milk, whipped in the butterfly whisk for 30 seconds at speed 4, spooned onto the finished base, fruit topping added, then chilled. We know that version too and bake it occasionally. Here, however, we do something different.
We mix 2 sachets of Paradiescreme powder directly with 150 g flour, 100 g cornflour and 1 sachet of baking powder. The powder contains starch, sugar and flavouring. In the batter, the starch binds extra moisture, the flavour spreads through the whole cake as it bakes, and the sugar it contains helps the crust to brown. That is why the cake comes out of the tin so moist and does not dry out after three hours.
We use the White Chocolate variety as our standard. Vanilla works just as well, chocolate gives a darker batter with a more pronounced cocoa note, and cream caramel tastes like toffee. With the lemon variety you end up closer to our quick lemon cake, which has its own character entirely.
Whisking the eggs until fluffy is the most important step
In the Thermomix® we insert the butterfly whisk, add the 5 eggs to the mixing bowl and set 4 min / speed 4. During the first minute we slowly pour in 180 g sugar and 1 sachet of vanilla sugar through the mixing bowl lid. Four minutes sounds like a long time, but it is necessary: only then do the eggs become truly fluffy and carry the heavy batter in the oven later. Cut this short and you will end up with a flat cake.
While the eggs are running, we preheat the oven to 180 degrees top and bottom heat and grease the bundt tin. Put 1 tbsp breadcrumbs in the tin, tap it around once, and knock out the excess. This is our insurance against stuck spots around the edge. We always do this, even with good silicone and non-stick tins.
Then the butterfly whisk comes out. The dry mixture of flour, cornflour, Paradiescreme powder and baking powder goes into the mixing bowl, along with 200 g sunflower oil and 250 g milk. 1 min / speed 4 is enough. No longer, as we do not want to knock the air out of the eggs. We fold in the 50 g chopped white chocolate from the first step right at the end so the pieces stay intact.
Where the Paradiescreme cake collapses or dries out
Skewer test done too early
The batter is quite deep and we bake for 55 to 60 minutes. Anyone who opens the oven after 45 minutes and tests with a skewer will find sticky batter on the skewer and a hole in the cake. Our solution: do not test until after 50 minutes, and before then only look through the oven glass. When the cake is golden brown on top and the edge is starting to pull away from the tin, it is almost done.
Glaze poured over a hot cake
We used to do this and it went wrong every time: the chocolate glaze goes dull, does not form a proper layer, and sticks to the knife when you cut. Our solution: turn the cake out of the tin onto a wire rack and leave it to cool for at least 20 minutes before the 200 g chocolate glaze goes on. At room temperature the glaze sets into a glossy coating.
Mixing powder varieties
If you mix varieties from two part-used packets, for example White Chocolate and cream caramel, you end up with a muddled flavour that is neither one thing nor the other. Our solution: always use 2 sachets of the same variety. The flavour carries the whole cake and that only works when kept consistent.
Variations that work well for us
Chocolate variation: use 2 sachets of Paradiescreme chocolate instead of White Chocolate. Cover the batter with dark couverture chocolate for a very chocolatey cake, almost like a marble cake without the pale batter.
Vanilla with berries: use 2 sachets of Paradiescreme vanilla in the batter, and in the last 5 minutes fold in 100 g frozen raspberries lightly dusted with flour. The raspberries do not sink and give the cake little red flecks throughout.
Nougat for winter: use the nougat variety and add a handful of chopped hazelnuts to the batter. Topped with milk chocolate couverture and hazelnut praline, this becomes our standard cake from October through to March.
Without glaze, with icing sugar: if you prefer something less sweet, leave out the chocolate glaze and simply dust the cake with icing sugar. The powder in the batter provides plenty of sweetness and flavour on its own.
Coffee, espresso or fruity berry cream
We usually serve the cake on its own with coffee. If you want to go a step further, put out a small jug of vanilla sauce or a spoonful of softly whipped cream alongside. On warm days a scoop of homemade strawberry ice cream or our vanilla ice cream pairs nicely. For a birthday table we like to serve the Paradiescreme cake alongside an advocaat cake or a classic lemon cake.
Anyone looking for a classic layered cake with a base and cold cream will find it in the Breslau chocolate vanilla cake. There we actually build base plus custard cream on top of each other, and the method is quite different.
3 days at room temperature, frozen up to 1 month
Under a cake dome at room temperature the cake keeps for 3 to 4 days. The starch from the powder keeps it surprisingly moist, whereas most sponge cakes tend to dry out after two days. In the fridge the chocolate glaze and crumb lose some flavour, so we prefer to store it somewhere cool but not in the fridge.
Freezing works well, ideally sliced and without the glaze. The cake defrosts at room temperature in 1 to 2 hours. Add the glaze only after defrosting, otherwise the chocolate layer will become patchy as it thaws. That way we always have a few slices ready in the freezer for unexpected guests.
We often buy the chocolate glaze ready-made. If you prefer to make your own, melt 200 g dark couverture chocolate with a small piece of butter for 3 min / 50°C / speed 2 in a clean mixing bowl. This gives a smooth, glossy glaze with no bain-marie and no risk of burning.
How other recipes approach this cake
Goes well with: icing sugar and strawberry jam.
Most Thermomix® Paradiescreme cake recipes use a 22 cm bundt tin and simply stir the pudding powder into a standard sponge batter. Sponge finger bases, fruit layers or an extra cream layer are rarely found. After turning out, the cake is usually finished with nothing more than chocolate glaze or icing sugar. We go a step further and explain why 2 sachets of powder mixed with flour and cornflour in the batter keeps the crumb more moist than any pudding topping, which flavour varieties such as vanilla, chocolate or nougat are worth trying, and why the glaze must only go on once the cake has cooled.
More quick cakes with the Thermomix®: lemon cake, advocaat cake, advocaat sheet cake and the Breslau chocolate vanilla cake.
