Pan di Stelle cake
How many times on hot summer nights have we raised our eyes to the sky hoping to seize that lightning moment: "A shooting star!". The charm of the stars is timeless, and even the kitchen has succumbed to this astral seduction expressing the love for the stars with an iconic and delicious dessert: the Pan di Stelle cake. A cake easy and quick to make and to discover layer by layer: frothy and crunchy, light and dark, a contrast of colors and textures with a unique and inimitable taste.
Are you ready to make a wish with my delicious Pan di Stelle cake?
INGREDIENTS
Pan di stelle biscuits 450 gFresh liquid cream 600 gDark chocolate 100 gIcing sugar 80 gWhole milk 70 g
TO SOAKWhole milk to taste
FOR GARNISHIcing sugar to tasteUnsweetened cocoa powder to taste
PREPARATION
To prepare the Pan di Stelle cake first chop 100 g of dark chocolate and keep it aside. Crumble 200 g of Pan di Stelle biscuits in a bowl, wet them with 70 g of milk and stir to mix the mixture. Place a cake ring with a diameter of 22 cm on a tray lined with baking paper. Pour the biscuit crumbs and distribute them evenly inside the ring, pressing the mixture with the back of a spoon. Let the base firm in the refrigerator for 20 minutes. Pour the fresh liquid cream into a bowl, add 80 g of icing sugar and whip it with an electric whisk until it is firm. Once the rest time of the base has elapsed, pour over a couple of tablespoons of whipped cream. Level the surface with the back of a spoon. At this point take the remaining Pan di Stelle cookies, soak them lightly in milk and then lay them on the cake. Placing them radially, along the perimeter, you should be able to place a total of 14. Pour over some of the chopped chocolate, so as to cover all the spaces between the biscuits. Continue with a second layer of whipped cream and level well with the back of the spoon, continue by distributing another layer of 14 biscuits, always soaked first in milk, and the remaining chopped chocolate; Cover everything with cream, until you reach the edge of the ring. Level well with the spatula to obtain a smooth surface. Let the cake compact in the freezer for at least 2 hours. After the rest time, resume the cake and distribute the unsweetened cocoa powder over the entire surface, sifting it with a strainer. The time has come to create the decoration by creating a stencil: draw stars on a sheet recreating the motif of Pan di Stelle biscuits. Place a transparent sheet on top of the shapes and with a cutter engrave the shape of the stars: in doing so you will create the shape of the stars on the polish. Then remove the pastry ring and transfer the cake to a serving plate. Place the stencil very gently on the cake. Sprinkle with icing sugar, then carefully lift the stencil, being careful not to spill the sugar deposited on the sheet on the cake. In this way you will have created the decoration of icing sugar stars. To avoid affecting the cocoa layer and make a more precise decoration, you can approach the stencil without placing it on the cake, in this case you will have to get help to distribute the sugar.
The Pan di Stelle cake is ready to be enjoyed!
PRESERVATIONIf consumption is not immediate, keep your Pan di Stelle cake in the freezer and take it out about half an hour before consumption. If it should be leftover, put it in the fridge and consume it within 3 days.
ADVICETo make your Pan di Stelle cake even more delicious, add a layer of cream to the layers of your cake. If you prefer stronger flavors, soak the Pan di Stelle biscuits with coffee.
How many times on hot summer nights have we raised our eyes to the sky hoping to seize that lightning moment: "A shooting star!". The charm of the stars is timeless, and even the kitchen has succumbed to this astral seduction expressing the love for the stars with an iconic and delicious dessert: the Pan di Stelle cake. A cake easy and quick to make and to discover layer by layer: frothy and crunchy, light and dark, a contrast of colors and textures with a unique and inimitable taste.
Are you ready to make a wish with my delicious Pan di Stelle cake?
INGREDIENTS
Pan di stelle biscuits 450 g
Fresh liquid cream 600 g
Dark chocolate 100 g
Icing sugar 80 g
Whole milk 70 g
TO SOAK
Whole milk to taste
FOR GARNISH
Icing sugar to taste
Unsweetened cocoa powder to taste
PREPARATION
To prepare the Pan di Stelle cake first chop 100 g of dark chocolate and keep it aside. Crumble 200 g of Pan di Stelle biscuits in a bowl, wet them with 70 g of milk and stir to mix the mixture. Place a cake ring with a diameter of 22 cm on a tray lined with baking paper. Pour the biscuit crumbs and distribute them evenly inside the ring, pressing the mixture with the back of a spoon. Let the base firm in the refrigerator for 20 minutes. Pour the fresh liquid cream into a bowl, add 80 g of icing sugar and whip it with an electric whisk until it is firm. Once the rest time of the base has elapsed, pour over a couple of tablespoons of whipped cream. Level the surface with the back of a spoon. At this point take the remaining Pan di Stelle cookies, soak them lightly in milk and then lay them on the cake. Placing them radially, along the perimeter, you should be able to place a total of 14. Pour over some of the chopped chocolate, so as to cover all the spaces between the biscuits. Continue with a second layer of whipped cream and level well with the back of the spoon, continue by distributing another layer of 14 biscuits, always soaked first in milk, and the remaining chopped chocolate; Cover everything with cream, until you reach the edge of the ring. Level well with the spatula to obtain a smooth surface. Let the cake compact in the freezer for at least 2 hours. After the rest time, resume the cake and distribute the unsweetened cocoa powder over the entire surface, sifting it with a strainer. The time has come to create the decoration by creating a stencil: draw stars on a sheet recreating the motif of Pan di Stelle biscuits. Place a transparent sheet on top of the shapes and with a cutter engrave the shape of the stars: in doing so you will create the shape of the stars on the polish. Then remove the pastry ring and transfer the cake to a serving plate. Place the stencil very gently on the cake. Sprinkle with icing sugar, then carefully lift the stencil, being careful not to spill the sugar deposited on the sheet on the cake. In this way you will have created the decoration of icing sugar stars. To avoid affecting the cocoa layer and make a more precise decoration, you can approach the stencil without placing it on the cake, in this case you will have to get help to distribute the sugar.
The Pan di Stelle cake is ready to be enjoyed!
PRESERVATION
If consumption is not immediate, keep your Pan di Stelle cake in the freezer and take it out about half an hour before consumption. If it should be leftover, put it in the fridge and consume it within 3 days.
ADVICE
To make your Pan di Stelle cake even more delicious, add a layer of cream to the layers of your cake. If you prefer stronger flavors, soak the Pan di Stelle biscuits with coffee.
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