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Pan di Stelle Cake” – Delicious Italian chocolate biscuit cake, perfect for any occasion.

How many times in the hot summer nights have we looked up at the sky hoping to catch that fleeting moment: “A shooting star!” The charm of stars is timeless, and even the kitchen has succumbed to this astral seduction by expressing love for the stars with an iconic and delicious dessert: Pan di Stelle cake. An easy and quick cake to make and discover layer after layer: foamy 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 our delicious Pan di Stelle cake? You can make more than one wish if you want, because we can also suggest the tiramisu with Pan di Stelle biscuits!

Pan di Stelle cake

Ingredients for a 22 cm diameter mold
Pan di stelle biscuits 450g
Fresh liquid cream 600g
Dark chocolate 100g
Powdered sugar 80g
Whole milk 70g
Pan di Stelle cake Calories
Difficulty: Easy
Preparation: 15 min
Servings: 8
Cost: Low
Note + refrigeration and freezing times; to make the decoration you will need to print a stencil and use a shining powder.


How to prepare Pan di Stelle cake:
First of all, chop 100g of dark chocolate and set aside. Crumble 200g of Pan di Stelle biscuits in a bowl, then wet them with 70g of milk and mix to combine the ingredients. Place a cake ring with a diameter of 22 cm on a tray lined with parchment paper. Pour the biscuit crumbs and distribute them uniformly inside the ring, pressing the mixture with the back of a spoon. Let the base firm up in the refrigerator for 20 minutes. Pour the fresh liquid cream into a bowl, add 80g of powdered sugar and whisk with an electric whisk until it becomes thick. Once the resting time of the base has passed, pour a couple of spoons of the whipped cream over it and smooth the surface. Now take the remaining Pan di Stelle biscuits, dip them slightly in the milk, and then lay them on the cake, arranging them in a radial pattern along the perimeter, you should be able to place 14 biscuits in total. Pour some of the chopped chocolate on top, covering all the spaces between the biscuits. Continue with a second layer of whipped cream and level it well with the back of a spoon, distribute another layer of 14 biscuits, always dipped in the milk first, and the remaining chopped chocolate; cover everything with the whipped cream until reaching the edge of the ring. Smooth well with a spatula to obtain a smooth surface. Let the cake settle in the freezer for at least 2 hours. Once the resting time has passed, distribute the bitter cocoa powder all over the surface, passing it through a sieve. It’s time to create the decoration by making a stencil: draw stars on a sheet of paper recreating the pattern of Pan di Stelle biscuits. Place the shapes on a transparent sheet and cut out the shapes of the stars with a cutter: in this way, you will create the pattern of the stars on the shining powder. Remove the pastry ring and transfer the cake onto a serving dish. Carefully place the stencil on the cake, then sprinkle with powdered sugar. Lift the stencil carefully, being careful not to overturn the sugar deposited on the sheet onto the cake. This way you will have created the decoration of sugar stars. To avoid damaging the layer of cocoa and make a more precise decoration, you can approach the stencil without placing it on the cake, in this case, you will need help to distribute the sugar. Your Pan di Stelle cake is ready to be tasted!

If the cake is not consumed immediately, it can be stored in the freezer and removed about half an hour before consumption. If there are leftovers, you can store them in the refrigerator and consume them within 3 days.

To make your Pan di Stelle cake even more delicious, add a veil of gianduia cream to the layers of your cake. If you prefer stronger flavors, dip the Pan di Stelle biscuits in coffee.