The Christmas Star with Mousseline Cream.

Traditional recipe and also with the Thermomix.
This will be my family’s Christmas dessert. Delicious cake that you can also make in a classic round shape of 9/10 inches.

The ideal dessert for the holidays not only for its look but especially for the delicacy and goodness of all its components.
I chose the star shape so it will dress my table for the holidays.
The Christmas Star with Mousseline Cream consists of a sponge cake base, soaked in limoncello syrup, but you can also use Strega liqueur or simply milk.

The star is hollowed out and then filled with mousseline cream, which will also cover the outside. We will decorate everything with chopped pistachios and candied cherries.
What can I say, Merry Christmas.

Ingredients

To make The Christmas Star with Mousseline Cream we will need:

2 cups cups whole milk
4 egg yolks
1/2 cup cup sugar
1 package vanillin
1/3 cup cup cornstarch
1 cup cup butter (cut into pieces at room temperature)
5 large eggs
1/2 cup cup sugar
1 cup cup all-purpose flour
1/4 cup cup potato starch
1/2 cup cup water
2 tbsp sugar
1/4 cup cup limoncello
to taste chopped pistachios
to taste candied cherries

The Christmas Star with Mousseline Cream

Tools

What we need to make

1 Electric whisk or the Thermomix
1 Pot
3 Bowls
1 Piping bag
1 Spatula

Steps

The Christmas Star with Mousseline Cream

All the eggs need to be at room temperature, as well as the butter.
Sift the flour with the potato starch for the sponge cake
Preparation with the whisks
In a pot, heat the milk, and in the meantime, in a bowl, beat the yolks with sugar, vanilla, and cornstarch with electric whisks.
Once the milk boils, remove the pot from the heat and gradually add it to the egg mixture, stirring with the whisks.
Transfer the mixture back to the pot and continue stirring to thicken.
Then turn off the heat and let it cool for 10 minutes
After the time has passed, add 1/2 cup of butter and mix with the whisks for about 2 minutes
Transfer the cream to a bowl and cover with plastic wrap in contact.
Let it cool at room temperature for at least 3 hours.
Once the cream has cooled, add the rest of the butter, and beat with the whisks for 2 minutes.
Put the milk, yolks, sugar, vanillin, and cornstarch in the bowl, set to thicken at 212°F with the basket in place of the measuring cup.
Let cool inside the bowl for 10 minutes with the lid off.
Insert the butterfly and add 1/2 cup of butter and mix: 2 min/speed 4.
Transfer the cream to a bowl and cover with plastic wrap in contact.
Let it cool at room temperature for at least 3 hours.
Then clean and dry the bowl.
Once the cream has cooled, position the butterfly, and put in the bowl the cream and the remaining butter, and mix: 1 min/speed 4. Remove the butterfly.
and use the cream.
During the 3-hour break while the cream is cooling you can make the sponge cake.
Preheat the static oven to 338°F
Put the eggs and sugar in a bowl or in the bowl of your mixer and beat until the mixture is five times the volume.
Once you get a frothy mixture, gradually add the flour sifted together with the potato starch very gently, and with the help of a spatula gently make rotational movements from top to bottom to incorporate air.
This is very important, do not rush.
Pour the batter into a star or heart-shaped cake pan or a 9-inch or 10-inch diameter round pan, greased and lightly floured.
If you are using a 9-inch pan, be sure to get one with high edges.
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Bake in a static and preheated oven at 338°F for about 20-25 minutes, never open the oven before 35 minutes. Do the toothpick test to check for doneness
Bake in a static and preheated oven at 338°F for about 20-25 minutes, never open the oven before 35 minutes. Do the toothpick test to check for doneness
Once the necessary time has passed, let it cool slightly and remove it from the mold. Completely cool the sponge cake before cutting it.
Preheat the oven to 338°F. Grease a star or round springform pan of 9 inches/ 10 inches and set it aside.
Position the butterfly. Put the eggs, sugar in the bowl, and beat: 6 min/100°F/speed 4. Beat again: 6 min/speed 4.
Add the all-purpose flour, sifted with the potato starch, distributing them around the butterfly and mix: 4 sec/speed 3. Remove the butterfly and gently mix with the spatula the mixture.
Pour the mixture into the cake pan and bake in a hot oven for 20-25 minutes at 338°F.
Carefully remove from the oven, and let the sponge cake rest for about 10 minutes before unmolding.
Unmold the sponge cake and let it cool completely on a rack before cutting it
Heat the water and dissolve the sugar, it should not boil. Add the limoncello and wait for it to cool before using it
Once the Star is cool, gently remove it from the mold, and with the help of a serrated knife, cut it in half. Note that the top will be a bit more raised compared to the edges,
it doesn’t matter to us because it will help create a higher dome at the center of the star.
Slightly hollow out the star as you see in the photo and set the crumbs aside
Prepare a light syrup with milk without sugar or water and limoncello.
And brush both disks.
Put half of the mousseline cream in a piping bag
and fill the base of the heart,
then place the crumbs and the dome of the star on top and complete the coating with the remaining cream. Decorate with chopped pistachios and candied cherries.
Here’s the Christmas Star with Mousseline Cream ready. Happy holidays.