The recipe for the quick Christmas star filled with spreadable cream is a great dessert to make.
It’s true, the Christmas period is full of sweets… but then there are invitations to relatives’ and friends’ houses, and we love making desserts at home! And above all, we love making children happy, who often don’t enjoy traditional sweets.
This dessert is made with simple ingredients we always have at home… eggs, butter, sugar, and flour… and then there’s it… the spreadable cream always so loved by children and not only… which makes the Christmas star really very delicious! A recipe written in the famous red notebook many years ago, to which I added the novelty of the spreadable cream.
Spreadable cream that can be replaced by any other cream of your liking and should be added at the end of cooking as in the poke cake, making holes with the handle of a wooden spoon.
Easy, isn’t it? Not to mention the sweet aroma that fills the house!!
So get a paper mold (like those for colomba and panettone), take 10 or at most 15 minutes, and bake this wonderful quick Christmas star filled with spreadable cream.
YOU MIGHT BE INTERESTED IN OTHER CHRISTMAS DESSERTS such as:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups potato starch
- 3/4 cup granulated sugar
- 4 eggs (equivalent to 4 medium)
- 7 oz butter (softened)
- 1 shot orange liqueur (such as Grand Marnier or Cointreau)
- 1 packet baking powder (equivalent to 1 sachet)
- vanilla (seeds from 1/2 pod)
- mandarin zest
- 1/2 cup Nutella® (or another spreadable cream)
- 7 oz dark chocolate
- candied cherries
- 3/4 cup chocolate chips
Tools
- Electric Mixers
Steps
– Use eggs at room temperature and to be quicker, prepare all ingredients before starting.
PREHEAT THE OVEN TO 356°F STATIC OR 347°F FAN
– Beat the eggs with the sugar using electric mixers, until the mixture becomes almost white, then add the softened butter. Beat well with the mixers until the butter is fully incorporated.
– Mix together flour, potato starch, and baking powder, sifting well to avoid lumps and impurities, then add them to the egg mixture.
– Add the vanilla, grated mandarin zest, and finally the liqueur, mixing well at each addition with the mixers on the lowest speed, or with a manual spatula. (if you opt for chocolate chips, now is the time to add them)
– Pour the batter into the mold, previously placed on a baking tray, and bake for about 40 minutes always performing the toothpick test.
– Warm the spreadable cream in a bain-marie, then pour it into a piping bag and make a small cut at the end.
– On a warm cake, make holes on the surface with a corer (very convenient) or with the handle of a wooden spoon and pour the spreadable cream. Cover the holes with the remains obtained with the corer.
– Melt the chocolate in a bain-marie. Remove from the bain-marie, wait a few minutes, and then glaze by pouring the melted chocolate over the cake. Decorate to taste with candied cherries.
Storage and Advice
– The Christmas star cake can be stored in a pantry, preferably in a cake holder.
– The amount of spreadable cream varies based on how deep the grooves are, so you might need a little more or less.
FAQ (Questions and Answers)
Read here for answers to some doubts.
– The cake is intended for children, do I have to use the liqueur?
– The alcoholic part evaporates during cooking, but if you prefer, you can use milk.
– Can I use gianduia chocolate instead of dark chocolate?
– Yes, certainly; consider that it will be a tad sweeter.
– I don’t want to use candied fruits, what can I use?
– You can sprinkle the surface with chopped hazelnuts, or colored sugars. You can use chocolate curls or leave it undecorated.
– There’s too much butter; can I use less?
– The amount of butter is correct; using less will imbalance the recipe.
