Steps to prepare the PAN DI STELLE CAKE

• First, choose your serving plate on which you will directly create your Pan di Stelle cake. Make sure to choose a completely flat plate.

  Once you’ve chosen the serving plate, place the springform (closed) from the 20 cm (7.87 inches) diameter cake pan.

  Now you can start assembling your cold cake.

• Form the base with a layer of Pan di Stelle cookies placed next to each other and previously soaked in milk.

  A tip: dip the cookies in milk for just a moment, otherwise they will be too soft right away and, over time, the base of your Pan di Stelle cake may become too ‘wet’ and subsequently release liquid.

  Fill the gaps that form between the whole cookies by breaking others.

• Once you’ve created the base, spread 3-4 tablespoons of Nutella (or any other hazelnut spread) on top.

  Once done, set aside for a few minutes, just enough time to whip the fresh liquid cream.

• Take a very large bowl and pour in all 700 ml (3 cups) of fresh liquid cream, which MUST BE TAKEN OUT OF THE FRIDGE ONLY JUST BEFORE TURNING ON THE ELECTRIC WHISK, otherwise you risk not being able to whip it well.

  Turn on the electric whisk: the first few seconds at medium power, then at maximum power until the cream is whipped to stiff peaks. It will take about 5-6 minutes.

• When you have whipped the cream well, meaning when slightly tilting the bowl the cream itself remains firm without tending to slide away, add the powdered sugar and give a quick mix using the electric whisk at the lowest power.

• In a small bowl take four tablespoons of whipped cream and place them in the refrigerator, as they will be used for the final decoration.

  Then, take about four tablespoons from the large bowl and pour them over the base of cookies and Nutella you had created earlier and distribute it as best you can with the back of a spoon.

• Recreate another layer of cookies soaked in milk and another layer of cream, and then repeat the operation one last time.

  You should end up level with the edge of the springform with the last layer of cream, always well leveled, I recommend. In total, there should be three layers of cookies (including the base) and the same number of layers of whipped cream.

• At this point, you can choose two options:

  – if you want to finish making the Pan di Stelle cake in the morning, place the cake still enclosed by the springform in the freezer for a couple of hours.

  – if you want/can finish decorating the Pan di Stelle cake the next day, place everything in the refrigerator for at least 10 hours.

• Whatever option you choose, once the time I’ve indicated has passed, remove the cake from the refrigerator or freezer and, gently, run a smooth-bladed knife along the edges of the springform to facilitate the removal of the springform.

  Once the springform is removed, spread along the entire edge of the cake the whipped cream you had set aside in the refrigerator in a small bowl. Finish with a knife until you get a beautiful all-white cake.

• To decorate the surface, if you want to achieve the effect I got, draw three stars on a white sheet, one of which is a bit smaller than the other two.

  I helped myself by tracing images from my phone, maybe you have better ideas than mine 😉

• Lay the three stars on the surface of your Pan di Stelle cake and sprinkle with abundant unsweetened cocoa on the entire surface, including the stars.

  Remove the stars with a tweezer and..voilà! You will get an effect that I think is magnificent.

  But most importantly, you’ll taste the deliciousness of this cold Pan di Stelle cake!