The Mary Ann cake with Pan di Stelle flavor is the perfect dessert for chocolate lovers: a soft shell and a fluffy cream for a beautiful and delicious after-meal dessert. To prepare the Mary Ann cake with Pan di Stelle flavor, you’ll need the smart mold, but trust me, get it because you’ll use it a lot: with this base, you can create endless combinations!
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 2 Hours
- Portions: 8 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 eggs
- 8 oz sugar
- 1 1/4 cups flour
- 5 tbsp butter
- 5 oz dark chocolate
- 1 cup mascarpone
- 5 oz Pan di Stelle flavored spreadable cream
- 7 oz vegetable whipping cream
- 2 tsp Pan di Stelle cream
- 4 tsp 100% hazelnut cream
- 1 Pan di Stelle cookie (for decoration)
Tools
- 1 Kitchen Aid Artisan Stand Mixer
- 1 Double Boiler Saucepan
- 1 Mary Ann Cake Pan
- 2 Pastry Bags
- 2 Piping Nozzles 1A and 6B
Steps
Melt the butter with the dark chocolate in a double boiler. In a bowl, mix the eggs with the sugar using a whisk, add the flour a little at a time, and finally add the melted and cooled butter and chocolate. Butter and flour the “smart mold.” Pour the mixture into the cake pan and bake in a preheated oven at 320°F for about 30 minutes. When the cake is cooked, remove it from the mold and let it cool.
In the bowl of a mixer or with an electric whisk, work the mascarpone with the Pan di Stelle cream and distribute it over the cake in the cavity created by the mold. Whip the vegetable cream and then divide it into two parts. Add the two teaspoons of Pan di Stelle cream to one and the four teaspoons of 100% hazelnut cream to the other. Transfer the two creams into two pastry bags (one with round nozzle 1A and the other with nozzle 6B) and alternate the two creams in concentric circles forming dollops. Decorate the center with a Pan di Stelle cookie (optional). Place the cake in the refrigerator until ready to serve.
Notes
The Mary Ann cake does not need to be soaked, but if you prefer a non-dry base, you can prepare a syrup made of water and sugar (200 ml water, 100 g sugar, and a vial of vanilla flavor): pour the water into a saucepan with the sugar and vanilla flavor. Boil for three minutes so that the sugar dissolves well. Allow to cool before using it. Soak the base before adding the mascarpone cream.
However, I recommend not soaking it too much: of the indicated doses for the syrup, it’s ideal to prepare half.
