Star Cake an ideal dessert for the holidays! Soft and creamy, a sweet-sweet star for a white Christmas, a delicious and very elegant cake.

At Christmas, as tradition dictates, tables are dressed up with a myriad of delightful treats.

To pay homage to this magical atmosphere, I wanted to create a Star Cake, an ideal dessert for the holidays, it is very soft and the preparation of this cake is very simple! Perfect as a centerpiece. You’ll see how delighted your children will be when they see this star!

I prepared a soft Sponge Cake baked in a star mold, generously filled with my irresistible Paradise Cream (made with mascarpone, fresh cream, and powdered sugar).

The final decoration, with Red Currants, Powdered Sugar, and silver pearls, recalls the elegance of winter.

A soft, refined, and easy-to-prepare dessert that, thanks to the aromatic soak and velvety filling, absolutely deserves to be enjoyed!

Star Cake an Ideal Dessert for the Holidays

Difficulty: Very Easy
Cost: Economical
Preparation time: 40 Minutes
Portions: 12People
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Christmas

Ingredients

Star Cake an Ideal Dessert for the Holidays

4 eggs (room temperature)
180 g sugar (erythritol or regular sugar)
120 g all-purpose flour
1 pinch salt
60 g potato starch
1 teaspoon baking powder
250 g mascarpone
400 g fresh whipping cream
to taste powdered sugar
60 g powdered sugar (you can add or remove according to taste)
150 g red currants
to taste colored sprinkles
100 ml water
50 g sugar
2 tablespoons cointreau (or liqueur of choice, you can also use non-alcoholic flavors)

Tools

Mold
Stand Mixer
Food Scales
Spatula
Sieve

Steps

Star Cake an Ideal Dessert for the Holidays

First, prepare the star mold by buttering it and dusting with flour. Preheat the oven to 356°F in static mode.
Put the whole eggs in a bowl (the eggs should be at room temperature).
Add the sugar and a pinch of salt (vanilla flavoring optional).
Start the mixer and whip the mixture.
The mixture should be fluffy and soft.
(To achieve this result, whip the mixture for 10/15 min.)
Gently add the flour, potato starch, and a pinch of previously sifted baking powder.
Mix with the spatula from bottom to top.
Pour the obtained batter into the buttered and floured mold.
Bake in a preheated static oven at 356°F for about 25/30 minutes (or in a fan oven, at 320°F for about 25-30 minutes), until the surface of the sponge cake is golden.
(Always perform the toothpick test avoiding removing the cake from the oven completely)
Wait until it has cooled before removing it from the base.
In the meantime…..
In a saucepan, heat the water with the sugar until the latter is dissolved, obtaining a syrup. Remove from heat and let it cool. At this point, add the flavoring to taste: for an alcoholic soak incorporate Cointreau (or the chosen liqueur); for a non-alcoholic soak, add citrus juice or vanilla/almond essence.
Then in a nice cold bowl. Briefly work the mascarpone with the powdered sugar. Add the cold fresh cream and whip everything with the mixer until you get a dense and firm cream.
Briefly work the mascarpone with the powdered sugar. Add the cold fresh cream and whip everything with the mixer until you get a dense and firm cream.
Horizontally slice the Sponge Cake into two layers. Evenly brush both layers with the Cointreau soak.
Fill the base with a generous layer of Paradise Cream and cover with the second layer. Also cover the surface and edges with the remaining cream to obtain a smooth base.
Decorate with Red Currants along the edges and in the center.
Scatter the silver pearls and finish with a generous dusting of Powdered Sugar. Let it rest in the refrigerator for at least 3 hours.
MERRY CHRISTMAS With love from your Angie

Storage

The Christmas Star Cake must be stored in the refrigerator to maintain the freshness and consistency of the Paradise Cream.

It is essential to cover it well (for example, with a cake dome or cling film in contact if it has already been cut) to prevent it from absorbing fridge odors and drying out.

If well preserved, the cake keeps in the refrigerator for up to 3-4 days from preparation.

To enjoy it at its best and appreciate the softness of the Sponge Cake, it is recommended to remove it from the refrigerator 15-20 minutes before serving.

Advice

Make sure that the mascarpone and the cream are very cold from the refrigerator before whipping them. This is the secret to obtaining a perfectly firm and stable Paradise Cream that holds the filling well.
Whip the cream only until it is firm. If beaten too long, you risk dismantling the mascarpone or turning the cream into butter.
For the Sponge Cake:
Stabilize the Batter: For an even softer and more stable Sponge Cake, make sure to whip the eggs with sugar for a long time (at least 15-20 minutes) until the mixture is tripled in volume and “writes” (i.e., when a ribbon of batter is dropped, it does not immediately sink).
Before slicing the Sponge Cake, let it rest for at least 5-6 hours (or ideally, prepare it the day before). It will be more stable and easier to slice evenly.

For Assembly and Decoration:
Soak the Sponge Cake but do not overdo it. It should be moist but not soaked, otherwise the Paradise Cream will tend to slide.
Hot Blade for Cutting: If you want to serve perfect slices, slightly heat a knife by dipping the blade in hot water and drying it before each cut.
After filling and decorating the cake, leave it in the refrigerator for at least 3 hours (better if overnight). This allows the Sponge Cake to absorb the soak well and the Paradise Cream to fully stabilize, making the dessert much more compact and flavorful.

Wine Suggestions

Moscato d’Asti DOCG
Why: It is slightly sparkling, not too alcoholic, and has a gentle sweetness with natural aromas of sage, honey, and peach. Its freshness and light bubbles beautifully balance the sweetness and density of the Paradise Cream.

Dry or Demi-Sec Aromatic Sparkling Wine
Why: A Prosecco Superiore or an aromatic Malvasia sparkling wine, provided it is in the Dry or Demi-Sec version (which are sweeter than Brut), offers a more sustained bubble that cleanses the palate well. The aromas of ripe yellow fruit and flowers pair well with the Sponge Cake.

Brachetto d’Acqui DOCG
Why: It is a sweet red wine that is slightly sparkling with pronounced notes of strawberries, raspberries, and rose. Its aromaticity pairs exceptionally well with the red fruits (Currants) you used for decoration.

Suggestions for Other Recipes

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