Star Paradise Cake with Red Currants and Coconut. Soft and creamy, a sweet-sweet star for a white Christmas, a delicious and very elegant cake.
The Paradise Cake dresses up for the holidays! Get ready to amaze your guests with this star-shaped version, soft as a cloud, enriched by the exotic sweetness of coconut and the tangy, vibrant touch of red currants
Perfect for celebrations, this cake is a masterpiece of taste and simplicity, combining the tradition of Paradise Cake with the elegance of a star shape and festive decorations.
To honor this magical atmosphere, I wanted to create a Star Paradise Cake with Currants and coconut, it is extra soft and the preparation of this dessert is very simple! Perfect as a centerpiece. Watch your children’s joy when they see this star!
The final decoration echoes winter elegance: the exterior is covered with grated coconut and dusted with powdered sugar, enriched with clusters of red currants and delicious coconut chocolates.
A soft, refined, and easy-to-prepare cake that, thanks to its aromatic soak and velvety filling, absolutely deserves to be enjoyed on every special occasion!”
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 14 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
Star Paradise Cake with Red Currants and Coconut
- 4 eggs (room temperature)
- 1 cup erythritol (erythritol or simple sugar)
- 1 cup all-purpose flour
- 1/2 cup potato starch (or cornstarch)
- 1 pinch salt
- 1 teaspoon baking powder
- 250 g mascarpone
- 2 cups whipping cream (if using sweetened, do not add powdered sugar)
- 1/2 cup powdered sugar (add or remove to taste)
- as needed red currants
- 5 chocolates (coconut flavored)
- g grated coconut
- as needed vanilla powdered sugar (for dusting)
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons rum (for desserts)
Tools
- Mold
- Stand Mixers
- Kitchen Scale
- Spatula
- Sifter
Steps
Star Paradise Cake with Red Currants and Coconut
First, prepare the star mold by greasing it and lightly flouring it. Preheat the oven to 360°F (static mode).
Place the whole eggs in the bowl (eggs should be at room temperature).
Add the sugar and a pinch of salt (vanilla flavoring to taste).
Start the mixer and whip the mixture.
The mixture should be fluffy and soft.
(To achieve this result, the mixer should run for 10/15 min.)
Gently add the flour and potato starch and a pinch of baking powder previously sifted.
Mix with the spatula from the bottom up.
Pour the obtained mixture into the greased and floured mold.
Bake in a preheated static oven at 360°F for about 25/30 minutes (or in a convection oven, at 320°F for about 25-30 minutes), until the surface of the sponge cake is golden.
(Always perform the toothpick test, avoiding pulling the cake completely out of the oven)
Wait until it cools down before detaching it from the base.
Meanwhile….
In a saucepan, heat the water with the sugar until the latter dissolves, obtaining a syrup. Remove from heat and let it cool slightly.At this point, add the flavoring to taste: for an alcoholic soak incorporate the rum for desserts (or chosen liqueur); for a non-alcoholic soak, add citrus juice or vanilla/almond essence.
Then in a very cold bowl. Briefly work the mascarpone with the powdered sugar.Add the cold fresh cream and whip the whole thing with the mixer until you get a thick and firm cream.
Briefly work the mascarpone with the powdered sugar.Add the cold fresh cream and whip the whole thing with the mixer until you get a thick and firm cream.
Cut the sponge cake horizontally into two layers. Brush both layers evenly with the rum soak.
Fill the base with a generous layer of Paradise Cream and cover with the second layer. Cover the surface and the edges with the remaining cream to get a smooth base.
Take the grated coconut and generously dust the entire surface of the cake and the side edges, simulating the effect of fresh snow
Decorate the surface of the star with clusters of red currants. Place them strategically to create red and festive focal points.
Add the coconut chocolates among the currants. These will evoke the effect of “snowballs,” completing the winter theme.
Finally, give a last touch by gently dusting everything with powdered sugar.
Scatter the silver pearls and finish with a generous dusting of powdered sugar. Let it rest in the fridge for at least 3 hours.
MERRY CHRISTMAS With love from your Angie
Tips
Take out the mascarpone from the fridge about 15-20 minutes before using it, so it’s slightly softened (but not too warm).
Meanwhile, the cream should be very cold for a good result.
This is the secret to achieving a perfectly firm and stable Paradise Cream that holds the filling well.
Beat the cream only until it is firm. If beaten too long, the mascarpone may break down or the cream may turn 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 dropping a ribbon of batter, it doesn’t sink immediately).
Before cutting 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.
This is the secret to achieving a perfectly firm and stable Paradise Cream that holds the filling well.
Beat the cream only until it is firm. If beaten too long, the mascarpone may break down or the cream may turn 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 dropping a ribbon of batter, it doesn’t sink immediately).
Before cutting 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 without overdoing it. It should be moist but not soaked, or the Paradise Cream will tend to slide off.
Warm Blade for Cutting: If you want to serve perfect slices, slightly warm a knife by dipping the blade in warm water and drying it before each cut.
After filling and decorating the cake, let it rest in the fridge for at least 3 hours (better if overnight). This allows the sponge cake to fully absorb the soak and the Paradise Cream to stabilize completely, making the cake much more compact and flavorful.
Storage
Star Paradise Cake with Red Currants and Coconut should be stored in the refrigerator to maintain the freshness and consistency of the Paradise Cream.
It is essential to cover it well (e.g., with a cake dome or plastic wrap in contact if already cut) to prevent it from absorbing fridge odors and drying out.
If well stored, the cake keeps in the refrigerator for a maximum of 3-4 days from preparation.
To enjoy it at its best and appreciate the softness of the sponge cake, it is recommended to take it out of the refrigerator 15-20 minutes before serving.
Tips for Other Recipes
If you liked this recipe, click on many stars, thank you very much.
I invite you to become a fan of my Facebook page to always be updated on my new recipes and stay in touch with me.
I look forward to seeing you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to the Home page
