Stella di Natale (Christmas Star Cake)
Category: Desserts
Servings: 10
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 15 minutes
This traditional Italian dessert, “Stella di Natale,” is a festive and elegant cake shaped like a star, perfect for holiday celebrations. With a light and airy sponge, a rich orange-scented cream filling, and a glossy glaze, it’s a showstopper that combines both flavor and beauty. Here’s how you can make this delightful cake to impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 6 |
| All-purpose flour (00) | 150g |
| Granulated sugar | 150g |
| Vanilla bean | 1 |
| Pinch of salt | 1 pinch |
| Whole milk | 500ml |
| Potato starch (cornstarch) | 60g |
| Egg yolks | 6 |
| Orange zest | 1 |
| Powdered sugar (confectioner’s sugar) | 200g |
| Water | as needed |
| Food coloring (red) | as needed |
| Egg whites | 2 |
| Orange juice | 2 tbsp |
| Granulated sugar (for egg whites) | 100g |
| Water (for syrup) | 50ml |
Instructions
Step 1: Prepare the Sponge Cake (Pandispagna)
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Prepare the sponge cake batter following a traditional method. In a large bowl, whisk together the eggs, sugar, and a pinch of salt. Once combined, fold in the sifted flour and vanilla bean seeds (scrape the seeds from the vanilla bean pod). Gently mix until the batter is smooth and fluffy.
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Grease and flour a star-shaped mold and pour the batter into it. Add the grated zest of one orange to infuse a citrusy aroma. Bake the sponge in a preheated oven at 180°C (350°F) for about 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove from the oven and let it cool completely.
Step 2: Prepare the Pastry Cream
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In a saucepan, combine the whole milk, the vanilla bean (cut in half, seeds scraped), and half of the sugar. Heat the mixture over medium heat until it just begins to steam.
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In a separate bowl, whisk together the egg yolks, the remaining sugar, and potato starch (cornstarch) until smooth and pale.
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Gradually add the warm milk mixture to the egg yolk mixture, stirring constantly to avoid curdling. Once combined, pour the mixture back into the saucepan and cook over low heat, whisking constantly until it thickens into a creamy custard. Remove from heat.
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Transfer the cream into a shallow container, cover it with plastic wrap (placing the wrap directly on the surface of the cream to prevent a skin from forming), and let it cool completely.
Step 3: Prepare the Syrup
- In a small saucepan, combine water, sugar, and orange juice. Heat over medium heat, stirring occasionally, until the sugar dissolves. Once dissolved, remove from heat and let it cool. This syrup will be used to moisten the sponge cake.
Step 4: Assemble the Cake
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Once the sponge cake is cool, carefully remove it from the mold and cut it into two equal layers.
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Brush the top of each sponge layer with the orange syrup, ensuring the sponge is moist but not soggy.
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Spread a generous layer of the prepared pastry cream on the first sponge layer. Place the second sponge layer on top, pressing gently to adhere.
Step 5: Prepare the Glaze
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In a mixing bowl, sift the powdered sugar and add enough warm water to create a smooth, thick glaze. If desired, you can also add a few drops of red food coloring to give the glaze a festive touch.
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Carefully pour the glaze over the top of the cake, ensuring it covers the top and sides evenly. Allow the glaze to set for a few minutes.
Step 6: Decorate the Cake
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To decorate the cake, whip the egg whites with granulated sugar until stiff peaks form. Fold in a little more powdered sugar if necessary to achieve a very dense consistency.
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Using a piping bag with a star-shaped nozzle, pipe the meringue mixture onto the top of the cake in decorative patterns. You can replicate the decoration seen in the photo, or get creative and make your own.
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For an extra touch of holiday cheer, sprinkle a few silver confetti-style candies on top.
Step 7: Serve
- Let the cake rest for a few hours to allow the flavors to meld. Serve it on a beautiful platter and enjoy the bright, rich flavors of this Christmas star-shaped cake!
Notes:
- Storage: The cake can be stored in the refrigerator for up to 3 days. Make sure to cover it with plastic wrap or store it in an airtight container to prevent the cake from drying out.
- Customization: While the traditional version uses a red glaze, you can switch up the colors using different food dyes or leave it plain for a more classic appearance. For added flavor, try infusing the cream with other citrus zest such as lemon or lime.
This Stella di Natale is perfect for the holidays, combining the light fluffiness of a sponge cake with a creamy custard filling and vibrant decorations. It’s a wonderful way to add a touch of Italian tradition to your festive table. Enjoy and buon appetito!
