Torta Pan di Stelle

 

One of the ways I keep in contact with many of my friends and family in Italy is through Facebook.  I love reading what they are up to and seeing the pictures they upload, especially pictures of food.  On March 8th they recently celebrated " Festa Della Donna," and so I saw pictures uploaded of the traditional holiday cake called "Mimosa."  One other dessert that caught my eye was a beautiful dessert my cousin made that was decorated with one of my favorite cookies called, "Pan Di Stelle."  I knew I had to make it and so I messaged her asking for the name of this cake.  The name is, "Torta Pan di Stelle" and yes I you-tubed a recipe for it...yes I made it right away...and yes I translated the ingredients to English and converted the measurements.  It is dangerously delicious and surprisingly easy and quick to make!
Please Click Here for Printable Version:
Recipe Resource:  https://www.youtube.com/watch?v=Cmv43UgZil8

Ingredients: 

(This is enough to make 2 layers, if you want to make it 3 or 4 layers then just buy more cookies)

 *1Bag of Pan Di Stelle Cookies (you can find them in the Italian Section at Wegmans)
*1 Regular Size Jar of Nutella (about 400 grams)
*1 Cup of already Brewed Espresso (I brewed my own, but I am sure instant Espresso would be fine)
* 1/2 cup of Regular Milk (I use 2%)
* 2 Cups of Cold Heavy Cream
* 1/2 Cup of Powdered Sugar
* Unsweetened Cocoa Powder for Dusting

Materials you will need:

* 8 inch Spring Form Pan, a fork, a spoon, and a sifter

Procedure:

* First make the Whipped Cream by Whisking the Heavy Cream and Powdered Sugar with a hand blender or the whisk attachment on you KitchenAide Mixer until thick (I put it on High Speed).
* Once the whipped Cream is done, put it in the refrigerator to stay cold until you are ready to use it.  

 

 * In a small bowl, mix the brewed Espresso and the Regular milk together and set aside.

* Put the Nutella in a glass bowl and microwave for 30 seconds to soften it up.  

* Now we are ready to assemble the cake!

 

* With a fork, dip a cookie in the Espresso mixture on at a time and arrange them in the pan.  You may need broken cookies to fill in some gaps, but it does not have to be perfect.  I used about 10 cookies for each layer.  

 

 

* Next, spread a layer of Nutella over the cookies.

* Then, spread a layer of Whipped Cream (make sure you save about 1/2 cup of the whipped cream to cover the sides of the cake towards the end). 

* Repeat the procedure again: Dip the cookies in Espresso Mixture, Arrange the cookies one by one evenly, spread a layer of Nutella, and then a layer of Whipped Cream.

 

*  I made my cake with 2 layers, but please feel free to buy more cookies and make a 3rd layer if you desire.  The cake is pretty rich, so for me 2 layers is enough.  
*  Now Sift the Cocoa Powder all over the top of the cake.

* Put the cake in the refrigerator for about an hour to settle. 
* Take the cake out of the Refrigerate and release the cake from the pan

 * Spread Whipped Cream all around the cake.

* Place the Pan di Stelle Cookies on all edges of the cake and on the top of the cake in the middle.

 * Cut into Slices or cover and refrigerate until ready to eat!

~*~Enjoy~*~