INGREDIENTS (for the quick cream) 100 g of ricotta
50 ml of condensed milk
50 g of icing sugar or Nutella
INGREDIENTS (for the icing) 300 g of 55% dark chocolate
150 ml of milk (also vegetable)
50 g of acacia honey
a knob of butter
PROCEDURE
Place the milk, vanilla, butter and coffee in a saucepan and heat (until the butter melts).
Beat the eggs with an electric whisk and a pinch of salt. Slowly add the sugar and beat for about 10 minutes.
Add the sifted flour and yeast with a spatula, trying not to deflate the mixture.
In a bowl put a small part of the mixture and pour the hot milk over it, stirring. Now add all the mixture and mix well, always delicately.
Pour into the star-shaped mold (or into a 24 cm mold) and cook at 170° for approximately 35 minutes (do the toothpick test).
Once cooled, divide it into two parts.
Prepare the cream by whipping the ingredients together. Place in the refrigerator for half an hour.
Fill the cake with the cooled cream and smooth it out. Cover with the other half of the cake.
Prepare the chocolate glaze: heat the milk and honey. Break the chocolate into pieces and pour the hot milk over it and stir, without incorporating air, until the chocolate melts. Add a knob of butter and stir.
Place the star on a wire rack with a baking sheet or tray underneath to catch the dripping icing.
Pour the chocolate glaze over the cake and, if you can, decorate with edible gold or sprinkles as desired.
