Star Cake

I set out one day craving something sweet, but with the mindset of "what do we have in the fridge and cupboards?" I found a forgotten pack of blackberries in the freezer, leftover from a failed smoothie attempt. On the table, there were some nuts, nothing fancy, but roasted and smelling good. In the cupboard, I had some sweet cheese, a bit of flour, and a few eggs that were nearing their expiration. That's how this cake was born, which turned out star-shaped because that was the only silicone mold I had. Honestly, I wouldn't recommend trying to remove the hot cake if you don’t have patience or if you don’t like broken edges. The first time I tried to pull it out, I ended up with a bit stuck… but anyway, who measures stars in the kitchen?

Quickly: it takes about 1.5 hours including cooling, serves 8-10 people (unless you cut large pieces for a hungry bear), and in terms of difficulty… it’s not hard, but if you rush, you’ll ruin the cake or the cream. I’d say it’s medium level, but you don’t need special training. It's great for beginners with a little attention.

I make it often because it’s the kind of quick cake with ingredients that I almost always have at home. It doesn’t need to be anything fancy, and the combination of cheese, cream, and blackberries never fails. Plus, it’s the kind of cake you can whip up in an afternoon if someone announces they’re coming over. You can juggle with what you have – if you don’t have blackberries, use another fruit; almost anything works. The cake turns out soft and moist from the nuts, not the dry kind, and the cream is light, not heavy like butter cakes. Oh, and it cuts nicely, if you’re lucky, although for me, about every second attempt results in a slightly wonky slice.

THE INGREDIENTS and how I see them:

For the cake:
7 eggs – they hold everything together and add fluffiness and volume
7 tablespoons sugar – sweet, but don’t overdo it since the cream is also sweet
6 tablespoons flour – gives structure to the cake, not too much, not too little
1 tablespoon cocoa powder – for taste and color; without it, it’s just a plain cake
100 g roasted nuts, chopped – add texture and flavor, and if you toast them lightly, it’s even better
1 packet baking powder – to help the cake rise; we can’t rely solely on the eggs
a pinch of salt – to enhance the sweetness and flavor; don’t skip it!

For the cream:
300 g sweet cheese – either from a tub or bulk, but not too watery
400 ml plant-based cream – I know, it’s not everyone’s favorite, but it whips up quickly and keeps the cream stable; you can also use dairy cream, but it’s more finicky
5 tablespoons sugar – be careful not to add too much if the cheese is already sweet
vanilla essence – to taste; don’t overdo it or it’ll become too fragrant

Extra:
250 g blackberries (frozen or fresh) – whatever you have, but make sure they’re well-drained if frozen
50 g Nutella or another chocolate spread – I added it for the middle layer; it works well, but if you don’t like it, skip it or replace it

MY METHOD OF PREPARATION (with stories and steps… because it doesn’t always turn out the same)

1. I preheat the oven to 180 degrees Celsius and mentally prepare myself to wash more dishes than I’d like. I take the eggs out of the fridge to bring them to room temperature (I don’t always succeed, but when they’re cold, the cake doesn’t turn out quite right).

2. I separate the eggs: the whites in a large bowl, the yolks in a smaller one. I add a pinch of salt to the whites and beat them on high speed until they form stiff peaks, meaning if I turn the bowl upside down, they won’t fall out. If you have patience, add the sugar gradually, one tablespoon at a time, and beat a lot to achieve a glossy, stiff foam. When I rush, I sometimes add all the sugar at once, and it turns out okay, but not as firm.

3. I add the vanilla sugar or essence and mix, but I stop using the mixer. I switch to adding the yolks one at a time and mix gently, being careful not to deflate the egg whites. You can use a spatula or wooden spoon, with gentle bottom-to-top movements. If you get in there with a fork and skimp on mixing, it won’t turn out the same.

4. I mix the flour separately with the baking powder and cocoa powder, then sift them over the egg mixture. I add the nuts, not too finely chopped, so you can still feel them. I gently fold everything together, being careful not to overmix or leave flour streaks.

5. I pour the mixture into the star-shaped mold (greased with butter and dusted with flour, otherwise it sticks badly and… breaks when you try to remove it). If using another shape, do the same: grease and line it! I place it in the middle of the oven, without a fan in mine, for about 25-30 minutes. At 25 minutes, I test with a toothpick: if it comes out clean, it’s done; if not, I leave it a bit longer. I don’t open the oven door too often, or the cake may fall; I’ve experienced that. I take the cake out and let it cool completely; otherwise, the cream melts on it and becomes a mess.

6. For the cream: in a bowl, I mix the cheese well with the sugar until it’s as smooth as possible (I sometimes use a blender, but a spoon works too). I whip the cream separately until it’s firm, not liquid, and then I combine them, adding the vanilla and mixing everything gently. I taste it; if I don’t like it, I add more sugar, but not so much that it turns into syrup.

7. When the cake is completely cool, I cut it into 3 equal horizontal layers. The first time, I ended up with one thin and two huge layers, but no worries; it works either way.

8. I assemble: I place the first layer on a platter, spread a third of the cream, sprinkle some blackberries (well-drained if they were frozen). I place the second layer, which normally I would spread with Nutella, but sometimes I skip it if I’m not in the mood or forget. On top of the Nutella layer, I add more cheese cream and blackberries. I cover with the third layer, then spread the remaining cream on top and decorate with the reserved blackberries (the prettiest whole ones). It’s essential to refrigerate it for a few hours; if you have patience, it’s even better overnight, but in our house, it doesn’t last that long.

TIPS, VARIATIONS, AND SERVING IDEAS

Tips:
- Don’t remove the hot cake from the star mold, no matter how rushed you are; I always end up breaking a “ray.”
- If you have frozen fruit, let them thaw in a sieve and drain well; otherwise, the juice will run and make the cake layer soggy.
- Plant-based cream is much more stable and doesn’t curdle easily; if you don’t want plant-based, use unsweetened dairy cream, but whip it with a bit of patience and chill everything well beforehand.
- For the cake, if you want to be more diet-friendly, you can reduce the sugar by one or two tablespoons, but not more, or you’ll ruin the texture.

Substitutions and adaptations:
- If you want it gluten-free, use gluten-free flour; I’ve tried it with Schär flour, and it works, but you need to increase the amount slightly.
- No blackberries? Use raspberries, blueberries, sour cherries, or even strawberries, just make sure they’re not too juicy.
- For a “lighter” cream, you can replace part of the cream with Greek yogurt, but it will be a bit more tangy and softer, so it won’t set as firmly.
- Nutella can be skipped or replaced with another chocolate spread, or even with thick fruit jam.

Variations:
- You can make it all in a round mold if you don’t feel like using stars, or in small trays for individual portions.
- For a richer taste, you can add some grated lemon or orange zest to the batter (just a little, so it doesn’t overpower the rest).
- I like to add a few drops of fruit liqueur between the layers, if I’m not serving kids.

Serving ideas:
- It pairs well with strong coffee, without sugar, for contrast, or with simple green tea.
- If you’re making a complete menu, serve it at the end after something light, like a cream soup and a salad.
- It also goes well with a little plain ice cream (vanilla), if you want to be trendy in the summer.

FREQUENTLY ASKED QUESTIONS

1. Can it be made with canned fruit?
Yes, but they need to be drained very well and patted dry with a paper towel; otherwise, the cake will soak up too much juice and become mushy.

2. Can I use another cream instead of cheese cream?
Yes, you can also use mascarpone cream or even just whipped cream, but it won’t have that “slightly tangy” taste and creamy texture. I prefer sweet cheese because it pairs well with the fruit.

3. My cake turned out too dry; what should I do?
Most likely, you overbaked it or added too much flour. Next time, check at 25 minutes and don’t let it sit in the oven unnecessarily. You can moisten the slices with a bit of sugar syrup or fruit juice to partially fix it.

4. I don’t have a silicone mold; what can I use?
Any baking dish will do, round or rectangular, just make sure to grease it well with butter and dust it with flour or use parchment paper. If you have one, use a springform pan; it’s easier to remove the cake.

5. Can it be made with salty cheese?
No, salty cheese won’t work unless you want an unpleasant “surprise.” Use sweet cheese or ricotta. If it’s too watery, drain it a bit beforehand.

NUTRITIONAL VALUES (APPROX, DON’T COUNT CALORIES)

Now, if we count, for a generous slice, it’s about 300-350 kcal, maybe more if you’re generous with the Nutella layer. We have eggs (about 80 kcal each), cream (quite a bit, especially if it’s plant-based, around 200 kcal per 100 ml), sweet cheese (also proteins and fats), plus sugar and nuts. The macros are clearly sweet-fat, but you also get some protein from the eggs and cheese, around 8-10 g per serving, the rest being quick carbs. The fruit adds a bit of fiber and vitamins, but don’t kid yourself that it’s a healthy dessert if you eat three slices. However, as an occasional dessert, it’s not something to feel guilty about. Gluten-free if you adapt the flour, it works for those with sensitivities.

HOW TO STORE AND REHEAT

In the fridge, it keeps well covered (with cling film or in a container with a lid) for about 3 days, up to 4 if it’s cool. If there are leftovers, in my case, it doesn’t cool well anymore because the slices disappear, but when I’ve had leftovers, they’ve kept fine – the cake doesn’t dry out, and the cream doesn’t run. Don’t try to reheat in the microwave; the cream will separate, and everything will melt. If you want to serve the cake softer, take it out of the fridge about 15-20 minutes before to bring it to room temperature. You can freeze the cake plain (without cream), but it won’t have the same texture after thawing.

And every time, I find myself already thinking about another version, with a different fruit or more chocolate… that’s how it goes in my kitchen.

The Base: We prepare the baking mold; I used a star-shaped silicone mold, greasing it well with butter and dusting it with flour. Preheat the oven to 180 degrees. We separate the eggs: the egg white goes into a bowl where we can mix, and the yolk goes into a smaller bowl. We beat the egg white with a pinch of salt until it becomes fluffy. We add the sugar, one tablespoon at a time, mixing continuously until it forms a stiff foam that doesn't run when we turn the bowl. We add the vanilla sugar and stop using the mixer. We incorporate the yolks by mixing gently with a wooden spoon or spatula. We add the flour, baking powder, cocoa, and nuts, and mix until homogeneous. We pour the mixture into the mold and place it in the oven. We do the toothpick test after about 25 minutes. When nothing sticks to the toothpick, we take the base out of the oven and let it cool. The Cream: We mix the cheese with the sugar until we have a smooth paste. We whip the cream with a mixer until it thickens. We combine the whipped cream with the cheese in the same bowl, add the vanilla, and mix. We refrigerate until the base cools down and we can cut it. When the base is cool, we cut it into three equal parts. We divide the cream into three and the thawed blackberries into two (leaving some for decoration). We place the first part of the base on a platter and spread one-third of the cream on top, sprinkling blackberries over it, then place the second part of the base on top. We spread the cream on this layer and add the cheese cream, sprinkling blackberries again. We place the third part of the base and spread cream on top. We arrange the blackberries saved for decoration on top and refrigerate everything. If you have a star-shaped mold, be careful not to break the corners when removing the base.

 Ingredients: For the Base: 7 eggs, 7 tablespoons of sugar, 1 teaspoon of baking powder, a pinch of salt, 6 tablespoons of flour, 1 tablespoon of cocoa, 100 g of coarsely chopped roasted nuts. For the Cream: 300 g of sweet cheese, 400 ml of vegetable cream, 5 tablespoons of sugar, vanilla essence. Extra: 250 g of frozen or fresh blackberries, 50 g of Nutella.

 Tags:  star cake