• 150 g 00 flour
• 110 g Sugar
• 50 ml Sunflower seed oil
• 50 ml Milk
• 4 eggs
• 30 g Bitter cocoa powder
• 10 Pan di stelle biscuits
• Half sachet of baking powder
• 400 ml cream for desserts
• sugar stars to taste
• to taste bitter cocoa for finishing

Take the flour and sift it together with the bitter cocoa and the yeast and place them in a bowl. Add the sugar and the finely chopped pan di stelle biscuits.
Place the eggs, oil, milk in a container and mix everything very well.

Pour the liquids onto the powders, mixing gently to avoid forming lumps and using a pastry whisk.

Pour the mixture into a 25 x 25 cm square baking pan covered with baking paper and bake at 180° for 45 minutes.
Once ready, take it out of the oven and let it cool completely. Meanwhile, whip the cream and set it aside in the fridge for 10 minutes.
Take the base of the cake, divide it into two parts and fill it with the whipped cream, trimming the edges well. Let's keep it in the fridge until ready to serve, then cut it into slices, dust it with cocoa powder, add some sugar stars for decoration and serve it.

How to store baby cake

This dessert can be kept in the fridge for at least 2 – 3 days.