Prepare this dessert if you want to impress your guests. For the sponge, you will need 4 eggs, 30 g of cocoa powder, 80 g of sugar, 40 g of flour, 1 small baking powder, and 1 packet of vanilla sugar. Beat the eggs, sugar, and vanilla sugar with an electric mixer until light and frothy.

Mix the flour, bitter cocoa powder, and baking powder in a separate bowl. Add the dry ingredients to the wet ones using the mixer and create the sponge batter.

Bake the sponge in a large baking pan, as you will need both the bottom and stars for the dome shape. Bake the sponge in a preheated oven at 180°C for 8-10 minutes.

For the cream, you will need 250 ml of freshly squeezed orange juice, 500 ml of whipping cream, 1 vanilla-flavored pudding mix, 1 packet of orange sugar, 250 g of mascarpone cheese, 4 sheets of gelatin, and 4 tablespoons of powdered sugar.

Building the Dome: Once the sponge cools, cut out a circle (the size of the container in which you will build the dome, so you can use the container as a mold). From the rest of the sponge, cut out star-shaped pieces using a star-shaped cookie cutter. You can also use other molds you have.

Next, take the container you used as a mold for cutting the sponge. Line the inside with plastic wrap. To ensure the stars stay in place, brush each one lightly with orange juice and arrange them in the container as evenly as possible.

Preparing the Cream: Pour 250 ml of orange juice into a saucepan, reserving a few tablespoons of it in a cup. Heat the juice in the pan until it comes to a boil, and mix the reserved juice with the pudding powder in the cup.

When the juice in the pan reaches a boil, remove it from the heat and whisk in the pudding mixture from the cup. Stir until the mixture thickens, then allow it to cool slightly. While still warm, mix the pudding into the mascarpone cheese with an electric mixer to remove any lumps.

Add 2-3 tablespoons of powdered sugar (depending on your desired sweetness) and mix. Soak the gelatin sheets in cold water and wait for them to absorb the liquid.

Place the saucepan over heat and add 2 tablespoons of orange juice. Add the soaked gelatin sheets and stir until the gelatin is fully dissolved.

Using an electric mixer, incorporate the dissolved gelatin into the mascarpone mixture. In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture using a spatula.

Spread the cream evenly over the stars, ensuring they are fully covered and the top is smooth. Finally, place the round sponge piece on top of the cream, and lightly soak it with orange juice. Cover the edges of the plastic wrap over the sponge and refrigerate for at least 6 hours, preferably overnight.