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Sette Veli Cake

Sette Veli Cake
Yield: 1

Sette Veli Cake

Sette Veli Cake recipe

Seven-ply cake is a recipe that should be tried and tasted. Easter is the first major festival of the year, and it is associated with sweets such as focaccia, doves, and chocolate.

Prep Time 2 hours
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 2 hours 50 minutes

Ingredients

  • 4 eggs
  • 125 grams of sugar
  • 70 grams of flour 00
  • 30 g of corn starch
  • 25 gr of cocoa
  • 40 gr of Vallé plus Omega 3
  • ½ sachet of yeast
  • 1 pinch of salt
  • 150 gr of water
  • 100 grams of sugar
  • 200 gr of dark chocolate
  • 50 gr of hazelnut paste
  • 40 gr of corn flakes
  • 250 ml of milk
  • 2 egg yolks
  • 75 grams of sugar
  • 30 g of corn starch
  • 75 gr of hazelnut paste
  • 200 ml of fresh cream
  • 250 gr of dark chocolate
  • 300 ml of Fresh Cream
  • 175 grams of water
  • 150 gr of fresh cream
  • 220 grams of sugar
  • 75 gr of cocoa
  • 8 gr of gelatin (4 sheets)

Instructions

    1. Ingrediants. Preheat the oven to 170°F.
    2. In a mixing bowl, combine the flour, starch, cocoa, baking powder, and salt. Melt Vallé Omega 3 in the microwave or over low heat. Mix the eggs with the sugar until they are well swollen. It is critical that they are at room temperature so that they fit properly.
    3. Combine the flours by gently mixing them together several times.
    4. Finally, gradually stir in the Vallé margarine. Grease and flour a 22 cm mold, then pour in the dough. Cook for approximately 30 minutes. Allow to cool after removing from the oven.
    5. Make the "wet" by dissolving the sugar in hot water. When the genoise is cool, cut it into three layers.
    6. Make the crispy base. Chop the chocolate coarsely, melt it in a bain-marie or in the microwave, and then stir in the hazelnut paste and slightly crumbled corn flakes.
    7. Melt 50 grams of dark chocolate and spread it under the first layer of genoise (the one that will remain in contact with the tray) so that it acts as an insulator and allows you to move the cake easily once hardened. Allow to cool before inserting it into an adjustable circle mold with a foil-covered metal disc underneath. Wet the first layer thoroughly with the syrup, then pour in the crunchy base and smooth it out. Place in the refrigerator to harden.
    8. To make the hazelnut cream, combine all of the ingredients in a mixing bowl. Work the egg yolks with the sugar and starch until they are whitened, then add the milk a little at a time, mixing well after each addition. Return to the heat and bring back to a boil, stirring constantly. Take the pan off the heat and stir in the hazelnut paste. Allow to cool completely.
    9. Whip the cream with 2 teaspoons of sugar, then gradually fold it into the hazelnut cream.
    10. Remove the cake from the refrigerator and spread half of the cream evenly over the crunchy base.
    11. Cover with the second disc of genoise, wet it thoroughly, and then pour in the remaining cream, finishing with the third disc of genoise.
    12. Place in the refrigerator to cool.
    13. Make the chocolate mousse first. Chop the chocolate into small pieces. Bring 120 ml cream to a boil, then pour it over the chocolate and gently stir to melt it.
    14. Then set it aside to cool. Whip 180 ml of cream just until stiff, then fold it into the chocolate.
    15. Remove the cake from the refrigerator, wet the genoise, and cover with the chocolate mousse all the way to the edge. If you're not afraid of it, serve it in bowls and eat it alone or with strawberries.
    16. Place in the fridge for a few hours to harden, or in the freezer for a couple of hours. The composition is finished at this point, but the icing and decoration are still missing.
    17. Make the glaze. Soak the gelatin in cold water for 10 minutes. In a saucepan, combine the liquids, sugar, and sifted cocoa. Mix thoroughly to remove any lumps before bringing to a boil while stirring. Allow it to cool for about 10 minutes before adding the drained gelatin. Allow to cool after thoroughly mixing. When ready to use, remove the cake from the refrigerator and place it on a wire rack with a tray underneath or on parchment paper. Gently remove the metal disc. Heat the icing to 40° before pouring it over the cake, making sure to get it all the way to the edges. If necessary, recover the casting, bring it to room temperature, and filter it through a colander to allow it to fall back onto the cake. Repeat until all areas are covered. Place in the fridge for 30 minutes to harden before decorating as desired.
    18. Remove it from the refrigerator 30 minutes before serving.

Nutrition Information

Yield

10

Serving Size

1

Amount Per Serving Calories 910Total Fat 50gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 21gCholesterol 191mgSodium 119mgCarbohydrates 105gFiber 7gSugar 76gProtein 14g

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