18/10/2023
The Sette Veli Cake is a masterpiece of Palermo pastry making.
Sette Veli Cake
This wonderful delight is called sette veli because it contains seven layers composed of chocolate brittle, hazelnut Bavarois, dark chocolate Bavarois and cocoa sponge cake, all wrapped in a wonderful chocolate icing. Made up of several layers, it requires a lot of preparation time and numerous ingredients but as a result, you will get a splendid dessert, an explosion of pure gluttony.
Ingredients for 8 people:
Preparation of cocoa sponge cake:
4 eggs
3 cups of flour
2 cups of sugar
4 teaspoons of bitter cocoa
1 sachet of baking powder
Crunchy chocolate preparation:
130 g of dark chocolate
4 tablespoons of pralined almonds
a handful of corn flakes
butter to taste
Basic preparation for Bavarian:
a cup of milk
1 and a half cups of sugar
2 egg yolks
35 g of corn starch
vanilla flavouring
Bavarian chocolate preparation:
130 g of the basic Bavarian cream
130 g of melted dark chocolate
250g of whipped cream
Bavarian hazelnut preparation:
140 g of Bavarian cream base
80 g of hazelnut paste
250g of whipped cream
Icing preparation:
2 cups of water
150g of whipped cream
3 cups of sugar
10 teaspoons of bitter cocoa
First step:
Prepare the sponge cake by whisking the eggs and sugar together. Then add the flour and cocoa and mix everything together. Pour into a cake pan of approximately 24 cm in diameter and bake for approximately 15 minutes at 180° in a preheated oven. Finally, after cooking, cut the sponge cake into three thin discs.
Second step:
Mix well the melted chocolate, the pralined almonds and the corn flakes, previously heated in a little butter and roughly chopped, then pour this mixture, giving it the shape of a disc with a diameter of 24 cm, onto baking paper.
Third step:
Prepare the base for the Bavarians by boiling the milk on the heat and then adding the egg yolks previously mixed with starch, sugar and vanilla flavouring. Leave to cook until you obtain a thick cream.
Fourth step:
Prepare the chocolate Bavarian cream, taking a part of the basic Bavarian cream and adding the melted chocolate and when the cream is cooled, also add the whipped cream.
Fifth step:
Prepare the hazelnut Bavarian cream, adding the hazelnut paste and finally the whipped cream to part of the cream for the Bavarian base.
Sixth step:
Prepare the glaze by boiling and mixing all the ingredients and leaving to rest overnight. When using it, heat it in a bain-marie, taking care that it does not become too liquid.
Last step:
Dedicate yourself to assembling the cake, using a special ring that you will place on a serving plate.