The Seven Veils Cake is a delicious and spectacular dessert, similar to the cut of a mousse cake, prepared, as the name suggests, with seven different layers. It is an elegant and indulgent dessert, composed of a crunchy base and soft discs of cocoa sponge cake soaked in a rum syrup, then alternating with diplomat cream, cocoa and hazelnuts.
Covered entirely with mirror glaze and left to harden in the refrigerator for at least a couple of hours, the seven veils cake is perfect for a birthday party or as a sweet ending to a special dinner with guests.
Seven Veils Cake History
A little laborious, but easy to replicate at home with our tips, this sumptuous recipe was patented by three Italian pastry chefs, Luigi Biasetto, Cristian Beduschi, and Luca Mannori. However, in addition to the certified version, there is also another, known as the Sicilian seven-veil cake, created by Palermo-based pastry chef Cappello and renamed on the Cappello pastry shop website as the seven-layer cake.
Ingredients
How to Make Torta Setteveli
To make the seven-layer cake at home, first prepare the sponge cake: in the bowl of a stand mixer, beat the eggs with the granulated sugar and a teaspoon of vanilla extract for at least 5 minutes.
To make the seven-layer cake at home, first prepare the sponge cake: in the bowl of a stand mixer, beat the eggs with the granulated sugar and a teaspoon of vanilla extract for at least 5 minutes.
Add the sifted flour and bitter cocoa to the light and frothy mixture obtained.
Add the sifted flour and bitter cocoa to the light and frothy mixture obtained.
Incorporate the powders with a spatula, delicately and with movements from the bottom up so as not to dismantle everything.
Incorporate the powders with a spatula, delicately and with movements from the bottom up so as not to dismantle everything.
Spread the mixture into a 24 cm diameter cake tin, already buttered and floured, then bake in a preheated oven at 355°F/180°C for about 30 minutes. After this time, remove the cocoa sponge cake from the oven, unmold it, and let it cool on a wire rack.
Spread the mixture into a 24 cm diameter cake tin, already buttered and floured, then bake in a preheated oven at 355°F/180°C for about 30 minutes. After this time, remove the cocoa sponge cake from the oven, unmold it, and let it cool on a wire rack.
For the basic cream: whisk the egg yolks with the sugar and vanilla in a heavy-bottomed saucepan.
For the basic cream: whisk the egg yolks with the sugar and vanilla in a heavy-bottomed saucepan.
Add the sifted starch.
Add the sifted starch.
Pour in the hot milk slowly, put on the heat and let it cook, stirring constantly, until you obtain a cream of the right density.
Pour in the hot milk slowly, put on the heat and let it cook, stirring constantly, until you obtain a cream of the right density.
Add the powdered gelatin away from the stove and mix vigorously with a hand whisk to incorporate it, then cover with cling film and leave to cool.
Add the powdered gelatin away from the stove and mix vigorously with a hand whisk to incorporate it, then cover with cling film and leave to cool.
For the crunchy base: roughly chop the gianduia chocolate with a knife, then let it melt in a bain-marie and set aside.
For the crunchy base: roughly chop the gianduia chocolate with a knife, then let it melt in a bain-marie and set aside.
Blend the praline almonds in a blender jug.
Blend the praline almonds in a blender jug.
At the end you should obtain a thick and creamy paste.
At the end you should obtain a thick and creamy paste.
Collect the melted chocolate and the almond paste in a bowl, then add the corn flakes and mix the ingredients well.
Collect the melted chocolate and the almond paste in a bowl, then add the corn flakes and mix the ingredients well.
Pour the crunchy mixture into the bottom of a springform pan with a removable bottom, compact the base with the help of a glass and let it set in the refrigerator. Meanwhile, prepare the alcoholic syrup: pour the water and sugar into a saucepan, place on the stove and cook until completely dissolved, then turn off the heat, add the rum, stir carefully, and let it cool.
Pour the crunchy mixture into the bottom of a springform pan with a removable bottom, compact the base with the help of a glass and let it set in the refrigerator. Meanwhile, prepare the alcoholic syrup: pour the water and sugar into a saucepan, place on the stove and cook until completely dissolved, then turn off the heat, add the rum, stir carefully, and let it cool.
For the hazelnut cream: mix 150g of the basic cream with the hazelnut paste and the whipped cream in a bowl.
For the hazelnut cream: mix 150g of the basic cream with the hazelnut paste and the whipped cream in a bowl.
For the diplomatic cream: in a separate bowl, gently fold in 150g of whipped cream with an equal amount of the basic cream.
For the diplomatic cream: in a separate bowl, gently fold in 150g of whipped cream with an equal amount of the basic cream.
For the chocolate cream: in another bowl, mix the melted chocolate with 130g of the basic cream, then add the whipped cream.
For the chocolate cream: in another bowl, mix the melted chocolate with 130g of the basic cream, then add the whipped cream.
Cut out the two central discs from the now cold sponge cake.
Cut out the two central discs from the now cold sponge cake.
Assemble the dessert: spread the diplomatica cream evenly over the crispy base, well chilled from the fridge.
Assemble the dessert: spread the diplomatica cream evenly over the crispy base, well chilled from the fridge.
Cover with a sponge cake disk and moisten it with the rum syrup.
Cover with a sponge cake disk and moisten it with the rum syrup.
Fill with hazelnut cream.
Fill with hazelnut cream.
Place another disc of sponge cake on top and soak it in a little alcohol syrup.
Place another disc of sponge cake on top and soak it in a little alcohol syrup.
Finish with chocolate cream and level the surface well with a spatula.
Finish with chocolate cream and level the surface well with a spatula.
Put the cake in the freezer and let it firm up.
Put the cake in the freezer and let it firm up.
Meanwhile, prepare the mirror glaze: collect the bitter cocoa powder and the granulated sugar in a saucepan.
Meanwhile, prepare the mirror glaze: collect the bitter cocoa powder and the granulated sugar in a saucepan.
Gradually pour in a mixture of water and cream and mix well with a whisk.
Gradually pour in a mixture of water and cream and mix well with a whisk.
Place on the heat and let it cook until it reaches a temperature of 217°F/103°C.
Place on the heat and let it cook until it reaches a temperature of 217°F/103°C.
At this point, turn off the heat and, as soon as the mixture has reached a temperature of 122°F/50°C, add the gelatine sheets, already soaked and well squeezed.
At this point, turn off the heat and, as soon as the mixture has reached a temperature of 122°F/50°C, add the gelatine sheets, already soaked and well squeezed.
Once the icing has reached a temperature of around 95°F/35°C, gently pour it onto the still frozen cake until it is completely covered: place the cake on a rack placed over a baking tray, so as to collect the excess icing.
Once the icing has reached a temperature of around 95°F/35°C, gently pour it onto the still frozen cake until it is completely covered: place the cake on a rack placed over a baking tray, so as to collect the excess icing.
Transfer the cake to the fridge and let it firm up for at least 2-3 hours.
Transfer the cake to the fridge and let it firm up for at least 2-3 hours.
Once the time has passed, bring the cake to the table, cut it into slices and serve. Enjoy!
Once the time has passed, bring the cake to the table, cut it into slices and serve. Enjoy!
Storage Instructions
If you have any leftovers, the seven veils cake can be stored in the refrigerator, in an airtight container, for up to 2 days.
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