Come and join in on the journey of the century with the Torta Setteveli Cake! It was loads of fun to make this cake with 5 different challenging technical components.
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Recipe from GBBO's Prue Leith
thegreatbritis...
INGREDIENTS
For the génoise sponge:
130g plain flour
50g cocoa
180g caster sugar
6 large eggs
30g unsalted butter, melted, plus extra for greasing
For the sugar syrup:
75g caster sugar
1 tbsp hazelnut liqueur
For the praline paste:
125g caster sugar
200g blanched hazelnuts, toasted
2 tbsp hazelnut oil
For the hazelnut bavarois:
12g gelatine (about 7 leaves)
200ml milk
200ml double cream
5 egg yolks
100g caster sugar
450ml double cream
For the praline layer:
65g 70% dark chocolate
25g unsalted butter
40g feuilletine
For the chocolate mousse:
400ml double cream
150g 70% dark chocolate, chopped
For the chocolate mirror glaze:
12g gelatine (about 7 leaves)
80ml double cream
40g cocoa powder
120g caster sugar
To decorate:
100g 70% dark chocolate
EQUIPMENT
You will also need:
26cm round cake tin, greased, then lined (base and sides) with baking paper
sugar thermometer
silicone mat
acetate collar to fit the cake tin
25cm-diameter cake card
cooking thermometer
4 lengths of acetate, each 20cm long
damp baking sheet
chocolate scraper
baguette moulds
MUSIC: Jenna Libera; jlibera515@gmail.com
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