Torte 'Setteveli' (Seven Veils)

Adapted from this website:
http://foodloversodyssey.typepad.com/my_weblog/2010/12/torta-setteveli-chocolate-hazelnut-birthday-cake-from-palermo.html
I tried to simplify this recipe. As you can see my second layer of Bavarian Cream was not tall enough, but I was still happy with the result. Cake IS heavy, but absolutely delicious.


First make Hazelnut Praline Paste (you need a food processor for this):
200 g sugar
50 g water
2 cups hazelnuts
1 tbs oil
Boil sugar and water until becomes golden in colour, add hazelnuts, coat well and pour over AL foil. Let it cool. When coled, break into smaller pieces and process until fine crumbs form; add oil and process again.
Syrup for chocolate sponge:
75 g sugar
25 g water
1 teas vanilla
Boil until sugar dissolves, cool.
Chocolate sponge:
1,5 cups cake flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
5 large eggs, at room temperature
1 cup granulated sugar
Beat eggs with sugar until thick and fluffy. Switch mixer of, sift flour, cocoa and rising agent on top. Fold in gently. Bake in a 25 cm cake tin (25-30 min at 180*C).
When cooled, cut horizontally to make 2 equal sponges. Brush with prepared syrup. Refrigerate.
Crunchy layer:
65 g dark chocolate
25 g butter
80 g hazelnut/praline paste
40 g finely crushed cornflakes
Melt butter and chocolate, add other 2 ingredients. Spoon over first layer of chocolate sponge, press lightly with your palm. Refrigerate again.
Bavarian Cream:
1 cup milk
1 cup cream
200 g hazelnut/praline paste
5 egg yolks
90 g sugar
1 tbs gelatin powder
2 cups heavy cream
Cook milk and cream, add hazelnut paste. At the same time beat yolks with sugar until fluffy. Pour a bit of milk/cream mixture, mix; pour the rest, mix. Return to pan and cook until starts boiling. Take off, add gelatin mix really well.
Cool as quickly as you can (ice bath will help) then refrigerate. When gelatin starts working (becoming thicker), beat other 2 cups of cream, the bit by bit add Bavarian cream (should be thick as custard by this point). Mix well.
At this point you will start assembling your cake:
Pour half of Bavarian cream over first sponge layer (already has crunchy layer), put another sponge over it, then pour the rest of Bavarian cream. Put whole cake into freezer.
Chocolate mousse:
150 g cream
150 g dark chocolate (65% cocoa)
250 g cream, extra
1/4 cup icing sugar
Melt and mix chocolate and 150 g cream, until smooth. Let it cool, but don't refrigerate.
Beat 250 g cream with icing sugar, add cooled mixture. Take cake out of mould.Put it on a cake rack. Pour mousse over cake, making sure sides are coated too. Refrigerate.
Chocolate glaze:
85 g water
80 g cream
40 g cocoa
125 g sugar
2 teas gelatin
Boil sugar, water and cream. Add cocoa, mix well until smooth. Sprinkle gelatin on top and mix until melted. (If needed, this glaze can be sieved.) Pour on top of the cake. Refrigerate for at least a couple of hours, before slicing.



Torta 'Setteveli' (Sedam Velova)

Kada sam pocela citati instrukcije za ovu tortu, nisam mogla vjerovati da nesto tako komlikovano postoji. Ova moja verzija je pojednostavljeni pokusaj. Torta je ODLICNA, bez obzira na to sto moji slojevi nisu tako podjednaki. Upozorenje - EXTREMNO kaloricna!

Najprije napravite 'praline' smjesu (trebate imati el.sjeckalicu za ovo):
200 g secera
50 g vode
2 solje ljesnika
1 kasika ulja
Isprzite secer sa vodom; kada postane zlatno-zuto ubacite ljesnike. Istresite na foliju i ohladite. Stavite u sjeckalicu i meljite dok ne fostanu fine mrvice, dodajte ulje i jos malo meljite. Ostavite po strani.
Sirup za biskvit:
75 gr secera
25 gr vode
1 kasicica vanile
Skuhajte sve i ohladite.
Cokoladni biskvit:
1,5 solja brasna
1/3 solje kakaa
1/4 kasicice praska za pecivo
1/4 kasicice sode BB
5 vecih jaja, na sobnoj temp.
1 solja secera
Umutite jaja sa secerom dok ne postane gusto i pjenasto. Iskljucite mikser, prosijte ostale sastojke na povrsinu, pa rukom lagano sjedinite (okrecite).
Pecite 25-30 min na 180*C, u modli od 25 cm. Peceno prohladite, presijecite horizontalno tako da dobijete 2 biskvita, koje cete cetkicom premazati pripremljenim sirupom. Ostavite u frizider.
Hrskavi sloj:
65 gr tamne cokolade
25 gr maslaca
80 gr praline smjese
40 gr zdrobljenog kornfleksa
Istopite cokoladu i maslac, dodajte praline masu i kornfleks. Stavite preko prvog biskvita, blago pritisnite prstima, vratite u frizider.
Bavarski krem:
1 solja mlijeka
1 solja krema
200 g praline mase
5 zumanca
90 gg secera
1 kasika zelatina u prahu (ili listovi)
2 solje extra masnog krema (ili 1 normalan + 1 masni)
Kuhajte mlijeko i krem, dodajte praline masu. U isto vrijeme mutite zumance sa secerom u gustu masu. Dodajte malo vrele smjese, promijesajte; dodajte ostatak, promijesajte, pa vratite u serpu. Zagrijte ponovo mijesajuci; skinite sa vatre, umijesajte zelatin dok se ne rastvori. Ohladite sto brze mozete (staviti u vecu posudu na led), zatim staviti u frizider. Kada pocne da se zgusnjava, umutiti preostali krem, dodatti vec malo stisnuti praline krem.
Sad vec treba da slazete tortu.
Na prvi sloj biskvita (sa hrskavim slojem)uspite 1/2 Bavarskog krema. Stavite drugi biskvit i uspite ostatak krema. Stavite tortu u zamrzivac.
Cokoladni mus:
150 gr krema
150 gr tamne cokolade (65% cocoa)
250 gr krema, dodatno
1/4 solje secera u prahu
Istopite 150 gr krema sa cokoladom, mijesajuci dok sa ne ujednaci. Ohladite ali ne stavljajte u frizider.
Umutite preostali krem sa secerom pa dodajte cokoadnu smjesu. Ovime prelijte cijelu tortu, koju ste izvadili iz kalupa i stavili preko zice. Vratite u frizider.
Cokoladna glazura:
85 gr vode
80 gr krema
40 gr kakaa
125 gr secera
2 kasicice zelatina u prahu (ili listovi)
Skuhajte prva dva sastojka, dojajte kakao, dobro promijesajte pa dodajte i zelatin. Sklonite sa vatre i mojesajte sve dok sa zelatin ne rastopi. Ako je porebno procijedite ovu smjesu da bude potpuno glatka. Izvadite tortu iz frizidera i prelijte je ovom glazurom. Vratite u frizider i drzite je najmanje 2 sata prije sluzenja.