Setteveli Torte - improved and simplified

                       




Since I LOVE the taste of 'Setteveli', but not complicated making, I tried to simplify method. Here it is in steps

1- Make Hazelnut Praline Paste (you need a food processor for this):
200 g sugar
1,5 cups hazelnuts
Heat  sugar in a heavy bottomed pan. When sugar starts melting, swirl pan until all melted and golden in colour; add hazelnuts, coat well and pour over AL foil. Let it cool. When cooled, break into smaller pieces and process until fine crumbs form.
2- 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/praline 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.
Let it cool to room temperature, then refrigerate. (Some time later, when gelatine starts working -becoming thicker, beat other 2 cups of cream,  add Bavarian cream (should be thickened by this point). Mix well.
3- Chocolate sponge:
1 cup cake flour
1/4 cup unsweetened cocoa powder
pinch of baking powder
pinch of baking soda
4  eggs, at room temperature
2/3 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 spring form tin (25-30 min at 180*C).
When cooled, cut horizontally to make 2 equal sponges. Brush with prepared syrup. Refrigerate. 
4- Syrup for chocolate sponge:
60 g sugar
1/2 cup water 
1 teas vanilla
Boil until sugar dissolves, cool.
5- 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. Mix well. Place mixture onto a baking paper; use rolling pin to  make a thin round disc (slightly smaller than whole cake).
6- 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. 
When previous 5 layers are ready, take cake out of mould, put it on a cake rack. Pour mousse over cake, making sure sides are coated too, but majority of the mousse should stay on top. Refrigerate.
7- 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 gelatine 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
Assembling your cake (layering from the bottom):
First 5 layers are set in the spring form, then cake is taken out, and final 2 layers are applied.
1. layer Chocolate sponge
2. layer Crunchy disc
3. layer Bavarian cream (1/2)
4. layer chocolate sponge
5. layer Bavarian cream (other 1/2)
6. layer Chocolate mousse
7. layer Chocolate glaze



                     

Torta 'Setteveli' (Sedam Velova) - pojednostavljena i poboljsana

1- Najprije napravite 'praline' smjesu (trebate imati el.sjeckalicu za ovo):
200 g secera
1,5 solje ljesnika
Istopite secer u serpi sa tezim dnom - okrecite dok se sve ne istopi ; kada postane zlatno-zuto ubacite ljesnike. Istresite na foliju i ohladite. Stavite u sjeckalicu i meljite dok ne fostanu fine mrvice . Ostavite po strani.
2- Bavarski krem:
1 solja mlijeka
1 solja krema (vrhnje, slag, slatki kajmak za umutiti u kolace, 35% masnoce)
200 g praline mase
5 zumanca
90 gr secera
1 kasika zelatina u prahu (ili listovi)
2 solje extra masnog krema /vrhnja/ kajmaka slatkog (ili 1 normalan 35% masnoce + 1 masni 45-50%masnoce)
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 do sobne temperature, zatim staviti u frizider. (Kada pocne da se zgusnjava, umutiti preostali krem, dodati vec malo stisnuti praline krem, umutiti dobro).
3- Cokoladni biskvit:
1 solja brasna
1/4 solje kakaa
malo kasicice praska za pecivo
malo kasicice sode BB
4 jaja, na sobnoj temp.
2/3 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. 
4- Sirup za biskvit:
60 gr secera
1/2 solje vode
1 kasicica vanile
Skuhajte sve i ohladite.
5- 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. Razvalajte ovu smjesu (preko papira) u disc malo manji od cijele torte. Stavite preko prvog biskvita, blago pritisnite prstima, vratite u frizider.
6- Cokoladni mus:
150 gr krema (kajmak / vrhnje 35% masnoce)
150 gr tamne cokolade (65% cocoa)
250 gr krema (kajmak / vrhnje 35% masnoce), 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 cokoladnu smjesu. Ovime prelijte cijelu tortu, koju ste izvadili iz kalupa i stavili preko zice - pazite da vecina ostane po povrsini torte. Vratite u frizider.
7- Cokoladna glazura:
85 gr vode
80 gr krema / vrhnja / kajmaka 35%masnoce
40 gr kakaa
125 gr secera
2 kasicice zelatina u prahu (ili listovi)
Skuhajte prva dva sastojka, dodajte kakao, dobro promijesajte pa dodajte i zelatin. Sklonite sa vatre i mijesajte 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. 
Slojevi torte (od dna)
Prvih pet slojeva se postavlja u kalupu, zatim se torta vadi i postavljaju se finalna 2 sloja.
1- Cokoladni biskvit (preliven sirupom)
2- Hrskavi sloj
3- Bavarian krem (1/2)
4- Cokoladni biskvit
5- Bavarian krem (druga 1/2)
6- Cokoladni mus
7- Cokoladna glazura