Setteveli Cake / Seven Veil Cake
We are going on a short trip to Italy, more precisely Sicily. :) The Seven Veils cake is a famous Sicilian treat that is usually made for birthdays or other special occasions. They say you can’t visit Palermo without trying this fantastic cake. Seven veils - seven layers of cake. Each layer is light and airy just like a veil. :) The Seven Veils cake is named after the oriental (belly) dance of the same name. Salome's dance with seven veils is often the first association when mentioning oriental dance. Many would swear that they read in the Bible the famous story of King Herod, the party, and Herod's stepdaughter who, with her dance of seven veils, so enchanted the king that he promised to fulfill any wish. At the urging of her mother, she wanted the head of John the Baptist served on a platter. However, the Bible does not mention that the stepdaughter is called Salome. The Gospel does not describe the dance in detail, and it is not possible to guess what kind of dance the stepdaughter
Preparation steps
- Biscuit Eggs and sugar cook on steam for 3-4 minutes. Remove from the steam and stir with a mixer for about 10 minutes. Mix flour and cocoa and lightly add to beaten eggs. Mix with a wire! Finally add the melted butter (optional) Bake in a preheated oven at 190C / 375F for about 30 minutes. Cut the baked biscuit into 2 parts.
- Bavaroise: 250ml milk, 250ml sweet cream and praline paste heat to boiling. Wash the egg yolks well with the sugar until they become pale. Add sour milk to them. Return everything to the skillet and cook for 3-4 minutes. Leave to cool. Dissolve the gelatin in water and add to the warm mixture with the egg yolks. Whip the sweet cream into the icing and add the lukewarm cream with the egg yolks.
- Melt the chocolate mousse in 150ml of sweet cream and leave to cool. Whisk the rest of the sweet cream into the icing and gradually add the melted chocolate. Make sure the chocolate is not hot! Chocolate should not be warmer than 40C / 100F
- Substrate: Mix flakes and chopped hazelnuts and knead everything with melted chocolate. Spread the mixture on the base of the mold covered with aluminum foil and leave the refrigerator to compress.
- Glaze: Put water, cream, cocoa and sugar over medium heat to boil. Add gelatin to the lukewarm mixture and allow to cool to room temperature.
- Spread 1-2 tablespoons of cream on the base so that the biscuit can stick to it. Put one part of the biscuit, cream, biscuit and then the cream again. Leave to cool in the refrigerator. When the cream is squeezed, coat the whole cake with chocolate mousse. Finally, put the glaze and decorate as desired.
