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Torta Settevelli

Torta Settevelli

Torta Setteveli (Italian for seven-veil cake) is a seven-layer cake traditionally served on birthdays.  This cake is composed of a base of sponge cake, chocolate and hazelnut Bavarian cream layers and a crunchy praline base. Setteveli was conceived by master pastry chefs Luigi Biasetto (Padua), Cristian Beduschi (Belluno) and Gianluca Mannori (Prato), who together make up the Italian team that with this cake won the international Coupe du Monde de la Pâtisserie award in Lyon in 1997.

Torta Setteveli

Serving Size:
8
Time:
1 hour 45 minutes
Difficulty:
Intermediate

Ingredients

  • Chocolate Cake:
  • 3 large eggs
  • 100g white granulated sugar
  • 75g 00 flour
  • 25g cocoa powder
  • 15g potato starch or cornflour
  • Crunchy Chocolate:
  • 60g The Kate Tin Dark Baking Chocolate Drops
  • 10g salted butter 
  • 30g cornflakes
  • 25g hazelnuts, skinned and toasted
  • Chocolate Mousse:
  • 250ml whole milk
  • 100g sugar
  • 35g cornflour
  • 2 large egg yolks
  • 1 gelatine sheet or 2 tsp gelatine powder
  • 30ml water
  • 120g The Kate Tin Dark Baking Chocolate Drops
  • 75g hazelnut paste
  • 500ml single cream
  • Sugar Syrup:
  • 200g white granulated sugar
  • 200ml water 
  • Chocolate Mirror Glaze:
  • 220ml water
  • 300g (360ml) white sugar
  • 185ml cream
  • 2 tbsp water
  • 90g (180ml) The Kate Tin Cocoa Powder
  • 8 gelatine sheets or 25g gelatine powder

Directions

  1. Preheat oven to 180°C. Grease and line a 23cm cake tin.
  2. Place the eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment and beat for 20 minutes or until very light and fluffy. Sift the flour, cocoa powder and starch together then fold into the egg mixture gently. Pour into the cake tin and bake for 30 minutes until a toothpick inserted comes out clean. Allow to cool before unmoulding. Cut the sponge in half lengthwise.
  3. For the crunchy base, gently melt the dark chocolate and butter together then stir in the crushed cornflakes and nuts. Press into the base of a greased 25cm cake tin and refrigerate to set. 
  4. To make the mousse filling, heat the milk in a saucepan. Whisk the sugar, cornflour and egg yolks together then gradually pour in the hot milk. Return the mixture to the saucepan and cook until thick and glossy. Divide between two bowls. Stir the chopped dark chocolate into one bowl and the hazelnut paste into the other. Sprinkle the gelatine over the water and allow it to absorb. Microwave for 30 seconds until melted and then divide between the two bowls. Stir to combine. Allow to cool to room temperature.
  5. Whip the cream until soft peaks form. Divide between the two bowls and gently fold in the cream. Place the sugar and water in a saucepan and heat until dissolved. Set aside.
  6. To assemble the cake, cut a long strip of baking paper the same width as the cake tin and place it around the edges of the cake tin with the crunchy chocolate disc. Spread half of the chocolate mousse on the disc, then top with a sponge cake layer. Spoon 2-3 tbsp of the sugar syrup on top of the sponge then add all of the hazelnut mousse.
  7. Top with a sponge cake and another 2-3 tbsp sugar syrup. Finish the cake with another layer of chocolate mousse and place in the freezer while you prepare the topping.
  8. For the mirror glaze, in a saucepan, combine the water, sugar, fresh cream and cocoa powder. Simmer, for about 5 minutes, until the mixture slightly thickens. Soften the gelatine sheets in water and add to the hot glaze. Set over an ice bath and whisk until the glaze thickens and reaches about 26˚C, about 1 minute. Remove the cake from the freezer. Unmold the cake and remove the paper collar. Set the cake on a small cake tin on top of a baking tray. Pour the glaze over, all at once, so it runs down the sides. Refrigerate until ready to serve.
Torte Setteveli
Russian Honey Cake

Russian Honey Cake

Ever since we tried honey cake on a trip to the UAE, along with the rest of Dubai, we have become OBSESSED with it! The cake requires a little effort but it is beyond worth it. Layers of caramelly honey biscuit (obviously featuring the Senqu River Pistachio Blossom Honey available from our shop) are sandwiched together with sour cream. It’s rich, buttery, not too sweet and very reminiscent of Biscoff.

This very rare honey is sourced from bees pollinating South Africa’s only pistachio orchard. The lighter honey is from the beginning of the season, and the darker honey is towards the end of the season. It has a clean, unctuous flavour that makes it delicious in this Russian Honey cake!

RUSSIAN HONEY CAKE

Prep time: 2 hours plus overnight refrigerating

Cook time: 1 hour

Makes a tall 15cm diameter cake that feeds 16 people

200g Natura Sugars Golden Caster Sugar

130g Senqu River Pistachio Blossom Honey

180g salted butter

3 large eggs, at room temperature

1 tsp bicarbonate of soda 

500g cake flour

¼ tsp fine sea salt

Whipped sour cream

500g sour cream

500g whipping cream (30% fat)

250g Natura Sugars Demerara icing sugar

1 x The Kate Tin Gourmet vanilla bean, split and seeds scraped

Place the sugar, honey and butter in a bowl over a pot of gently simmering water. Stir until melted and hot to the touch. Whisk the eggs in a bowl and gradually add this to the hot sugar mixture, while whisking continuously. Stir the mixture until it thickens slightly – about 5 minutes. Remove from the heat and add the bicarbonate of soda. Mix well then add the flour and salt. The dough should be very soft and sticky. Wrap it in plastic wrap and refrigerate for 1 hour. 

Cut 14 pieces of wax or baking paper. Divide the dough into 14 pieces (80g each) and roll each piece to 1mm thin and 15 cm wide between the layers of paper. We found a tortilla press was especially useful for this! Cut each disc into a circle using a small plate or cake tin base. Bake the discs of dough at 180C for 12 minutes or until dark golden brown and crisp. Allow to cool completely. 

Whisk the sour cream, cream, sugar, and vanilla until stiff peaks. Place a 15cm diameter cake ring on a cake board and line it with acetate. Place a disc of cake on the bottom and begin layering with 90g of cream for each layer. The final cake will have 10 layers and you should have 4 leftover. Refrigerate the cake overnight so the biscuits can soften and absorb the cream. Place the leftover biscuits in a blender and blend until fine. Unmould the cake and place it in a large baking tray with sides. Sift over the biscuit crumbs and gently pat the crumbs onto the side of the cake. Refrigerate if not serving straight away.

Raspberry Vanilla Custard Cake

Raspberry Vanilla Custard Cake

Layers of impossibly light almond sponge cake sandwiched together with vanilla custard pastry cream and fresh raspberries.

RASPBERRY VANILLA CUSTARD CAKE

Prep time: 25 minutes (start the recipe the day before you want to serve) 

Cook time: 15 minutes

Serves: 12

Ingredients:

4 large egg whites

80 g (125ml) white granulated sugar

4 large eggs

130g (180ml) ground almonds

75g (160ml)  icing sugar

40g (5 tbsp) cake flour

30g (2 tbsp) salted butter, melted and cooled

50g (80ml) flaked almonds

Filling

300g fresh raspberries

1 x The Kate Tin gourmet vanilla bean 

500 ml milk 

100g (125ml) white granulated sugar

4 large egg yolks 

90ml (5 tbsp) cornflour 

30g salted butter 

250ml single cream

250ml double cream

Method:

  1. Preheat the oven to 190°C or 170°C if your oven is fan-forced. Prepare two 23 x 33cm tin by greasing and lining with baking paper. 
  2. For the almond cake: place the room temperature egg whites and sugar in a stand mixer or in a bowl and using an electric whisk and whisk until stiff peaks form. Whisk in the whole eggs. Gently fold in the ground almonds, icing sugar and flour using a large metal spoon. 
  3. Finally, stir in the melted butter. 
  4. Spoon the mixture into the prepared pans and spread level with a spatula. Sprinkle the flaked almonds evenly over the top.
  5. Bake in the preheated oven for 5-10 minutes or until springy to the touch and golden on top. Flip each slab of cake onto a sheet of greaseproof paper. Peel the baking paper off the top and allow the cakes to cool. Clean and line the baking tin again with baking paper. 
  6. To prepare the filling; split the vanilla bean lengthwise using a small, sharp knife and scrape the seeds out into a large saucepan. Add the scraped bean and pour in the milk. Bring to the boil over low heat. 
  7. Meanwhile, in a mixing bowl, whisk the sugar, egg yolks, cornflour together with a balloon whisk until smooth and creamy. 
  8. Pour the boiled milk into the mixing bowl containing the egg mixture and whisk together. 
  9. Return to the saucepan and remove the vanilla pod. Don’t throw the vanilla pod away – use it to make your own vanilla extract!
  10. Whisk the mixture over low heat until it boils and thickens – about 5 minutes. Add the butter.
  11. Transfer the creme patissiere to a bowl and immediately place a sheet of clingfilm/ plastic wrap over the surface to prevent a skin from forming. Allow to cool com­pletely before using.
  12. Place the single and double cream into the bowl of an electric mixer and whisk until soft peaks. Gently fold the whipped cream into the cooled custard. 
  13. For the filling; fold the raspberries into the custard. 
  14. To assemble, place one cooled cake slab in the bottom of the prepared baking tin. Spread the raspberry cream over the cake layer.  Place the second cake slab on top and press down gently with your hand. Freeze overnight. Cut into 12 fingers using a hot, sharp knife. Allow to defrost before serving, then dust with icing sugar.
Carrot Cake Cheesecake

Carrot Cake Cheesecake

Inspired by the brand new Golden Cloud carrot cake premix, this cheesecake is the best of both worlds. Creamy velvety baked cheesecake on top of a moist spiced carrot cake – pure heaven! ⁠

SPONSORED

Carrot Cake Cheesecake

Serves 8-10

 

Ingredients:

Carrot Cake:

100ml sunflower oil

225ml water

2 large eggs

500g Golden Cloud Carrot Cake Loaf & Muffin Mix

100g walnuts or pistachios, finely chopped

 

Cheesecake:

400g full-fat cream cheese, at room temperature

240g crème fraîche or sour cream, at room temperature

90g golden castor sugar

20g (1 tbsp) cake flour

2 large eggs, at room temperature

zest of 1 lemon

 

Topping:

90g full-fat cream cheese

30ml demerara icing sugar

Juice of ½ lemon

50ml cream

 

Ground cinnamon, for dusting

 

Method:

To make the carrot cake layer: 

Preheat the oven to 180 degrees celsius (160 if your oven is fan-forced).  Grease a 22cm spring form cake tin (don’t line it). Whisk the oil, water and eggs together. 

      ☐ 100ml sunflower oil

      ☐ 225ml water

      ☐ 2 large eggs

Place the Golden Cloud Carrot Cake Loaf & Muffin Mix and walnuts in a large mixing bowl. Make a well in the centre then add the wet ingredients and mix until just combined – don’t overmix. 

      ☐ 500g Golden Cloud Carrot Cake Loaf & Muffin Mix

      ☐ 100g walnuts or pistachios, finely chopped

Set the batter aside while you make the cheesecake mix. 

To make the cheesecake layer:

Place the cream cheese, creme fraiche, sugar, flour, eggs and lemon in a food processor and blend until smooth. 

      ☐ 400g full-fat cream cheese, at room temperature

      ☐ 240g crème fraîche or sour cream, at room temperature

      ☐ 90g castor sugar

      ☐ 20g (1 tbsp) cake flour

      ☐ 2 large eggs, at room temperature

      ☐ zest of 1 lemon

To assemble:

Pour 1 1/2 cups carrot cake mixture into the prepared springform tin and spread into an even layer. Dollop about 1/3 of the cheesecake mixture in spoonfuls over the carrot cake layer.  Spoon remaining carrot cake mixture over cheesecake layer, then finish by drizzling over the remaining cheesecake mixture. 

Bake in the preheated oven for 60 – 65 minutes, until the middle wobbles like jelly.  Cover the cake loosely with foil after 40 minutes to stop it from browning. Remove from the oven and allow to cool at room temperature then refrigerate for at least 6 hours or overnight to set. 

To make the topping: Whisk all the ingredients together until smooth then spread over the cheesecake. Sprinkle with ground cinnamon.

      ☐ 90g full-fat cream cheese

      ☐ 30ml icing sugar

      ☐ Juice of ½ lemon

      ☐ 50ml cream

Allow the cheesecake to come to room temperature before serving. 

Buttered Rum Crunch Cake

Buttered Rum Crunch Cake

This cake was so nice I made it twice – in three days! It has a deliciously soft and buttery crumb with a crunchy caramelised crust and a good soaking of boozy rum sauce. 

Ever since my order from Sugar Baron rum arrived a few weeks ago, I’ve been dreaming about making this cake. It appeared rather demurely on a recipe card included with my rum – with no picture or description. Yet, something told me that the recipe was special. My gut feeling was right – man, is this a delicious cake and that’s exactly why I’m sharing the recipe here – to make sure it never gets lost! 

As you can see my rum stash has taken quite the beating after making this cake twice in three days (and also because I love a glass or two while baking!). But this beautiful barrel-aged rum by Sugar Baron is the real hero in this recipe. Poured into the cake batter it makes the cake extra light and splashed into the sauce it adds a delicious vanilla-butterscotch flavour. The fact that it’s made in KwaZulu Natal is just yet another reason to love it. Supporting local while eating cake? Sounds like a win-win!

BUTTERED RUM CRUNCH CAKE

Original recipe by Sugar Baron

 

For the cake:

50g fine demerara sugar, for lining

125g salted butter, plus extra for lining

45ml vegetable or sunflower oil

125ml buttermilk or amasi

125ml Sugar Baron barrel-aged rum

15ml vanilla extract

6 large egg yolks, at room temperature

3 large egg whites, at room temperature

60 + 340g fine demerara sugar 

320g cake flour

1 1/4 tsp baking powder

1 tsp fine salt

1/4 tsp bicarbonate of soda

 

For the sauce:

120g fine demerara sugar

60ml water

110g salted butter

60ml Sugar Baron barrel-aged rum

 

Preheat the oven to 180 degrees celsius or 160 if you have a fan-forced oven. Position the oven rack so that the cake will be in the middle of the oven – for me, that meant moving the rack to the lower third of the oven. 

To make the cake, prepare a bundt mould by brushing with butter and coating the inside well with the fine demerara sugar. Set aside. 

Place the butter in a large measuring jug and melt in the microwave. Add the oil, buttermilk, rum, vanilla and egg yolks and whisk to combine. 

Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whisk until soft peaks form. Gradually add 60g of the sugar to form a thick glossy meringue. Transfer to a separate bowl. 

In the same bowl as you whipped the meringue, place the flour, baking powder, salt, bicarbonate of soda and remaining 340g sugar. With the whisk attachment running on medium speed gradually add the combined wet ingredients until just combined. Don’t overmix. 

Stir in a third of the meringue with a spatula then fold the rest of the meringue in carefully. Pour into the prepared mould. Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the cake comes out clean. 

While the cake is baking prepare the sauce; place the sugar and water in a saucepan and simmer until dissolved. Add the butter and stir to combine. Finally, add the rum.

As soon as the cake comes out the oven, pierce it all over using a toothpick or skewer. Pour half of the warm sauce over the cake and allow to soak. Leave to cool for 5 minutes then carefully unmould the cake and pour the remaining sauce over the top. Serve warm (or at room temperature) with double cream, creme fraiche or real homemade vanilla ice cream. 

 

Earl Grey Victorian Sponge with Cherry Jam

Earl Grey Victorian Sponge with Cherry Jam

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This cake is definitely fit for a queen and even named after one!

Named after Queen Victoria due to the fact that she was said to indulge herself in a slice of this delicious layered cake alongside her traditional English afternoon tea.

Earl Grey Victorian Sponge Cake

Traditionally, Victorian Sponge Cakes are made using the weight of the eggs in their shells as a ratio for the same amount of flour, sugar, and butter. This would make this cake similar to a pound cake but, the difference is the baking powder in the self-raising flour – this allows for the cake to be super light but still rich and slightly dense – perfect for sandwiching with pillows of whipped cream and tart jam! Any cake fit for a queen would be worthy of my Gourmet Vanilla Beans which you can now buy individually OVER HERE. They provide a heady fragrance to the cake and would be delicious folded through the whipped cream, too!

Find the recipe below or download the printable recipe card at the end of this post.

EARL GREY VICTORIAN SPONGE WITH CHERRY JAM
Serves 4
 
 
FOR THE SPONGE
FOR THE FILLING
INSTRUCTIONS
  1. Preheat the oven to 180°C or gas mark 4.
  2. Grease and line 2 x 17cm springform cake tins with baking paper.
  3. Place the Earl Grey tea leaves in a blender or spice grinder and grind until fine. Set aside.
  4. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy.
  5. Beat in the vanilla seeds or vanilla extract.
  6. Gradually add the eggs, a little at a time, to the butter with the mixer running.
  7. Sift the flour and gently fold into the mixture with the warm milk and Earl Grey tea.
  8. Divide the batter between the two prepared tins and bake for 20-25 minutes or until light golden brown and springy in the middle.
  9. Allow the sponges to cool slightly in the tin then carefully turn them out on a rack and allow to cool completely.
  10. Whip the cream until stiff peaks form.
  11. To assemble the cake, set one sponge crust-side down on a serving plate.
  12. Using a tablespoon, Dollop the jam and whipped cream over the sponge, alternating between each.
  13. Top with the second sponge layer.
  14. Dust with icing sugar and decorate with cherries.

Earl Grey Victorian Sponge with Cherry Jam
Serves 4
Print
Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the sponge
  1. 2 bags Earl Grey Tea
  2. 175g salted butter, softened
  3. 175g caster sugar
  4. 1 tsp vanilla extract
  5. 3 large eggs, at room temperature
  6. 175g self-raising flour
  7. 1 tbsp warm milk
For the filling
  1. 50ml whipping cream, well chilled
  2. 185g good-quality cherry jam
  3. 3 tbsp icing sugar, for dusting
  4. 250g fresh cherries, to garnish
Instructions
  1. Preheat the oven to 180°C or gas mark 4.
  2. Grease and line 2 x 17cm springform cake tins with baking paper.
  3. Place the Earl Grey tea leaves in a blender or spice grinder and grind until fine. Set aside.
  4. Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy.
  5. Beat in the vanilla.
  6. Gradually add the eggs, a little at a time, to the butter with the mixer running.
  7. Sift the flour and gently fold into the mixture with the warm milk and Earl Grey tea.
  8. Divide the batter between the two prepared tins and bake for 20-25 minutes or until light golden brown and springy in the middle.
  9. Allow the sponges to cool slightly in the tin then carefully turn them out on a rack and allow to cool completely.
  10. Whip the cream until stiff peaks form.
  11. To assemble the cake, set one sponge crust-side down on a serving plate.
  12. Using a tablespoon, Dollop the jam and whipped cream over the sponge, alternating between each.
  13. Top with the second sponge layer.
  14. Dust with icing sugar and decorate with cherries.
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