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.
Preheat oven to 180°C. Grease and line a 23cm cake tin.
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.
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.
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.
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.
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.
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.
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.
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This Trifle Mousse Cake is the trifle that went to culinary school! It tastes like the trifle of your childhood but has some fancy touches that will get you all the Wow’s at the Christmas table!
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As a child I remember BEGGING my mom to buy Ultra Mel. It was a huge treat in our house and when we did twist her arm to get it, my sister and I would sit, each with a spoon in hand, pouring the custard straight onto the spoon and devouring it. We took turns until the box was done – and we got in trouble! The only time that Ultra Mel was a MUST in our house was at Christmas when it got layered into the classic trifle that simply HAD to be on the table!
BUT, I do have a problem with it. Trifle looks amazing – for the first person who dishes it up. After that, well, it doesn’t exactly make you want to tuck in, does it? The layers get all mushed together and it looks like a mess. Enter, the Trifle Mousse Cake!
Layers of peaches and Ultra Mel custard mousse, a layer of box jelly (homemade just doesn’t taste the same), an extra liquidy layer of Ultra Mel and a base of sliced, store-bought swiss roll, all covered in a shiny red mirror glaze. It looks really impressive but by buying a few shortcuts, it’s just a matter of assembling.
The Trifle Mousse Cake can be made ahead of time and kept frozen, make the mirror glaze ahead of time and store it in the fridge, then simply pour it over on the day of serving and store it in the fridge. Easy! And the best part? Even though Christmas is all about sharing, you can have your own beautiful serving of trifle and no mess!
Trifle Mousse Cake
2019-11-26 17:59:48
Serves 8
Print
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 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
8
Amount Per Serving
Calories0
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.
350g The Kate Tin White Baking Chocolate, finely chopped
Red gel food colouring
1 x store-bought swiss roll
Fresh raspberries, to decorate
Instructions
Line an 18cm springform cake tin with an acetate collar, baking paper or foil.
Start by making the custard layer, line a 16cm round cake tin or round mould with clingwrap. Heat the Ultra Mel in the microwave until hot then add the bloomed gelatine. Stir well then pour into the tin. Freeze until set.
Make the jelly by pouring the jelly granules into a bowl and add 225ml boiling water. Line the same (or similar) 10cm round cake tin or round mould with cling wrap and pour in the jelly. Refrigerate until set.
To make the mousse, place the white chocolate and butter into a large bowl and place a fine mesh sieve over the top, then set aside. Heat the whisk the cornstarch and Ultra Mel together in a in a saucepan over medium heat and cook until thickened - about 5 minutes. Remove from the heat and stir in the softened gelatine. Pour the custard mixture into the fine sieve and strain over the white chocolate and butter. Whisk together until melted completely. Cool to room temperature then whisk in the peach puree. Whip the cream until soft peak stage then fold into the cooled chocolate mixture.
To assemble, spoon ⅓ of the mousse into the lined cake tin. Unmould the jelly and place it in the middle on top of the mousse. Top with another ⅓ of mousse. Unmould the frozen custard and place the disc in the middle. Top with the remaining mousse. Slice the swiss roll into 1cm wheels and arrange those on top, pressing the cake firmly into the mousse. Freeze until solid - at least overnight.
To make the mirror glaze, place the water, sugar and condensed milk in a saucepan and bring to the boil. Remove from the heat and add the bloomed gelatin and gel colouring. Stir until dissolved then add the chopped chocolate and stir until melted. Set the bowl over an ice bowl and whisk gently (not vigorously as you don’t want to make bubbles) until the glaze thickens and reaches 26 degrees Celsius. Decant the mirror glaze into a jug.
Unmould the frozen mousse cake and place it on a wire cooling rack with a large baking sheet underneath (the cake side should be facing down). When the glaze is the correct temperature pour it all over the cake. Gently trim the mirror glaze off the edges using oiled scissors or a knife then lift the cake onto a serving platter. Refrigerate and allow the cake to defrost before serving. To serve, pile raspberries on top and decorate with gold leaf, if desired.
