The Setteveli Cake Recipe

If you’re ready to challenge yourself with a true pâtisserie masterpiece, meet the Torta Setteveli—a spectacular seven-layer dessert where each layer is more indulgent than the last. With patience and precision, you’ll create a stunning showpiece that’s perfect for a special occasion or to impress guests with something unique.

Where Does Torta Setteveli Come From?

Like many great icons of pastry, the origins of Setteveli are shrouded in controversy. Its “parentage” is hotly disputed between two renowned Italian pâtisseries: Biasetto in Padua and Cappello in Palermo, each with its own interpretation. At Venchi, we’ve chosen the original Sicilian-style Cappello recipe—a wonderful opportunity to try your hand at a true celebration of Italian confectionery artistry.

Cappello’s Original Seven-Layer Sicilian Cake

Despite its fame, the official recipe remains partly a mystery. However, its essence is clear: alternating layers of different textures, including a crisp chocolate-and-praline base, cacao sponge, hazelnut Bavarian cream, dark chocolate mousse, and a glossy mirror glaze to finish.

• Difficulty: High
• Prep Time: 7 hours
• Cook Time: 15 mins
• Serves: 10

Ingredients

For the Biscuit Sponge:

• 4 eggs
• 90 g sugar
• 60 g flour
• 30 g potato starch
• 20 g Venchi unsweetened cocoa powder
• 15 g honey
• 1 sachet vanilla powder

For the Crisp Chocolate Disc:

• 120 g Venchi extra dark chocolate
• 80 g hazelnut praline
• 70 g cornflakes

For Classic and Hazelnut Bavarian Creams:

• 250 ml whole milk
• 3 egg yolks
• 100 g sugar
• 10 gelatine sheets
• 1 vanilla pod
• 60 g hazelnut paste
• 180 g lightly whipped cream (hazelnut Bavarian)
• 160 g lightly whipped cream (classic Bavarian)

For Soaking Syrup:

• 150 ml water
• 100 g sugar

For Chocolate Mousse:

• 100 g Venchi dark chocolate
• 3 egg yolks

For Mirror Glaze:

• 225 g sugar
• 175 ml water
• 150 ml fresh cream
• 75 g Venchi unsweetened cocoa powder
• 8 g gelatine sheets

Step-by-Step Preparation

Make the Cacao Sponge

Whisk eggs, sugar, and honey until light and fluffy. Fold in sifted flour, starch, and cocoa. Spread onto a baking tray and bake at 200°C for 8 mins. Let cool, then cut two 22 cm discs.

Prepare the Chocolate Cereal Disc

Melt dark chocolate in a bain-marie, mix in hazelnut praline and crushed cornflakes. Spread inside a 22 cm ring on baking paper and refrigerate to set.

Classic and Hazelnut Bavarians

Soak gelatine. Heat milk with vanilla pod; remove pod. Whisk yolks and sugar, add warm milk, then return to the heat briefly. Add gelatine and mix well.
Divide: add hazelnut paste to 170 g of mixture for the hazelnut Bavarian, then fold in whipped cream once cool. For the classic Bavarian, fold cream into the remaining base.

Chocolate Mousse

Melt Venchi dark chocolate, whisk in egg yolks, then gently fold in whipped egg whites until smooth.

Mirror Glaze

Soak gelatine. In a pan, combine sugar, cocoa, water, and cream. Bring to the boil while whisking, then add gelatine. Let glaze cool to room temperature before use.

Assembling the Seven Layers

• Place the chocolate-cereal disc on a flat surface with the ring still around it.
• Spread a layer of classic Bavarian, then add the first sponge disc and soak with syrup.
• Spread hazelnut Bavarian, add the second sponge disc, and soak again.
• Cover with chocolate mousse, smooth with a spatula, and freeze to firm.
• Once chilled, remove the ring and pour over the glossy mirror glaze. Refrigerate until serving.

Expert tip: Place the frozen cake on a stand or inverted bowl for an even coating when glazing.

Pistachio Setteveli Variation

For an even more luxurious twist, replace the classic Bavarian with pistachio Bavarian cream and consider a white chocolate mirror glaze. Sprinkle crushed pistachios for added crunch and a beautiful green accent.