Italian “Setteveli” cake

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I suggest you make a delicious and juicy cake, which is very popular in Italy.

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Italian "Setteveli" cake


chocolate sponge

  • 270 gr. egg yolks
  • 330g. whites
  • 300 g. sugar
  • 150 g flour
  • 150 g. cocoa
  • 100 g. butter

chocolate cream

  • 1200 gr. cream
  • 230 g. chocolate
  • 135 g. sugar
  • 135 g. milk
  • 10 gr. gelatine

nut cream

  • 600 gr. cream
  • 140 g. egg yolks
  • 125 gr. nougat
  • 100 g. sugar
  • 5 gr. gelatin


Chocolate sponge cake

Beat the whites with 100g of sugar and the yolks with the remaining sugar.

Italian "Setteveli" cake

Combine the yolks with the flour, cocoa and melted butter. Combine with the whipped sugar whites.

Italian "Setteveli" cake

Bake in three forms for 20 minutes at 180°C

Italian "Setteveli" cake

Chocolate cream

Soak the gelatin in cold water. Heat the cream without bringing it to a boil and add the milk and sugar. Remove from heat, add chocolate and gelatine.

Italian "Setteveli" cake

Leave it in the refrigerator for 24 hours.

Italian "Setteveli" cake

Nut Cream

Boil the cream and add the yolks along with the nougat. Cool quickly while continuing to whisk. Add the gelatin and place in the refrigerator. The cream should only set slightly, but not turn to jelly, otherwise it will be difficult to spread.

Italian "Setteveli" cake


Layer the pecan cream and chocolate cream in turn.

Italian "Setteveli" cake

Smear chocolate cream on top.

Italian "Setteveli" cake

Enjoy your tea party!

Italian "Setteveli" cake

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