| Type | Cake |
|---|---|
| Place of origin | Italy |
| Main ingredients | Chocolate,hazelnut |
Torta setteveli (lit. 'seven-veil cake') is a seven-layercake. Traditionally served at birthdays, it includeschocolate andhazelnuts. It is traditionally served at birthday parties inPalermo, Sicily.[1]
This cake is composed of a base ofsponge cake (without flour) of Apulianalmonds, Piedmont hazelnutmousse, Madagascar chocolate and a crunchygianduja base withcereals.[2]
Torta setteveli was conceived by masterpastry chefs Luigi Biasetto (Padua), Cristian Beduschi (Belluno) and Gianluca Mannori (Prato), comprising the Italian team whose cake won the international Coupe du Monde de la Pâtisserie award inLyon in 1997.[3]
The dessert is made up of a base of soft Savoyard chocolate andgianduja with cereals, adark chocolate mousse "of origin", Bavarianpraline hazelnut, and chocolate sheets.
Some replicas have been formulated in other regional contexts, including Sicily, where it has had a wide circulation, although the original recipe is a company secret.[4] In these contexts the name also differs, as the Setteveli brand has been duly registered by the creators of the recipe.[5]
