GBBO Torta Setteveli

Shopping list

• 3 count large eggs — at room temperature

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• 90 g icing sugar

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• 90 g ground almonds

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• 25 g plain flour

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• 20 g unsalted butter — melted and cooled

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• 3 count large egg whites

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• 20 g caster sugar

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• 15 g cocoa powder

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• 100 g praline paste — hazelnut/almond paste

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• 80 g milk chocolate — melted

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• 70 g feuilletine flakes — or crushed thin crêpes dentelles/cornflakes

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• 3 count gelatine sheets — approx. 6g

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• 120 ml whole milk

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• 3 count large egg yolks

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• 40 g caster sugar

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• 80 g hazelnut paste

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• 200 ml double cream — whipped to soft peaks

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• 200 g dark chocolate — 70%, finely chopped

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• 300 ml double cream — whipped to soft peaks

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• 2 count gelatine sheets — approx. 4g, bloomed and melted in 2 tbsp warm cream

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• 150 g caster sugar

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• 50 ml water

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• 50 g cocoa powder

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• 100 ml double cream

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• 3 count gelatine sheets — approx. 6g

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Step by step

1. 1

   Step 1: Bake the Joconde Sponge Layers Prepare: Preheat your oven to 200°C (180°C fan) and line two Swiss roll trays (approx. 30x40cm) with baking parchment.

2. 2

   Whisk Eggs & Sugar: In a stand mixer, whip the whole eggs, icing sugar, and ground almonds together until pale and thick (about 5– 7 minutes). Sift in the plain flour and cocoa powder, folding gently.

3. 3

   Fold Butter: Fold a small amount of the batter into the melted butter first, then gently fold that back into the main mixture.

4. 4

   Meringue Base: In a separate bowl, whisk the egg whites with the caster sugar until glossy stiff peaks form. Gently fold this meringue into the batter.

5. 5

   Bake: Spread the batter evenly across your lined trays into thin rectangles. Bake for 8– 10 minutes until springy to the touch. Let them cool, then cut out three 20cm circles using a cake ring guide. Set aside.

6. 6

   Step 2: Make the Hazelnut Praline Crunch Mix: Melt the milk chocolate and stir it thoroughly with the hazelnut praline paste until smooth.

7. 7

   Add Texture: Fold in the feuilletine flakes gently so they retain their crunch.

8. 8

   Apply: Spread this mixture thinly over one of your cut Joconde sponge discs and place it in the freezer to set solid.

9. 9

   Step 3: Prepare the Hazelnut Bavarois Gelatine: Bloom the gelatine sheets in cold water.

10. 10

    Crème Anglaise: Heat the milk in a pan. In a bowl, whisk the egg yolks and caster sugar, then slowly pour the hot milk over them while whisking. Return the mixture to the pan and stir continuously over low heat until it thickens slightly (82°C / coats the back of a spoon).

11. 11

    Emulsify: Remove from heat, stir in the squeezed gelatine and the hazelnut paste until completely smooth. Allow to cool to room temperature (around 25°C).

12. 12

    Fold: Gently fold in the softly whipped double cream.

13. 13

    Step 4: Prepare the Dark Chocolate Mousse Melt & Infuse: Melt the dark chocolate gently. Stir in the warm cream infused with your bloomed gelatine.

14. 14

    Fold: Once cooled to lukewarm, gently fold in the softly whipped double cream until a glossy, aerated mousse forms.

15. 15

    Step 5: Assembly (In a 20cm Cake Ring or Springform Pan) Assembly is built from the bottom up inside a ring lined with acetate strip: Layer 1 & 2: Place your praline-crunch-covered sponge disc at the base. Pipe a layer of hazelnut bavarois over it.

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    Layer 3 & 4: Add your second plain sponge disc, press down lightly, and cover with a thick layer of dark chocolate mousse.

17. 17

    Layer 5, 6 & 7: Place your final sponge disc on top, add a final smoothing layer of chocolate mousse, and level the top off completely flat.

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    Freeze: Place the entire assembled cake into the freezer overnight until completely solid (essential for the mirror glaze technique).

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    Step 6: The Mirror Glaze & Finish Boil Syrup: Heat the sugar, water, cocoa powder, and double cream in a saucepan, bringing it to a gentle boil for 2– 3 minutes.

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    Add Gelatine: Remove from heat, let it cool slightly, then stir in the bloomed gelatine sheets until dissolved. Blend with an immersion blender (avoiding air bubbles) and strain through a fine sieve.

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    Glaze: Let the glaze cool down to around 35°C. Unmold your frozen cake, place it on a wire rack with a tray underneath, and pour the mirror glaze smoothly over the top in one fluid motion to coat the top and sides completely. Transfer to a serving plate and let it thaw in the fridge for 4–5 hours before slicing with a hot, clean knife.