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Torta setteveli ( lit. 'seven-veil cake') is a seven-layer cake. Traditionally served at birthdays, it includes chocolate and hazelnuts.

This cake is composed of a base of sponge cake (without flour) of Apulian almonds, Piedmont hazelnut mousse, Madagascar chocolate and a crunchy gianduja base with cereals. ^[1]

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. ^[2]

The dessert is made up of a base of soft Savoyard chocolate and gianduja with cereals, a dark chocolate mousse "of origin", Bavarian praline 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 protected by a legally protected company secret. ^[3] In these contexts the name also differs, as the Setteveli brand has been duly registered by the creators of the recipe. ^[4]

See also

• List of Italian desserts and pastries

References

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