Preparation: The Seven Layers Cake by RitaAmordicucina

• First, prepare the cocoa sponge cake using a 12×16 inch pan, from which you will obtain 2 thin discs (about 9 inches in diameter).

• Preheat the static oven to 390°F

  Put the eggs, sugar, and honey in the stand mixer or the Bimby with the butterfly whisk inserted, and whisk until the mixture is frothy.

  

• Now, incorporate by hand with a spatula, gently, the sifted flour with the potato starch, cocoa powder, and vanillin.

  

• Mix everything and pour the mixture onto a 12 x 16 inch baking tray lined with parchment paper and level. Bake at 390°F for about 7-8 minutes.

• Let it cool at room temperature.

  

• Put the cream in the freezer at least 30 minutes before, pour it into the stand mixer or Bimby with the butterfly whisk and whip it. With the Bimby, whip at speed 3, checking through the hole until it’s whipped.

  

• When the cream is whipped, slowly incorporate the Nutella and continue to pour while the cream is still moving until the mousse becomes firm and brown.

  Then let it rest in the fridge until needed

  

• Lay parchment paper on the work surface that you will need later.

  Take a non-stick pan and melt the water and sugar over very low heat without stirring. Be careful not to burn it.

• As soon as the mixture turns golden, add the hazelnuts, mix well over very low heat.

  

• At this point, pour the hazelnuts with the fondant onto the parchment paper and let it rest for 10 minutes, it’s like making nougat.

• Break the mixture into pieces and grind in a mixer for about 10 minutes. You will see it become creamy.

• With the Bimby, grind several times for 3 times, 5 seconds at a time at speed 6, and then at maximum until the mixture is creamy, check through the hole.

  At this point, store the mixture in a jar in the refrigerator.

  

• In a double boiler, melt the chocolate. You could use the same method in a glass bowl and put it in the microwave, which is more practical.

  At this point, add the hazelnut paste and cornflakes and mix with a spoon.

  

• Put the cream in the freezer 30 minutes beforehand.

  Take a little out that we will need later to dissolve the previously soaked gelatin in cold water.

• Whip the rest of the cream to stiff peaks. Now dissolve the gelatin in the cream left aside, slightly warmed, and then incorporate the mixture into the whipped cream along with the hazelnut paste, beating with the whisks.

  

• If using the Bimby, continue in the bowl with the butterfly whisk at speed 2.

  

• With a springform mold, cut the sponge cake creating 2 discs of about 9-10 inches.

  Then assemble the mold with the base, make a base layer of praline cream and let it chill in the fridge or freezer before assembling the rest of the cake.

  

• After the time has passed, make a layer with the Bavarian cream, then place a disc of the obtained sponge cake,

  Spread the mousse over the sponge cake and another disc of sponge cake.

  

• Then the other Bavarian cream and let the cake rest in the fridge for at least 12 hours.

  When the cake is well chilled and firm, prepare the glaze.

• In a small pot, dissolve the sugar with the water. When the syrup boils, turn off the heat and add the soaked and squeezed gelatin.

• Once melted, incorporate the liquid cream and then the melted chocolate.

  Before using the glaze, let it cool for half an hour in the refrigerator.

• The cake has rested in the refrigerator, so remove the springform ring, place the cake on a rack, and pour the glaze from the center of the cake until it is completely covered.

• Wait 30 minutes, and now you can decorate the cake as you like with almond flakes, writing directly on it or creating cookies and placing them on top to your taste.

• And finally, here is the Seven Layers Cake by RitaAmordicucina ready.

  

• The Seven Layers Cake by RitaAmordicucina

  
• 
•