Estonian Setteveli Cake

Ingredients

In this Estonian adaptation of the Italian Setteveli cake, we have incorporated traditional Estonian flavors and ingredients to create a unique twist. The original recipe typically uses Italian ingredients such as amaretto liqueur and mascarpone cheese. However, in this Estonian version, we have replaced these ingredients with local Estonian flavors like hazelnuts and whipped cream, giving the cake a distinct Estonian touch. We alse have the original recipe for Setteveli, so you can check it out.

• For the chocolate sponge cake: For the chocolate sponge cake:
• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 50g (½ cup) cocoa powder 50g (½ cup) cocoa powder
• 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
• ½ teaspoon salt ½ teaspoon salt
• 150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
• 3 large eggs 3 large eggs
• 120ml (½ cup) whole milk 120ml (½ cup) whole milk
• 120ml (½ cup) vegetable oil 120ml (½ cup) vegetable oil
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate-hazelnut mousse: For the chocolate-hazelnut mousse:
• 200g (1 ¼ cups) dark chocolate, chopped 200g (1 ¼ cups) dark chocolate, chopped
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 100g (1 cup) ground hazelnuts 100g (1 cup) ground hazelnuts
• For the hazelnut praline: For the hazelnut praline:
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 100g (1 cup) whole hazelnuts 100g (1 cup) whole hazelnuts
• For the chocolate ganache: For the chocolate ganache:
• 150g (1 cup) dark chocolate, chopped 150g (1 cup) dark chocolate, chopped
• 150ml (⅔ cup) heavy cream 150ml (⅔ cup) heavy cream
• For the whipped cream topping: For the whipped cream topping:
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• Grated chocolate, for garnish Grated chocolate, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 15g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
2. 2.
   In a mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and granulated sugar.
3. 3.
   In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until well combined.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. 6.
   Remove the cake from the oven and let it cool completely in the pan.
7. 7.
8. 8.
   To prepare the chocolate-hazelnut mousse, melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth and remove from heat.
9. 9.
   In a separate bowl, whip the heavy cream until soft peaks form. Fold in the melted chocolate and ground hazelnuts until well combined.
10. 10.
    Spread the chocolate-hazelnut mousse evenly over the cooled cake.
11. 11.
12. 12.
    For the hazelnut praline, heat the granulated sugar in a saucepan over medium heat until it melts and turns golden brown. Add the whole hazelnuts and stir until coated. Transfer the mixture to a baking sheet lined with parchment paper and let it cool completely. Once cooled, roughly chop the praline and sprinkle it over the mousse layer.
13. 13.
14. 14.
    To make the chocolate ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until smooth and glossy. Let the ganache cool slightly, then pour it over the hazelnut praline layer.
15. 15.
16. 16.
    Place the cake in the refrigerator and let it chill for at least 4 hours or overnight.
17. 17.
18. 18.
    Just before serving, prepare the whipped cream topping. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the chilled cake and garnish with grated chocolate.

Treat your ingredients with care...

• Hazelnuts — Make sure to roast the hazelnuts before using them in the recipe to enhance their flavor. Simply spread them on a baking sheet and roast in a preheated oven at 180°C (350°F) for about 10 minutes, or until fragrant. Let them cool before using.

Tips & Tricks

• For a more intense hazelnut flavor, you can add a few drops of hazelnut extract to the chocolate-hazelnut mousse.
• To save time, you can prepare the cake layers and fillings a day in advance and assemble the cake just before serving.
• If you prefer a sweeter cake, you can add a tablespoon of powdered sugar to the chocolate-hazelnut mousse.

Serving advice

Serve the Estonian Setteveli cake chilled for the best taste and texture. Cut the cake into slices and serve on dessert plates. This cake pairs well with a cup of hot coffee or tea.

Presentation advice

To enhance the presentation of the Estonian Setteveli cake, you can dust the top with cocoa powder or sprinkle some crushed hazelnuts over the whipped cream topping. You can also garnish each slice with a whole hazelnut for an elegant touch.