Torta Setteveli Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, beat the eggs and then add milk, oil, and vanilla extract. Mix well.

Combine Mixtures

Gradually add the wet mixture to the dry mixture, stirring until just combined. Then, add the boiling water and mix until smooth.

Bake the Cake

Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Cool the Cakes

Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Whip the Cream

In a bowl, whip the heavy cream until soft peaks form. Gradually add in powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Fold in Hazelnut Spread

Gently fold the hazelnut spread into the whipped cream until fully combined.

Combine Ingredients

In a medium saucepan, combine milk, heavy cream, sugar, vanilla bean paste, and salt. Heat over medium until the sugar dissolves.

Chill and Churn

Remove from heat and chill the mixture in the fridge for at least 2 hours. Churn in an ice cream maker according to the manufacturer's instructions.

Layer the Cake

Once the cakes are cool, place one layer on a serving plate and spread a layer of hazelnut cream on top. Add the second layer and repeat.

Serve with Gelato

Slice the cake and serve it with a scoop of fior di latte gelato on the side.