{"id":128663,"date":"2018-10-23T20:28:53","date_gmt":"2018-10-23T19:28:53","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=128663"},"modified":"2018-10-23T21:09:01","modified_gmt":"2018-10-23T20:09:01","slug":"prue-leith-torta-setteveli-seven-veils-cake-recipe-on-the-great-british-bake-off","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/128663\/prue-leith-torta-setteveli-seven-veils-cake-recipe-on-the-great-british-bake-off\/","title":{"rendered":"Prue Leith torta setteveli (seven veils cake) recipe on the Great British Bake Off"},"content":{"rendered":"

Prue Leith showcased her torta setteveli (seven veils cake) with chocolate mousse on the Great British Bake Off 2018.<\/p>\n

The delicious mirror glazed cake recipe was set as the technical challenge in this year’s semi final of Bake Off. <\/p>\n

The ingredients for the genoise sponge: 130g plain flour, 50g cocoa, 180g caster sugar, 6 large eggs and 30g unsalted butter, melted, plus extra for greasing. <\/p>\n

For the sugar syrup: 75g caster sugar and 1 tbsp hazelnut liqueur.<\/p>\n

For the praline paste: 125g caster sugar, 200g blanched hazelnuts, toasted and 2 tbsp hazelnut oil.<\/p>\n

For the hazelnut bavarois: 12g gelatine (about 7 leaves), 200ml milk, 200ml double cream, 5 egg yolks, 100g caster sugar and 450ml double cream. <\/p>\n

For the praline layer: 65g 70% dark chocolate, 25g unsalted butter, 40g feuilletine. <\/p>\n

For the chocolate mousse: 400ml double cream, 150g 70% dark chocolate, chopped. <\/p>\n

For the chocolate mirror glaze: 12g gelatine (about 7 leaves), 80ml double cream, 40g cocoa powder and 120g caster sugar. <\/p>\n

To decorate: 100g 70% dark chocolate. <\/p>\n

\"\"<\/p>\n