White Chocolate Cardamom Cake

So, here is the first cake from the party buffet. White chocolate and cardamom. Need I say more? Well, I have to admit that next time I will change the recipe a bit. The changes will be mentioned in the according part of the recipe.

But now back to the recipe itself.

All you need is: 

A shell:

75 g cold butter

150 g flour

1 pinch of salt

Mix all the ingredients and add cool water until a dough forms. Roll out on a floured surface. Line a baking tin (I used a heart shaped tin, but round does work as well). Cut out the form of the tin, using the tin and use the remaining dough to line the brim of the tin. Line with baking parchment and fill with baking peas.
 

 



Preheat the oven to 190°C and bake for 10 minutes. Remove peas and parchment and bake for another 5 minutes.

Let cool completely.

 

For the filling you need:

6 g gelatin (none next time)
cold water
cardamom seeds (from 8 capsules)
350 g white chocolate (more next time)
425 g cream

Soak the gelatin. Meanwhile, crush the cardamom seeds in a mortar, chop the chocolate and put both into a bowl. Melt the gelatin, then heat the cream. Pour the hot cream over the chocolate and stir until all the chocolate is melted. Then, add the gelatin and stir again until combined. Let cool down a bit and pour into the shell.

 

Refrigerate for at least 4 hours, better over night.

 

 

When the mass is firm, sieve cocoa powder over the whole cake and decorate with chopped white chocolate.

Unfortunately, the texture of the chocolate mass was really bouncy, which I did not like. I do like it with fruits, but not with chocolate. I would completely leave out the gelatin and add more chocolate instead. With white chocolate you need about twice as much chocolate as cream to get a texture firm enough to be cut.