Orange, Cardamom and Vanilla Layer Cake (for Valentine’s Day)

Ganache

Soak the gelatine into cold water.

Cut the vanilla pod in two pieces in its length. Scrape the seeds.

Pour 70 g of cream in a saucepan. Add the honey, vanilla seeds and vanilla pod.

Heat until it boils. Stop heating immediately.

Add the drained gelatine and combine.

Leave to rest 10 to 15 minutes.

Remove the pod from the cream (try to extract as many seeds as possible).

Melt slowly the white chocolate.

When the chocolate is melted, heat gently the cream for a few seconds.

Add it to the chocolate 1/3 after the other.

Add the 175 g of cream, mix.

Place a clingfilm directly on the mixture so that there's no air remaining.

Set aside in your fridge for at least 4 hours.

Cake

Preheat your oven to 180 C / 350 F degrees.

Whisk together the flour, cardamom, baking powder and set aside.

In a stand mixer or with an electric hand beater on medium speed, cream together the butter, granulated sugar and brown sugar until light and fluffy.

Add the eggs one at a time.

Add the orange juice and zest.

Alternate between adding the yogurt and flour mix until everything is fully combined and smooth.

Put the batter in your heart shape pastry ring half of the batter.

Bake for 20 minutes until a toothpick comes out clean.

Start over with the second half of batter.

Set aside on a cooling rack.

Finish

Place the bowl and whisk in your freezer for a few minutes.

When the bowl is cold, pour the ganache inside and whisk until firm and compact.

Pipe half of it on the first cake.

Place the second cake on top and pipe the reste of the ganache.

Add the peeled orange segments in the center. Add the kumquats cut in half and the mint leaves.

Set aside in your fridge until serving.