cardamon cakes, with strawberry & rosewater mousse

I absolutely love cardamon, like it should be a perfume. it just smells pretty. combined with some strawberries and rosewater (two other things that also smell pretty) you got yourself a cute little spring cake:) you could also make one large cake it will be just as cute!

cake 

70g butter, softened

70g sugar

70g almond flour 

70g self-raising flour 

1 egg 

pinch of salt 

1tsp ground cardamon 

mousse

140g strawberries, blended to a puree

50g sugar

2 sheets of gelatin

1/2tsp rosewater 

200g whipping cream, whipped to medium peaks 

you’ll need a rectangular silicone mould 

preheat the oven to 350F.

for the cake, beat the butter and sugar in a large bowl with a wooden spoon until pale and fluffy, add in the flour(s), egg, salt and cardamon, and mix until combined.

spoon the cake batter into a piping bag, fill the moulds halfway, and bake for 10-15 minutes. let cool.

mousse

place the gelatin sheets in a bowl filled with cold water, and let stand for 5 minutes. (wring out the gelatin before you add it to the puree)

place the strawberry puree, sugar and rosewater in a small saucepan and bring to a boil, then remove from the heat and stir in the bloomed gelatin. pour this mixture into a clean bowl and allow it to cool at room temp for 30 minutes. 

working in thirds, fold the cooled puree into the whipped cream until there are no streaks left. transfer the mousse to a piping bag fitted with the nozzle of your choosing (i used an st.Honore tip), then pipe the mousse onto the top of the cakes, refrigerate for 2 hours, decorate with fresh fruit:)