How to make
For cream 1:
Put the gelatin sheets to hydrate in cold water. Meanwhile, grate the white chocolate.
Put the milk, cream and eggs in a water bath or on the stove at a temperature of 80°C. Beat with a wire whisk or mixer for 4 minutes.
Add the hydrated gelatin, liqueur, grated white chocolate and cardamom. Beat well until smooth and fluffy.
Pour the cream on the first cake layer, which is placed in a suitable mold. Since the layers I used are very thin, it became bigger in height, but that's not a problem, it even becomes more effective.
This is the time to point out that sometimes I make more or less cream, depending on how big I want the cake to be (like height) or if I want more cake layers or more cream in it.
Refrigerate and while it sets, make the crunchy biscuits from the filo pastry sheets:
Spread the first sheet on a silicone mat or sheet of baking paper in the oven tray. Spread generously with cream, sprinkle with brown sugar and cover with a second sheet, which is also spread with cream and sugar. Place the third sheet on it and do the same with it. Cover with a silicone mat and put them in the oven preheated to 360°F (180°C). Bake for 10 minutes, then remove the silicone cover and cut into rectangles. Place back in the oven (uncovered) for about 3 more minutes, or until the biscuits are golden and crispy. Set aside to cool.
Cream 2:
Grate the white chocolate. Put it in a pot on the stove (90°C) along with the cream. When melted, add the hydrated gelatin sheets and mix very well. Then add the cheeses, vanilla and sugar. Beat until homogenous.
When the first cream in the refrigerator has set, put a second cake layer and pour the second cream. Refrigerate it for 2-3 hours until it hardens. I generally do this on one day and finish off the the cream cake the next day.
For the final coating of the festive cake, make another gorgeous cream:
Break the white chocolate and melt it in a water bath with the butter. Add the mascarpone (or cream cheese) and ricotta, as well as the liqueur and sugar. Beat until smooth.
Place the third layer on top of the already firm cake. If desired, you can pour it with syrup. I always pour it with a little water mixed with liqueur or milk and sugar.
Spread the last cream by unfastening the mold and covering the sides as well. In case you don't have enough, you can prepare another dose or whip the confectionery cream with a little sugar. Then you can use it to pipe out roses onto the white chocolate cake.
Arrange the crunchy biscuits from the filo pastry sheets as you like, but do so just before serving, because if you keep the decorated cake with them in the refrigerator, they will become moist and soft.
Happy Holidays with my perfect Festive Cake with White Chocolate!
Note: You can do the order of arranging the creams and the cake layers according to your taste, as well as skip adding a cake layer (as I did in this case).
