Since I posted about my Chinese birthday cake recipe a few years ago, it’s been my most popular post on the entire blog, and I’m thrilled that so many of you find it helpful! I’ve since made this cake several times for family and friends, and I’ve done a few variations for the original custard filling that have all been great. The simplest is to fill the center with cream and fresh fruit, which allows you to skip the custard-making step entirely. I’ve also made a taro paste filling, which is surprisingly easy to do and very popular in Chinese bakeries (post to come at a later time). Eventually I’d like to do a chestnut paste filling too, which is a favorite from my childhood growing up in Shanghai.
Today’s post, keeping in theme with the recent recipes for using fruit, is a Chinese birthday cake with fresh fruit and cream on the outside, and a strawberry mousse with fruit on the inside. As I mentioned in my previous post, I managed to go through 2 pints of strawberries in just 4 days, which is no easy feat when there’s just me and my boyfriend consuming all the food. The first pint went into making the lazy man’s fancy strawberry shortcake. The second pint went into this Chinese birthday cake. Well, technically it wasn’t anybody’s birthday… I just wanted to make this cake to eat, and my boyfriend has never tried my Chinese cakes before, so of course I had to make it for him, birthday or no birthday. I enjoy spoiling him silly :P
The strawberry mouse filling here takes its inspiration from the beautiful strawberry mirror cake. I adapted a couple of strawberry mousse recipes together to fit my needs, and used a springform pan to help form the mousse so that it would sit in-between the cake layers and surround the cake on the outside. Unfortunately I didn’t have enough mousse to cover the entire surface I wanted to cover, but it was easily fixed with a layer of stabilized whipped cream frosting on the outside. The strawberry flavor of the mousse filling really shines through here, and all the fresh fruit along with the moist cake and fresh whipped cream just give the whole cake a refreshing taste, light yet creamy and indulgent at the same time. Even better, I was able to use the leftover macerated strawberry juice from the strawberry shortcake, which was delicious. Now that’s efficiency! I topped the cake with fresh strawberries, golden kiwi (I hadn’t seen this type of kiwi until I came to California, it’s sweeter than the green kiwis), and a few cantaloupe melon balls, which my boyfriend requested, but since I had no melon baller, I had to improvise and scoop them using my measuring spoons! He approved :)
If I were to make this cake again, I would add more gelatin or use less strawberry juice and milk in the mousse because I would have liked it to set up more firmly in the cake. The amount I used here set up more like a very thick yogurt rather than a firm mousse, but I couldn’t determine that until I had let the whole thing set up fully. So without further ado, here is the recipe below. I use the same cake base as my original Chinese bakery style birthday cake, but the filling recipe is described below as well as the assembly process. Have fun!
Chinese Birthday Cream Cake with
Strawberry Mousse Filling and Fresh Fruit
(makes a 2-layer cake, 9″ diameter)
For the cake base: please see my previous Chinese bakery style birthday cake recipe. Note: you will need 1 pint total of fresh strawberries for assembling this cake.
- 1/3 pint of fresh strawberries (approximately 1 1/3 cups cut up)
- 1/4 cup macerated strawberry juice (see strawberry shortcake recipe, or you may substitute with more fresh strawberries)
- 1/4 cup milk
- 1/2 packet of unflavored gelatin (1 1/4 tsp)
- 2 tbsp Triple Sec, Cointreau, or Grand Marnier (may substitute with water)
- 1/8 cup granulated sugar (use 1/4 cup if not adding macerated strawberry juice)
- 1/2 cup heavy whipping cream
1. Sprinkle gelatin powder on top of 2 tbsp of liquor or water in a small bowl, allow to soften for at least 5 minutes.
2. Wash and hull strawberries, chop roughly and puree in a blender. I obtained about 1/2 cup of puree. Add macerated strawberry juice and milk to make approximately 1 cup of volume total.
3. Stir in sugar, and heat puree on medium heat until just starting to simmer. Remove from heat, and stir in softened gelatin until it dissolves. Set aside puree in a mixing bowl and allow to cool to room temperature, stirring occasionally.
4. In a separate bowl, whip the heavy whipping cream until soft peaks form (for a firmer mousse, whip until stiff peaks form). Fold whipped cream into the room temperature strawberry puree. Now it is ready to use for the cake!
Assembling the cake:
You will need:
- 1/3 cup macerated strawberry juice
- pastry brush
- 9″ diameter springform pan
- chopped fresh fruit for the filling of the cake
- fresh fruit to decorate top of cake
- stabilized whipped cream (from Chinese bakery style birthday cake recipe)
1. Trim the brown skin off of the cake rounds, and trim the rounds so that they are the same size. Brush both sides of cake rounds and edges generously with macerated strawberry juice. Place first cake round in a 9″ diameter springform pan (it should sit centered, with a rim of space around the edge).
2. Pour strawberry mousse over cake, letting it settle in the rims, until there is a 1cm layer of mousse covering the top of the cake.
3. Spread chopped fruit on top of mousse, gently, until covered. Pour more mousse on top and spread to sides. Reserve some mousse for the next layer!
4. Place second brushed cake round on top of mousse and fruit filling. Spoon remaining mousse on the side to fill the rim. If you have made enough mousse, ideally it will come up evenly on the side of the cake, but as you can see below, I came up short. I think if you used less mousse in the middle layer that would work too (by placing fruit directly on top of the bottom cake round and then pouring mousse on top, instead of trying to get the fruit in the middle of the layer).
5. Place springform pan into refrigerator and allow to set at least 3 hours (preferably overnight).
6. When ready to unmold cake, take the springform pan out of the refrigerator and wrap a warm wet washcloth around the edges for 30 seconds. Carefully unmold the springform pan ring to release the edges. (Do you see how I didn’t have enough mousse to fill the rims to the top? Oops, underestimated how much mousse I was using in the middle layer. No worries, it’ll get covered with whipped cream frosting!)
7. Place cake back in the refrigerator to firm up while you prepare the stabilized whipped cream recipe. Frost the cake around the edges and on top with stabilized whipped cream. Be gentle around the strawberry mousse to avoid disturbing it. You’ll want to frost the top surface of the cake more thickly than the sides, as there is already that rim of strawberry mousse on the sides.
8. Finally, decorate top with prepared fresh fruit. Chill in refrigerator until ready to serve. The cake will keep in the fridge for at least 3 days, but hopefully it will be gone long before that! Enjoy!