This is a birthday cake I prepared for my FIL. It is a 2 layers of genoise cake brushed with kirsch, filled with vanilla cream mousseline, cut strawberries, and complete with strawberry glaze. I wanted to make a thicker strawberry glaze but because I have used up most of the strawberries for the centre and sides, I have to make do with the remaining ones. As a result, the strawberry glaze was thin and imperfect. Luckily, the chocolate shavings and strawberries have helped to hide the flaw. I am really no good at decorating cakes, still needs a lot of practice to perfect my decorating skills. The cake tasted good despite being ‘dressed up’ uglily.
Sources : Genoise Sponge from Okashi Sweet Treats Made with Love, Crème Mousseline from The Pleasure Monger.
Genoise Crème Mousseline Cake
Genoise Sponge (Makes one 6” cake)
98g cake flour
110g sugar ( I find it a little sweet, will try to cut down to 90g )
25g unsalted butter
¾ tsp vanilla extract
1. Preheat overn to 170C. Sieve flour twice, then line baking pan with parchment paper.
2. Using a clean bowl, beat eggs with a whisk. Add sugar and glucose, then place bowl over a double boiler and mix well.
3. When egg mixture is warm, beat on high speed until light and fluffy. Reduce speed to low and continue beating for about one minute. Gently fold in flour with a spatula.
4. Combine butter, milk and vanilla extract in a bowl and place over a double boiler. Once butter has melted, stir through to mix.
5. Add one-sixth of egg batter to the butter mixture and mix well. Add butter mixture to egg batter and fold through evenly.
6. Pour batter into prepared baking pan and bake for about 40 minutes.
7. Once cake is done, remove from the pan and place on a wire rack in a plastic bag to cool.
Tips : Cooling the sponge in a plastic bag helps to retain its moisture.
( I’ve omitted lychee juice, lychee liquer and essence of rosewater and replace with 2tsp kirsch)
1tsp vanilla paste ( I used vanilla extract )
3 egg yolks
75g caster sugar
20g plain flour
5g corn flour
135g unsalted butter
1tbsp canned lychee juice * ( omitted )
1tbsp lychee liquer * ( omitted )
1tbsp essence of rosewater * ( omitted )
2tsp kirsch ( not in the original recipe, I added kirsch to replace * )
1. Bring milk and vanilla extract to boil in a saucepan, then remove from heat and set aside.
2. Whisk egg yolks and sugar till mixture is thick and pale yellow. Add flours to this and mix well.
3. Pour the hot milk from step 1 to the egg mixture,and fold to mix thoroughly. Return this to the saucepan and bring to boil on high heat ( I will use low or medium heat on my next attempt as the mixture burns easily ). Stir continuously. This forms the pastry cream. Beat the pastry cream, whilst in the saucepan, until smooth, thick and glossy. It should resemble the gloopy filling you see in cream puffs. Remove the saucepan from the heat, and transfer the pastry cream to a clean tray. Cover the tray with cling film and let it cool in the freezer. Do not allow it to freeze.
4. In a clean bowl, beat butter until creamy. Add the cooled pastry cream and beat until combined. At this point, beat in the lychee juice, liquer and essence of rosewater ( I omitted and beat in kirsch instead ). This is your crème mousseline.
1tbsp kirsch mixed with 2tbsp of water – for brushing onto the cake
100g strawberry puree
30g caster sugar ( suggest to add gradually and taste to suit your preference )
1tsp gelatine powder, soaked in 2tbsp ice water to soften
Place strawberry puree and sugar in a small saucepan and bring to boil. Add softened gelatine and mix well.
Slice the cake horizontally into half. Place one piece of genoise cake on the cake board, brush each layer of cake with kirsch mixture, spread or pipe crème mousseline evenly. Arrange cut strawberries. Place the remaining piece of genoise cake on top. Cover the sides of the cake with crème mousseline. Chill in the fridge for awhile until it is set. Prepare strawberry glaze and spread evenly to cover the top of the cake. Decorate as desired.