For the cake itself, I simply used a white cake mix, but you can use a yellow or chocolate cake mix as well. I baked mine in a 9 inch round cake pan and sliced it in half. The star is really the red bean filling.
Red Bean Cream Recipe:
One 14 or 16oz can of whole red beans, also called azuki beans
(These are already cooked and usually very sweet, so no additional sugar needs to be added. Note that some are pureed but these are whole red beans. Available from Asian stores - I bought mine from a Korean store.)
3 cups of heavy cream
Directions:
Whip the heavy cream till stiff, fold in red beans.
That's it! A delicious red bean cream is ready for frosting and filling your cake.
