Posted on Tue 8th March 2022
Matcha Mille Crepe Cake
A show-stopping cake; made with thin matcha crepes and freshly whipped cream
Cuisine
Japanese
Time
3 hrs
Servings
4 people
Ingredients
The Crepes
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1 egg
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420 ml whole milk
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3 tbsp caster sugar
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2 tbsp unsalted butter, melted
The Dry Mix
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2 tbsp matcha green tea powder
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130g cake flour / low gluten wheat flour / soft plain flour
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½ tsp baking powder
The Cream
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600ml whipping cream
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4-5 tbsp caster sugar
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1 large bowl of ice (to whip the cream over)
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2 tsp matcha green tea powder for dusting
Method
Preparation
.
Cooking
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Heat the butter, milk and sugar on a low heat until butter has melted. It should be warm to the touch but not hot. Then whisk the eggs into the mix.
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Gradually sieve the dry mix into the liquid ½ cup at a time until all used up. Whisking well by hand in between. Allow the batter to rest for 1 hour minimum.
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Now whip ‘The Cream’ ingredients together in a mixing bowl placed over a bowl of iced water until stiff peaks that have a slight droop form.
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You will need a 12 inch pan (for top crepe) and a 10 inch pan (for crepe stack). Make 10 small crepes and one large one.
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Form a criss-cross with some parchment paper strips.
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Place the largest crepe on top, spread the cream over, then stack the rest of them over the top. Finish with the last crepe, not a layer of cream!
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Place in a pasta bowl lined with cling film. Wrap carefully to shape. Place in fridge for 2-3 hours. Dust with sieved matcha powder to finish