Matcha Mille Crepe Cake

The Crepes

• 1 egg

• 420 ml whole milk

• 3 tbsp caster sugar

• 2 tbsp unsalted butter, melted

The Dry Mix

• 2 tbsp matcha green tea powder

• 130g cake flour / low gluten wheat flour / soft plain flour

• ½ tsp baking powder

The Cream

• 600ml whipping cream

• 4-5 tbsp caster sugar

• 1 large bowl of ice (to whip the cream over)

• 2 tsp matcha green tea powder for dusting

.

• 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.

• 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.

• 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.

• 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.

• Form a criss-cross with some parchment paper strips.

• 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!

• 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