Matcha crepe cake
Matcha is an extremely fine powder made from pulverized whole green tea leaves. As it has been turned into ingested and powdered textured, this ingredient serves deeper flavor and immensely greater substances compared to green tea. The following matcha crepe cake recipe is certainly a must-try for matcha lovers.
Ingredients
- 150 gram all-purpose flour
- 4 eggs
- 2 cups lukewarm milk
- 2 tbs. matcha powder and some extra for sprinkles
- 1 cup heavy cream
- 1.5 oz. or 40 gram butter
- 5 oz. or 140 gram sugar
- A pinch of salt
- Vegetable oil
Instructions
- Mix flour, eggs, salt, and 80 gram of sugar in a large bowl.
- Put milk gradually while combining the mixture, then add butter before straining and letting it cool down in refrigerator for an hour.
- Heat nonstick pan on medium heat, then apply a layer of vegetable oil.
- Pour a scoop of crepe batter and spread it evenly on the pan to create round thin crepe.
- Let the crepe cook for a couple of minutes before flipping it, then let it cook again for a minute before transferring it to a board surface.
- Continue to make the crepe layers then stack them if you are done. Remove the border to make it neat by using upside-down plate as a guide and cut with a knife. However, if you don’t mind rougher edges or desire the treat to look more rustic, feel free to skip this step.
- Mix 60 gram of sugar and matcha powder in a bowl, and gradually add heavy cream in-between.
- Use electric mixer to beat the combined cream until the peaks are quite stiff.
- Position a layer of crepe on a plate, then spread whipped cream evenly before placing another layer then spread the cream again. Repeat this step until all the crepe layers are stacked.
- Use the rest of whipped cream to cover the matcha crepe cake before sprinkling it with matcha powder and let it cool down for a couple of hours in the refrigerator.