Tuesday, 1 January 2019

Matcha Green Tea Mille Layered Crêpe Cake | Recipe

Green Tea Mille Crepe Cake | Recipe

180g of flour,
6 tbsp of sugar,
15g of matcha powder,
3 eggs,
3 tbsp of melted, unsalted butter,
1 tsp of vanilla extract,
360ml of milk,
a tab of butter if using a non-stick pan,

300ml of whipping cream,
2 tbsp of sugar (or more depending on preference)

1. In a large mixing bowl, whisk together the flour, sugar and matcha powder until well combined.
2. Create a well in the center of the dry ingredients and add in the eggs, melted butter and vanilla extract. Whisk briefly to break up the egg yolks.
3. Gradually whisk in the milk until a thin batter is formed.
4. Strain this batter into another large bowl to remove any residual lumps.
5. Heat an 8 inch non-stick pan on low to medium heat.
6. Ladle in approximately 1/2 cup of batter (or just enough to form a thin layer when the batter is evenly distributed).
7. Swirl the batter so it covers the pan in one even layer. Flip when the top appears dry and cook the other side of the crepe for an additional 30 seconds.
8. Repeat steps 6 and 7 until you've used up all of the batter. Let the crepes cool.
9. Meanwhile, make the whipped cream. Whip together the whipping cream and sugar until soft peaks are formed.
10. Place the cream into a piping bag fitted with a round tip.
11. Line a cake board with strips of parchment paper around the edges. Smear a dollop of cream on the bottom to stop it from sliding.
12. Trim the edges of the crepes using a bowl inverted on top. (See video.)
13. Pipe a cream border around the edge of the crepe and then fill with more cream inside it.
Repeat for the rest of the layers.
14. Dust the crepe on top generously with green tea powder. Remove the parchment paper strips.
15. Refrigerate the cake for at least three to five hours before serving to ensure that the cream is firm.
16. Decorate with mint leaves and enjoy.

No comments:

Post a comment