Matcha Crepe Cake
Every layer is made so thin & fragile that it must be taken good care of during the process of transferring, cream spreading and plating, etc. Finishing it off with a matchapowder on top of the final layer after hours of hard work. I bet the childhood ‘me’ would be so thrilled and screaming at this ‘matcha crepe cake’ so happily and refuse to share it with anyone! Check out my recipe below!
Equipment
- 28cm frying pan
Ingredients
Crepe
- 3 Large eggs
- 400 ml Semi-skimmed milk
- 120 g Cake flour
- 10 g Matcha powder
- 60 ml Sunflower oil
- 50 g Sugar
Matcha Cream
- 3 g Matcha powder
- 180 ml Double cream
- 35 g Sugar
Instructions
Crepe cake
- Add 3 large eggs, 50g sugar, 60ml sunflower oil, and 400ml semi-skimmed milk into a mixing bowl and stir thoroughly.
- Sift 120g cake flour and 10g matcha powder on top of the batter and whisk.
- Repeat Steps 1 and 2 to prepare the second batch of batter.
- Cool the batter in the fridge for 2 hours.
- Grease the pan with sunflower oil and wipe off the extra oil using a kitchen towel.
- Scoop the batter onto a frying pan until it covers the whole pan and cooks in low heat for 2 minutes on 1 side (electric hob '2').
- Flip it over and cook for another 1 minute.
- Repeat for 20 times to produce 20 crepes.
- Stack 5 crepes together and cut it into a circle (15cm diameter) using a cake tin. (Repeat for 4 times)
Matcha Cream
- Add 180ml double cream, 3g matcha powder and 35g sugar into a mixing bowl and whisk it until it thickens.
- Spread out the cream evenly and thinly in between each layer in between the cream.
- Cool the crepe cake in the fridge overnight.