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Matcha Crepe Cake

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!
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Prep Time 30 minutes
Cook Time 30 minutes
Course: Dessert
Cuisine: Japanese
Ingredients Equipment Method

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

Equipment

  • 28cm frying pan

Method
 

Crepe cake
  1. Add 3 large eggs, 50g sugar, 60ml sunflower oil, and 400ml semi-skimmed milk into a mixing bowl and stir thoroughly.
  2. Sift 120g cake flour and 10g matcha powder on top of the batter and whisk.
  3. Repeat Steps 1 and 2 to prepare the second batch of batter.
  4. Cool the batter in the fridge for 2 hours.
  5. Grease the pan with sunflower oil and wipe off the extra oil using a kitchen towel.
  6. 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').
  7. Flip it over and cook for another 1 minute.
  8. Repeat for 20 times to produce 20 crepes.
  9. Stack 5 crepes together and cut it into a circle (15cm diameter) using a cake tin. (Repeat for 4 times)
Matcha Cream
  1. Add 180ml double cream, 3g matcha powder and 35g sugar into a mixing bowl and whisk it until it thickens.
  2. Spread out the cream evenly and thinly in between each layer in between the cream.
  3. Cool the crepe cake in the fridge overnight.