Matcha Mille Crepe Cake is made of thin layers of green tea crepes stacked together with fresh whipped cream in-between. This elegant and decadent cake will wow your guests when they see the rich green layers!
Crepe: 2 tbsp Matcha powder, 8.5oz Cake flour, 4 Eggs, 23oz Milk, 1.8oz Butter, 3.2oz Powdered Sugar. Appropriate Amount salt, Appropriate Amount oil.
Cream: 21 oz Heavy Whipped Cream, 3oz Powdered sugar, 3-4 drips Vanilla Extract.
Decoration: Matcha Powder.
- Pour the cake flour into the bowl.
- Add in the matcha powder, the caster sugar and salt.
- Add in the eggs in the middle of the bowl (be careful with the shells) and scatter them with the balloon whisk, mix the dry ingredient together as well.
- Pour the milk into the bowl (don’t pour them in at once). Take several steps add in and stir it at the same time,
- Add the butter which was melted in the microwave into the bowl and stir the batter slowly (pay attention not to put too much effort. Just stir the batter slowly and softly until it gets smooth)
- Sift the batter. Scrape the lumps on the strainer. The batter gets even smoother after sifting
- Put the butter in the fridge for an hour. Cooling the batter can make the texture even smoother.
- Put a nonstick pan on the stove and preheat the pan with lowest heat.
- Prepare a small dish of oil and a brush aside. Brush the pan with the oil evenly.
- Pour in the proper amount of the batter and immediately rotate the pan. Let the batter spread evenly on the pan before it is cooked. (The first crepe definitely won’t be a success. It will get better from the second crepe you make), One side of the batter will be cooked in 10 or 20 seconds. Use a slice to flip from the edge of the crepe and flip it over with your hands. The crepe will be done in 8 to 10 second (can wear gloves if you are afraid of the heat. Just don’t touch the bottom of the pan with your glove). Try to pour in the same amount of batter every time. Not too much and not too little. Just enough to thinly cover the pan, and also remain the fire in the low heat (The pan I used is 26 cm in diameter)
- 21 crepes are enough. The cooked crepes should be piled up while they are hot and cover them with a piece of clean cloth and put aside. Let them cool down.
- Prepare the pastry cream: the cream can be whipped by hand. (it can be easily over-whipped by machine). The easy way to whip the cream is to place the bowl of cream on the bowl of ice, add in the caster sugar and vanilla extract (The cream should be cooled in the fridge first), then stir it with the balloon whisk). Steady the bowl of cream in the ice, whip the cream back and force at the beginning, continuously whip it for 1 to 2 minutes. After the cream get thicker, then whip the cream like drawing a circle. Whip the cream as fast as possible. It’s like you are beating your cream. It will allow more air in the cream. After 3-5 minutes, there will be some lines on the top of the cream, then continue to whip it until the cream can still flow smoothly (it will drop down when you raise it, the line appear when it drops will gradually disappear).
- After the crepes fully cooled down, separate the crepes individually. Piles 5 to 6 pieces of crepes up. Get a proper size plate. Cover on the crepes, use the point the knife cut along the edge of the plate then get rid of the rough edge. So the size of everting crepe will be the same.
- Assemble the crepe cake. Take a piece of crepe then put on the bottom. Pour some of the cream on it then scrape it evenly then pile up another piece of crepe edge to edge. Then pile up another layer of cream. Repeat the process with one piece of crepe and one layer of cream.
- After pilling up the last piece of crepe, get flat plate, slightly press it down to make it smoother. And then you still need to cool it in the fridge for 3 hours.
- Before serving it, sift matcha powder on the top as decoration.