Matcha Mille Crepe Cake Recipe ( 抹茶ミルクレープケーキ )

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Matcha Mille Crepe Cake Recipe ( 抹茶ミルクレープケーキ ) is a Cake made of thin layers of Matcha Green Tea Crepes stacked together separated only by a very thin layer of sweet Whipped Cream.

Mille Crepe Cake originated in France, where the classic french Crepes were also invented. Mille mean Thousands in french, an exaggeration to describe all those pastries and cakes built on layers.

For this recipe the most important thing you should focus on are the Eggs, as always buy them fresh from someone you trust, and the quality of the Matcha Green Tea Powder.

 

 

 

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Skill Level:	Time: 4 Hours
Price:	Makes: 1 Cake

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Ingredients:

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Directions:

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For the Batter:

01 - In a small sauce pan, combine and warm over medium heat Milk and Sugar.

02 - Beat the Eggs inside a large bowl.

03 - While whisking, slowly add the warm Milk.

04 - Add also, slowly, the melted Butter, and whisk until well combined.

05 - Place over the bowl with the Milk Mixture a fine strainer and slowly sift in Cake Flour, Matcha Powder, and Baking Powder. Whisk until well combine and lump-free.

06 - To make sure there are no lumps, move the Batter from one bowl to another bowl passing it through the fine strainer. This will remove any lumps and end up with a smooth Batter.

07 - Cover the bowl with cling film and refrigerate for 1 hour.



Cooking the Crepes:

08 - Set a non-stick 30cm / 12in frying pan on low heat.

09 - Once the pan is hot, brush the Oil ( or even some Butter ) and remove excess Oil with a paper towel.

10 - Pour just enough Batter to cover the bottom of the frying pan, trying to make a thin thin Crepe.

11 - Cook for a couple of minutes without touching the Crepe and then, using a spatula flip it and cook for an extra 30-45 seconds.

12 - Transfer to a working surface lined with parchment paper.

( Repeat Steps 10, 11 and 12 for the remaining Batter, about 14 Crepes )



To Make the Whipped Cream:

13 - While the Creps cool, prepare ice bath by adding ice cubes and water in a larger bowl and set a smaller bowl on top. You'll work inside the smaller bowl, while it's cooled by the icy water.

Photo: Sara Harris

14 - Add the Heavy Whipping Cream and start whisking on lower speed.

15 - Once bubbles start forming, slowly add the Granulated Sugar.

16 - Whip the Cream until stiff peaks form.



To Assemble the Mille Crepe Cake:

17 - Place a medium bowl over each Crepes, one by one, and try to cut the extra borders, in order to obtain regular disks.

Photo: Sara Harris

18 - Place one Crepe on your worksurface and spread evenly one layer of whipped cream on top, leaving 1cm / 0.5in from the border cream free. Place another Crepe on top and repeat till you've used all the Crepes.

19 - Move the Cake on a flat plate, wrap everything with some cling film, and place one bowl or plate upside down over the Crepe Cake to keep them all slightly pressed.

20 - Make sure the Cake is firm and then refrigerate it for at least 3 hours.



To serve:

21 - Once chilled, remove the plastic and dust some Matcha Powder over the cake. Serve.

Notes:

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- This Cake can be kept in the fridge for no more than 24hours.

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Written by: Uncut Recipes

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