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Matcha Mille Crepe Cake

Matcha Mille Crepe Cake

Jessica Lai Perez
A gorgeous no-bake multi-layer crepe cake made with matcha green tea to create a beautiful and show stopping dessert. Inspired by Prue Leith's and Namiko Chen's recipes.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 3 hours
Course Celebration, Dessert
Cuisine French, Japanese
Servings 1 cake

Equipment

  • mixing bowls
  • non stick frying pan
  • Parchment paper
  • plastic cling wrap

Ingredients
  

Crepe batter

  • 1 3/4 cup (400ml) whole milk
  • 3 Tbsp. (45g) sugar
  • 3 large eggs
  • 1 1/2 Tbsp. (25g) unsalted butter, melted
  • 1 cup (125g) all purpose flour
  • 2 Tbsp. (16g) cornstarch
  • 1/2 tsp (2g) baking powder
  • 2 Tbsp. (12g) Matcha green tea powder, plus extra for dusting
  • Vegetable or Neutral oil, for cooking

Filling

  • 2 cups (480ml) fresh whipping cream
  • 6 Tbsp. fine sugar

Instructions
 

  • Start by making the crepe batter. In a small saucepan, combine milk and sugar on low heat until the sugar dissolves. Do not boil the mixture!
  • In a mixing bowl, whisk the eggs. Slowly drizzle the warm milk sugar mixture into the eggs, whisking constantly to combine. Add melted butter and continue whisking until well incorporated.
  • Sift the flour, cornstarch, baking powder and matcha powder into the egg mixture. Combine until the batter is completely smooth. Strain into a large measuring cup to remove any lumps. Cover and chill in fridge for an hour.
  • When the batter is chilling, let's make the filling. In a large bowl (or measuring cup) placed on top of a bowl filled with ice, whisk together the heavy whip cream with sugar until stiff and well combined. Place into the fridge to keep cold.
  • When the batter is ready, heat a 10 inch (25cm) non-stick pan on low. Brush the pan with oil and blot any excess oil with paper towel.
  • Pour batter into the pan and quickly swirl around to spread out thinly and evenly, approx 1/4 cup. Cook for about 1 1/2 minute or until the edges begins to crisp. Flip and cook the other side for another half a minute or so. Transfer the crepe to a cooling rack. Repeat until all the batter is done. You should end up with about 15 crepes. Optional: if your crepes are not evenly round, you can place a plate on top and trim off any excess. This will make your cake look neater when assembling.
  • To assemble, put down a piece of parchment paper, larger than the crepe, approx 12 inch (30cm) diameter. This will be the base and makes it easier to handle the cake. Put down the first layer of crepe. Add the freshly whipped cream and spread evenly. Repeat until the layers are stacked. Finally add the whipped cream to the top layer. Wrap with plastic cling wrap and chill for at least 2 hours to set the cake.
  • When the cake is chilling, you can make the stencil that will create the pretty design on top of your cake. Cut out your favorite design on parchment paper and set aside.
  • To serve, remove the plastic cling wrap, place paper stencil over the cake, generously dust with matcha powder. remove stencil and your elegant Matcha Mille Crepe Cake is ready!

Notes

The stencil design is optional. If you prefer, simply dust the entire top of cake with matcha powder before serving.
The cake tastes delicious on its own or served with fresh sliced fruits.
 
 
fabfoodflavors.com/matcha-mille-crepe-cake
Keyword GBBO, Great British Bake-Off, green tea, matcha, Mille crepe cake, No bake cake