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Green Matcha Layer Cake Recipe

Here are the ingredients that you need to follow in order to make this recipe.

Ingredients for About 28 Crepes

  • 190 ml heavy cream
  • 190 ml milk
  • 5  tbsp  granulated sugar
  • 3  large eggs
  • 35  grams  vegetable oil
  • 120 grams cake flour
  • 2 tbsp matcha green tea powder
  • 6 tbsp water
  • Butter for frying pan
  • Matcha powder for dusting

Cream

  • 360 ml heavy cream
  • 105 grams powdered Sugar

Source: thecookingfoodie.com

Here are the instructions that you need to follow in order to make this recipe.

  1. Heat milk, cream, and sugar on medium heat until sugar is fully dissolved. Take off heat immediately once the sugar is dissolved, do not bring to a boil.
  2. Allow milk and sugar mixture to come to room temperature.
  3. Pour into blender.
  4. Add egg, oil, cake flour, and matcha powder into a blender.
  5. Blend until the mixture becomes homogenous. A few pulses should do, do not over blend.
  6. Pour equal amounts through a sieve into two mixing bowls.
  7. Let rest for 1 hour or overnight in the fridge.
  8. Immediately before cooking, add 1-3 tablespoons of water into one bowl of the crepe batter to thin it out.
  9. Heat a pan on low-medium heat, using a pastry brush, coat the pan generously with butter for the first crepe. Pan is ready when the butter sizzles as it hits the pan.
  10. Using a small ladle, pour batter onto the pan, swirl the batter around until it coats the pan evenly.
  11. Set timer for 3 minutes. Cook first side for approximately 2 minutes. The crepe will bubble up and once the sides can be picked up with a silicone tong without tearing, the crepe can be flipped with a flat spatula. It will look slightly golden.
  12. Watch the second side closely. It will cook much faster, about 1 min. Remove from heat before it turns brown.
  13. Place on a cooling rack to cool before stacking on a plate.
  14. For subsequent crepes, coat the pan with a very small dab of butter and repeat steps #10-13.
  15. Once all the crepes are finished (26-28 in total), set them aside and prepare the cream filling.

For the Cream:

  1. Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better.
  2. Place cream in the chilled mixing bowl, then beat it on low speed until the beater starts leaving light tracks in the cream. Add icing sugar.
  3. Increase speed to medium-high.
  4. Stop beating when the cream starts to get stiff and turns from glossy to matte. Do not over whip.

Now Assemble the Cake:

  1. Once the cream is completed, use it immediately.
  2. Spread a thin layer of cream in between each layer of crepe.
  3. Place in an airtight container and let sit overnight.
  4. Before serving, dust some matcha powder onto the top layer with a sifter.
  5. Cut into 8 slices. Enjoy!

Source: youtube.com