Matcha mille crepe cake
A delicious matcha mille crepe (pancake) cake.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 minutes (+ 3 hours inactive time)
Serves: 1-10 inch cake
What you need for the pancakes:
1 ¾ Cup of whole milk (1 ¾ cup = 400 ml)
3 Tablespoons granulated sugar
3 Large eggs
1 ½ Tablespoon melted butter
1 Cup cake flour
2 Tablespoons koko riko matcha
2 Tablespoons= 12 g)
½ Teaspoons baking powder
Neutral flavour oil (vegetable, canola, etc) (for cooking pancakes)
What you need for in between the pancakes:
1 cup heavy cream or heavy whipping cream (1 cup = 240 ml)
3 tablespoons granulated sugar
2 teaspoons matcha (green tea powder) (for dusting)
Add the milk and sugar in a small sauce pan without boiling the milk.
Beat the eggs in a bowl. While whisking add small amount at a time of warm milk and butter
Sieve the cake flour, matcha powder, and baking powder over the milk and butter texture.
Set the fine mesh sieve again over a new clean bowl and pour the just made texture inside.
Cover with plastic wrap to refrigerate for 1 hour.
Continue this process until there is no more batter.
You will have 13 pancakes by now.
Add the heavy whipping cream and whisk on lower speed.
Once you see bubbles, slowly add granulated sugar.
Whip the cream until stiff.
First place a larger pancake.
This will be the top layer when we flip. Put the freshly whipped cream in the middle and spread evenly.
Place another crepe on top and spread whip cream evenly, leaving outer ½ inch.
--> Continue this process until the last crepe is placed on top.
Wrap the mille pancake with a plastic wrap.
Secure the end with clip.
Refrigerate at least 2 hours until the cake is set.
Dust more matcha powder over the cake.