Crêpes cake with matcha tea

Crêpes cake with matcha tea

Prepare all the ingredients for this delicious cake. Here is what you will need:

Ingredients (18-layer 22 cm cake):.

For crêpes cake with matcha tea

6 tablespoons unsalted butter, melted and cooled

2 1/3 cups of milk

6 big eggs

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup caster sugar

2 tablespoons powder of Matchæologist Matcha Meiko ceremonial green tea 20g

For the matcha tea custard

3 cups of whole milk

1 teaspoon of vanilla extract

1/4 teaspoon salt

1 1/2 tablespoons matcha Matchæologist Matcha Meiko ceremonial green tea 20g

4 egg yolks

1/3 cup caster sugar

2 tablespoons of maize starch

2 tbsp all-purpose flour

To garnish

1 tablespoon icing sugar

Crêpes cake with matcha tea


Using a food processor, mix all the ingredients to make the crepes until smooth and homogeneous. Cover the batter with cling film and refrigerate for one hour.
To make the matcha tea custard, cook the milk, vanilla and salt in a saucepan over a medium heat and bring the mixture to the boil. Stir occasionally.

Add the matcha tea powder.
In a bowl beat the egg and sugar until the mixture is light. Add the cornstarch and flour and stir. Then slowly add 1/3 of the milk, whisking continuously. Pour the milk and egg mixture into the saucepan and cook over a low heat, stirring constantly, until the custard has thickened (about 3-4 minutes).

Pour the custard through a sieve and into a bowl and leave to cool for 15 minutes. Place a cling film over the cream. Leave to rest in the fridge for at least 3 hours.

To make the crepes, heat a 22 cm frying pan over medium-high heat with a light coating of oil. Pour 1/4 cup of batter into the pan until it evenly coats the bottom. Cook until the bottom is golden brown and the top has solidified (about one minute). Cook on both sides.

Transfer the crêpe to a baking tray to cool. Continue with the remaining batter. Stack the crepes to cool completely.

To assemble the cake, place the first crêpe on the serving plate and spread with 1/4 cup of custard. Repeat with all the crêpes until the last one is placed.
Cool the cake in the fridge. Sprinkle with icing sugar before serving.

Discover more Recipes with Matcha Tea.

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