Matcha Mille Crepe Cake
Layers of paper-thin tender matcha crepes and light vanilla cream, topped with a swirl of matcha white chocolate ganache and a dusting of matcha powder
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 480 ml (2 cups) Milk
- 90 g (3/4 cup) Plain flour
- 45 g (1/4 cup 2 tbsp) Cornstarch
- 15 g (2 tbsp) Matcha powder
- 65 g (1/3 cup) Granulated sugar
- 6 Large eggs
- 30 g (2 tbsp) Unsalted butter, melted
- Vegetable oil
- 900 ml (3 3/4 cups) Thickened/Heavy cream
- 150 g (3/4 cup) White sugar
- 2 tsp Vanilla extract
- 110 g White chocolate (3.8oz), roughly chopped
- 60 g Thickened cream (1/4 cup)
- 1 tsp Whole milk
- 1 tbsp Matcha powder
- One punnet strawberries
- Matcha powder to dust
Instructions
- 1
Combine the milk, flour, cornstarch, matcha powder, sugar, eggs and melted butter in a blender and blitz until smooth
- 2
Pour the batter through a fine-meshed sieve into a large bowl
- 3
Heat a little vegetable oil in a medium non-stick frying pan over medium-low heat, and wipe the excess oil with a paper towel
- 4
Pour a 1/4 cup of crepe batter, while swirling, to coat the bottom of the pan
- 5
Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds
- 6
Repeat with the remaining batter
- 7
Allow crepes to come to room temperature
- 8
Place cream and sugar in the bowl of a stand mixer, beat for 3-4 mins until stiff peaks
- 9
Place in the fridge until ready to use
- 10
Sieve the matcha powder over the white chocolate in a heatproof bowl
- 11
Heat the cream in a small saucepan or microwave until steaming
- 12
Pour the cream over the chopped chocolate and cover with a plate/lid
- 13
Allow the chocolate and cream to sit for 5-10 minutes, or until the chocolate has completely melted, then stir until smooth
- 14
Add the milk and stir until well combined and shiny
- 15
Set aside to cool for 15 minutes as you assemble the cake
- 16
Build the cake on a large plate or cake board (it can be difficult to move around if not)
- 17
Lay one crepe on the board/plate and spread a thin layer of matcha cream over the crepe, top with another layer of crepe
- 18
Repeat with 5 layers of crepe, then spread a thin layer of cream over the top crepe
- 19
Arrange the sliced strawberries on top the cream, top with another thin layer of cream and top with a crepe
- 20
Continue to layer another 5-6 crepes, alternating with layers of cream before arranging another layer of strawberries, cream and crepe
- 21
Continue the process until all the crepes have been used
- 22
Top the cake with the cooled chocolate ganache and spread by turning your turntable
- 23
Place the cake in the fridge to set for a minimum of 1 hour before serving
- 24
Dust with matcha powder to serve!