Matcha Crepe Cake

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I love crepes and also it is a very light cake to enjoy. I have not bake this cake for ages as I do not have time for baking as I was helping a family in Brooklyn. They have 3 beautiful children and they are sweet eaters. Not just the young ones but the old folks too. I am glad that now at least there are young and old enjoying my baking. I tried to cook or baking new dishes for the family to enjoy.

 

 

Make 8” Cake

Ingredients:

2 oz granulated sugar/raw sugar

3 large eggs

1 egg yolk

2 oz corn oil

3¼ oz all purpose flour

1/2 teaspoon matcha powder

10½ oz whole milk

1/8 cup matcha powder – for topping

Filling:

10 ½ oz heavy cream (Whipping Cream), cold

2 oz raw sugar/granulated sugar

1/3 teaspoon pure vanilla extract

 

Method:

Crepes:

Place sugar, eggs, egg yolk and corn oil and mixed until dissolved. Add the matcha powder into the flour and mix well. Sift the matcha flour directly into the egg mixture. Gently mix till smooth and well. Slowly add half of the whole milk and mix till well combine. Then add the remaining whole milk and mix till well combine.

Heat a 8” crepe or frying pan over medium-low heat till the pan roughly medium hot. Reduce heat to low. Then grease the crepe/frying pan lightly.

Pour ¼ cup batter into the middle of the heated crepe/frying pan and quickly swirl to form ever layer all over the pan. When crepe turns slightly golden brown around the pan (30 seconds), loosen and flip over with a flexible spatula. Fry till the slightly golden brown. Remove crepe from the heat to a larger plate. Continuing the same procedure until all the batter is use up.

Leave the crepes to cool and then chill in the refrigerator until use but not more than an hour.

Meanwhile, make the filling while the crepes are chilling. Pour the heavy cream (whipping cream) and raw sugar/granulated into a mixing bowl making sure the bowl is clean and dry before use and whip until thick. Add pure vanilla extract and whip until cream is stiff enough to stick to the whisk. Transfer the mixing bowl to chill for 10 minutes before use.

Line one crepe onto the serving plate. Spread with 2 – 2½ tablespoons whipped cream on top of the crepe. Then lay another crepe on top of the whipped cream. Continuing repeating the layering until all the ingredients are finished. Making sure that the layering is not lopsided. Gently press the top of the cake by using the bottom of the cake pan. Transfer to the refrigerator to chill for at least 10 to 12 hours. Dust the crepe cake with the matcha powder, sliced and served.

 

 

This entry was posted in Desserts and Pastries, Holiday Recipes, Japanese, Snacks and Fingerfood, South-East Asian Goodies. Bookmark the permalink.

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