Matcha Mille Crepe Cake

  

Not quite a thousand layers, but this matcha crepe cake still has layers upon layers of fluffy matcha whipped cream sandwiched between soft, delicate crepes -- mine neared fifty layers! It's an elegant cake with a shockingly simple batter. The hardest part is having the patience to cook 25-30 crepes one by one. The key is a good, nonstick pan... I learned my lesson with a few ruined crepes. 

Matcha Mille Crepe Cake

Makes one cake, about 10" in diameter

Ingredients:

1 3/4 cups whole milk

3 tbsp sugar

3 large eggs

1 1/2 tbsp unsalted butter

20g corn starch

105g all purpose flour 

2 tbsp matcha

½ tsp baking powder

1 1/2 cups heavy whipping cream

2 tbsp sugar

1 tbsp matcha

garnish: 

extra matcha to sift over the cake

raspberries, pomegranate, strawberries etc. (i've found the red contrasts well with the green!)

Instructions: 

1. Heat the whole milk until warm to the touch, and dissolve sugar in it. In a separate large bowl, beat the eggs. While whisking, stir the milk mixture into the eggs then mix the butter in. 

2. In a large bowl, sift together the cornstarch, flour, matcha, and baking powder. Then gently fold the dry ingredients into the wet. 

3. Rest the batter in the fridge for 1 hour. 

4. Heat a nonstick pan over medium low heat and brush with oil. 

5. Ladle around 1/4 cup of batter into the pan, and swirl quickly to form a circle. The thinner and more even the crepe, the better. Cook for 1 minute on each side, flipping in between. When done, set aside to cool. Repeat 20-30 times, until batter is used up. 

6. Whip the cream until soft peaks, beating in sugar throughout. Sift 1 tbsp matcha (or to taste) into the whipped cream. 

7. Assemble the cake, beginning by setting down a crepe. Follow by spreading a layer of cream, then another crepe, and so on. 

8. Sift matcha over the top layer of the cake, and garnish as desired.