Matcha mille crepe cakes are incredibly special and present a real challenge for bakers. Unlike normal cakes, they are not placed in the oven, but are instead the product of several crepes assembled together with cream. The process is well worth the challenge but can prove too tricky for the faint-hearted cook. But for those who are willing to take on this beautiful challenge, how do you make a matcha mille crepe cake?
How to make a matcha mille crepe cake
For the crepes:
- Six eggs
- 560g of whole milk
- 80g of sugar
- 85g of plain flour
- 50 of butter
- 5g of matcha powder.
- 500g of whipping cream
- 60g of sugar
- 15g of matcha powder.
- 20g of white chocolate
- 2g of matcha powder.
READ MORE: The perfect pancake: How to flip your crepe
The final stage of creating your matcha mille crepe cake is to assemble it.
The easiest way to assemble your cake is to use a turntable.
Begin by placing a crepe on your turntable and then putting a scoop of matcha creme on top.
Using a pallet knife spread it across the crepe and then top it with another crepe.
Repeat this process until you have one crepe pancake remaining.
Place the last crepe on top without adding more matcha creme on top.
To make the final topping, melt white chocolate and add matcha powder to the mixture.
Pipe your white chocolate and matcha mixture on top of your cake.
Finish this process by dusting a final sprinkle of matcha powder on top.
Refrigerate your cake overnight to allow the cake to fully set.