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
Author:Catherine Zhang
Prep Time:60 minutes
Cook Time:30 minutes
Total Time:1 hour 30 minutes
Yield:1 x 8-inch cake 1x
Category:Cake
Method:Intermediate
Cuisine:Asian Fusion
Ingredients
Scale
Crepes
480 ml (2 cups) Milk
90 g (3/4 cup) Plain flour
45 g (1/4 cup2 tbsp) Cornstarch
15g (2 tbsp) Matcha powder
65 g (1/3 cup) Granulated sugar
6 Large eggs
30 g (2 tbsp) Unsalted butter, melted
Vegetable oil
Vanilla Cream
900ml (3 3/4 cups) Thickened/Heavy cream
150g (3/4 cup) White sugar
2 tsp Vanilla extract
Matcha White Chocolate Ganache
110g White chocolate (3.8oz), roughly chopped
60g Thickened cream (1/4 cup)
1 tsp Whole milk
1 tbsp Matcha powder
Assembly
One punnet strawberries
Matcha powder to dust
Instructions
Crepes
Combine the milk, flour, cornstarch, matcha powder, sugar, eggs and melted butter in a blender and blitz until smooth
Pour the batter through a fine-meshed sieve into a large bowl
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
Pour a 1/4 cup of crepe batter, while swirling, to coat the bottom of the pan
Heat gently until the surface becomes matte, then flip with a spatula and cook for 10 seconds
Repeat with the remaining batter
Allow crepes to come to room temperature
Vanilla Cream
Place cream and sugar in the bowl of a stand mixer, beat for 3-4 mins until stiff peaks
Place in the fridge until ready to use
Matcha White Chocolate Ganache
Sieve the matcha powder over the white chocolate in a heatproof bowl
Heat the cream in a small saucepan or microwave until steaming
Pour the cream over the chopped chocolate and cover with a plate/lid
Allow the chocolate and cream to sit for 5-10 minutes, or until the chocolate has completely melted, then stir until smooth
Add the milk and stir until well combined and shiny
Set aside to cool for 15 minutes as you assemble the cake
Assembly
Build the cake on a large plate or cake board (it can be difficult to move around if not)
Lay one crepe on the board/plate and spread a thin layer of matcha cream over the crepe, top with another layer of crepe
Repeat with 5 layers of crepe, then spread a thin layer of cream over the top crepe
Arrange the sliced strawberries on top the cream, top with another thin layer of cream and top with a crepe
Continue to layer another 5-6 crepes, alternating with layers of cream before arranging another layer of strawberries, cream and crepe
Continue the process until all the crepes have been used
Top the cake with the cooled chocolate ganache and spread by turning your turntable
Place the cake in the fridge to set for a minimum of 1 hour before serving