Matcha Mille Crêpe Cake

Ingredients

• 420 ml whole milk
• 40 g sugar
• 3 pieces eggs
• 21 g unsalted butter
• 120 g cake flour
• 12 g matcha (ceremonial- or culinary-grade)
• 2 g baking powder
• as needed neutral oil (for cooking)
• 240 ml heavy cream (30% fat)
• 40 g sugar
• 4 g matcha (for decoration)
• préparer une seconde fournée (optional) extra whipped cream for serving

Method

1. Prepare the crêpe batter and refrigerate it for at least 1 hour.
2. In a 30 cm nonstick skillet (for the large top crêpe) and a 25 cm one (for the layer crêpes), heat over low heat and lightly oil, then raise the heat to medium-low. Pour in a thin layer of batter (about 80 ml for the large crêpe and 60 ml for the small ones) and swirl the pan to spread it.
3. Cook each crêpe for 2 minutes without disturbing it, until the edge is crisp. Flip and cook for 30 seconds. Place on a sheet of parchment paper. Repeat, stirring the batter before each crêpe, until you have 1 large crêpe and 13 small ones.
4. Prepare the whipped cream (see the component above) and keep it chilled.
5. Place two strips of parchment paper in a cross on a turntable. Place the large crêpe in the center; this will be the top of the cake after unmolding.
6. Spread a thin layer of whipped cream (about 3 mm) over the center of the large crêpe, leaving a 5 cm border. Cover with a small crêpe and spread the cream again, leaving a 1.3 cm border. Repeat with all the crêpes.
7. Transfer the cake to a shallow round dish lined with plastic wrap. Use the strips to lift it. Fold the plastic wrap over it, pressing it snugly to give it an even round shape. Refrigerate for at least 2 hours.
8. Unmold onto a serving platter and generously dust with sifted matcha. Slice while thoroughly chilled, then let it come to room temperature for 5 minutes before serving. Serve with fresh whipped cream if desired.

Nutrition

Per serving

Energy

822.8 kcal

Protein

20.02 g

Carbohydrate

66.26 g

Fat

53 g

Fibre

7.55 g

Calcium

277.52 mg

Iron

0.41 mg

Magnesium

25.29 mg