Create a show-stopping dessert with this matcha crepe cake. A recipe which brings together the classic french pancake with a Japanese twist.
Layer after layer of light as a feather crepes subtly flavoured with Ocha & Co matcha green tea (the premium matcha for baking with) sandwiched together with whipped cream and dusted with vibrant green matcha powder.
This is a fantastic recipe for a celebration cake with a difference. It looks amazing as a centrepiece and even more amazing when cut into to reveal perfect jade green and cream layers. A real work of art.
Like all great art, though - we ought to warn you in advance - creating this matcha crepe cake spectacular will take time and quite some patience but do it with love and the result is worth every minute.
We’d love to hear about your own Marvellous Matcha recipes! Send them to us with photos and we’ll publish them on our blog and our Ocha and Co instagram account. As a thank you, we’ll send you a voucher for 10% off your next purchase from Ocha & Co.
For The Pancakes
4 large eggs
675 ml milk
75 g butter, melted
260 g flour
75 g caster sugar
2 tbsp matcha
For The Filling
600 ml whipping cream
35 g icing sugar
-Beat together eggs, milk, and melted butter (cool slightly and add in slowly).
-Into a large bowl sift in flour and matcha, adding in sugar.
-Whisk the wet ingredients into the dry mixture until smooth. Pour the batter through a fine mesh sieve to remove any residual lumps. This step is important to ensure thin and fine texture crepes.
-Let the batter rest in the refrigerator for at least 30 mins. Don’t be tempted to miss this step as it gives the gluten time to relax ensuring tender crepes.
-Heat a 12” crepe pan or non-stick fry pan over medium-low heat to make ONE Pancake of this size. Coat the pan lightly with melted butter and drop in a small ladle of batter immediately swirling to form a round thin crepe.
-Once set, carefully flip and cook for 1 more minute.
This larger crepe will be your base during assembly and when the finished cake is inverted, will give the characteristic rounded shape to the top.
-Repeat the crepe-making process in a 10” pan until you have used all your batter (about 15 crepes.) Make sure you stir the batter between each pancake to avoid the last few becoming dense and tough.
-Stack each crepe between parchment paper and allow to cool
There’s a lovely expression in France coined for the very last Crepe you make from the batter. Invariably there won’t be enough of the liquid left, so the resulting pancake will be small and a little raggedy - La crêpe du chat literally the pancake that’s good only for the cat.
Preparing the filling
-Chill bowl and beaters approximately 30 mins before beating to ensure optimum whipping.
-Beat cream until soft peaks appear adding in sugar and vanilla and continue beating until a firmer whip appears. Do not over beat as the cream will separate. It is a good idea to whisk with a balloon whisk once you feel the cream starts to thicken to avoid over-beating.
-Place the larger crepe on a plate lined with cling wrap.