Matcha mille crêpe cake with custard-crème filling – Food & Home Magazine

Name: Matcha mille crêpe cake with custard-crème filling – Food & Home Magazine
Ingredients: MATCHA PANCAKES; 375g cake flour, sifted; 5ml (1 tsp) salt; 6 large eggs; 750ml (3 cups) milk; 90g butter, melted; 60ml (4 tbsp) matcha powder + extra, to dust (find at speciality tea merchants and yuppiechef.com); CUSTARD CRÈME; 3 large egg yolks; 60g white sugar; 45ml (3 tbsp) cornflour; 375ml (1½ cups) full-cream milk; 5ml (1 tsp) vanilla extract; 5ml (1 tsp) gelatine powder, bloomed in 15ml (1 tbsp) water; 375ml (1½ cups) cream, whipped to stiff peaks; icing sugar, to dust

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this Matcha mille crêpe cake is a show-stopping dessert layered with over 20 whisper-thin green tea crêpes and filled with a silky custard-crème.

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Ingredients

<h3>MATCHA PANCAKES</h3>
375g cake flour, sifted
5ml (1 tsp) salt
6 large eggs
750ml (3 cups) milk
90g butter, melted
60ml (4 tbsp) matcha powder + extra, to dust (find at speciality tea merchants and yuppiechef.com)
<h3>CUSTARD CRÈME</h3>
3 large egg yolks
60g white sugar
45ml (3 tbsp) cornflour
375ml (1½ cups) full-cream milk
5ml (1 tsp) vanilla extract
5ml (1 tsp) gelatine powder, bloomed in 15ml (1 tbsp) water
375ml (1½ cups) cream, whipped to stiff peaks
icing sugar, to dust